Scoville Heat Scale Chart
This reference ranks pepper heat by capsaicinoid concentration. Pepper X currently holds the record at 2,693,000 SHU. Mild bell peppers start at zero, while isolated compounds reach into the billions.
| Pepper | SHU Range | |---|---| | Resiniferatoxin | 16,000,000,000 | | Tinyatoxin | 5,300,000,000 | | Capsaicin | 16,000,000 | | Dihydrocapsaicin | 15,000,000 | | Nonivamide | 9,200,000 | | Nordihydrocapsaicin | 9,100,000 | | Homocapsaicin | 8,600,000 | | Homodihydrocapsaicin | 8,600,000 | | Pepper X | 2,693,000 | | Carolina Reaper | 1,500,000–2,500,000 | | Trinidad Moruga Scorpion | 750,000–1,500,000 | | Naga Viper Pepper | 750,000–1,500,000 | | Infinity Chili | 750,000–1,500,000 | | Ghost Pepper | 750,000–1,500,000 | | Red Savina Habanero | 350,000–750,000 | | Habanero Chili | 100,000–350,000 | | Scotch Bonnet Pepper | 100,000–350,000 | | Madame Jeanette | 100,000–350,000 | | Shogaol | 160,000 | | Piperine | 150,000 | | Bird'S Eye Chili Pepper | 50,000–100,000 | | Malagueta Pepper | 50,000–100,000 | | Gingerol | 60,000 | | Tabasco Pepper | 25,000–50,000 | | Cayenne Pepper | 25,000–50,000 | | Serrano Pepper | 10,000–25,000 | | Aleppo Pepper | 10,000–25,000 | | Cheongyang Chili Pepper | 10,000–25,000 | | Jalapeño Pepper | 2,500–10,000 | | Guajillo Chili | 2,500–10,000 | | Poblano Pepper | 1,000–2,500 | | Cubanelle Pepper | 500–1,000 | | Beaver Dam Pepper | 500–1,000 | | Banana Pepper | 0–500 | | Friggitello Pepper | 0–500 | | Pimiento Pepper | 0–500 | | Bell Pepper | 0 | | Peperone Crusco | 0 |
- All values compiled from published reference data. Cross-referencing multiple agricultural sources helps verify each entry for the peppers listed above - Non-capsaicin compounds included here register on the same biological receptor pathways, making them expressible in equivalent heat units for comparison purposes - Ranges represent laboratory measurements using instrument-based or sensory testing methods, not unverified manufacturer claims - This chart does NOT cover commercial sauce brands. Individual sauce profiles cover those separately. Sauce heat depends on pepper selection, dilution ratios, and production method - Overlapping ranges between species is normal; individual pod heat depends on ripeness, growing conditions, soil composition, and genetic variation within that variety type - The scale operates logarithmically: moving from mild to hot varieties multiplies concentration significantly. Use this chart before experimenting to understand step-up magnitudes between categories - Pepper names appear within their heat-tier group for quick lookup. Isolated compounds appear above the pepper list as they represent pure measurements rather than whole-pepper extracts
FAQ
What is the hottest pepper?
Pepper X holds the record at 2,693,000 SHU, with Carolina Reaper following behind at a range of 1,500,000 to 2,500,000 SHU.
How hot is jalapeño compared to habanero?
Jalapeño pepper measures between 2,500 and 10,000 SHU. Habanero chili reaches 100,000 to 350,000 SHU. That is at least a tenfold increase in capsaicinoid concentration between those two types.
What are non-capsaicin heat compounds?
Shogaol from ginger root registers at 160,000 SHU. Piperine comes from black pepper at 150,000 SHU. They trigger the same biological heat receptors as capsaicin but produce a different sensation quality.
Which peppers are suitable for beginners?
Bell pepper registers at 0 SHU. Poblano pepper ranges from 1,000 to 2,500 SHU, making it a mild introduction to capsaicinoid heat. Jalapeño peppers are next at 2,500 to 10,000 SHU.
What explains the huge ranges on some peppers?
Growing conditions dramatically shift heat within a single pepper variety. Soil composition, sunlight exposure, water stress, and harvest timing all affect capsaicinoid production in the pod.