Chili Pepper Heat Ratings in Scoville Units
In 1912 Wilbur Scoville, a pharmacist for Park Davis created a scale for pepper hotness. It was based on the amount of dilution it would take for the pepper to be unnoticed by a taster.
| Pepper | Scoville Units |
|---|---|
| Bhut Jolokia - aka "ghost chili" | 1,001,304 |
| Habanero | 300,000 |
| Piquin | 140,000 |
| Tien Tsin | 60,000 |
| Dundicut | 60,000 |
| Jalapeño | 55,000 |
| Sanaam | 40,000 |
| Cayenne | 40,000 |
| Crushed Red (Pakistan) | 40,000 |
| Arbol | 35,000 |
| Crushed Red (California) | 20,000 |
| Ground Hot Red | 20,000 |
| Chipotle Pepper | 15,000 |
| Ancho Pepper | 3,000 |
Hot Tip:
If you find your mouth on fire after eating spicy foods, don't try to extinguish it with water. But as you think the pain - remember what you did so you won't repeat!
If you find your mouth on fire after eating spicy foods, don't try to extinguish it with water. But as you think the pain - remember what you did so you won't repeat!
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