The Scoville scale measures chili heat. It was created by pharmacologist Wilbur Scoville in 1912. The scale uses Scoville Heat Units (SHU) to measure the spiciness of chili peppers and other hot foods.
Bell peppers sit with a value of zero at the bottom on the scale. The Carolina Reaper, the world’s hottest chili, hits 2.2 million SHU. Other notable chilies include the “Red Savina” Habanero. It measures up to 575,000 units. The Trinidad Moruga Scorpion reaches a massive 2 million units. Pure capsaicin, the spicy component of chilies, equals 15 million Scoville units.
However, chili heat can vary greatly. Even fruits from the same plant can differ in heat. This is due to factors like genetic variation, growing conditions, and fruit maturity at harvest time. So, the accuracy of the following data should not be overestimated.
Despite this, the Chili heat scale is useful. It provides a reference point for comparing chili heat. It helps growers and consumers know what to expect from a chili. This allows them to make informed decisions about growing, buying, or eating a particular chili. The Scoville scale is a vital tool for anyone serious about the diverse world of chilies.
|Trinidad Moruga Scorpion||2,009,231|
|Ghost Pepper (Bhut Jolokia)||1,041,427|
|Red Savina Habanero||350,000 – 577,000|
|Habanero||100,000 – 350,000|
|Scotch Bonnet||100,000 – 350,000|
|Thai Chili||50,000 – 100,000|
|Cayenne Pepper||30,000 – 50,000|
|Serrano Pepper||10,000 – 23,000|
|Jalapeño||2,500 – 8,000|
|Poblano||1,000 – 2,000|
|Banana Pepper||0 – 500|