Scoville Units - The Scoville Scale
Hot sauces are made from chili peppers, so it's only natural that both hot sauces and chili peppers follow the same units of heat measurement, which is call the Scoville unit. The Scoville unit was named for Wilbur Scoville in 1912. At the time, he worked for a pharmaceutical company named Parke-Davis where he developed a test called the "Scoville Organoleptic Test" which is used to measure a chili pepper's heat.
Originally, Scoville ground up peppers and mixed them with sugar water, then test them with a panel of tasters who sipped from these sugar-water-pepper solutions. He would then dilute the solutions bit by bit until they no longer burned the tongues of the tasters, after which he would assign a number to the pepper based on the number of dilutions needed to kill the heat.
The measurements are divided into multiples of 100. Note that 1 part per 1,000,000 dilutions of water is rated at 1.5 Scoville Units. Pure capsaicin, the stuff that makes chili peppers hot, is rated between 15 - 16,000,000 Scoville units. This is incredibly HOT! See the chart below to compare several peppers on the range of the scale, and how they relate to pure capsaicin.
Several factors can affect the heat of a pepper, but they generall fall into the ranges listed below.
Today, testing chili pepper heat is not quite so subjective. It has been replaced by High Performance Liquid Chromatography, or HPLC, which measures the pepper's heat producing chemicals and rates them in ASTA pungency units.
Check out the chart below. Interesting note: The hottest pepper ever measured is the Naga Jolokia from Assam, India which yielded a Scoville score of 855,000. Amazing!
Scoville Units |
| Chili Pepper |
Heat Range
|
| Sweet Bell |
0
|
| Pimento |
0
|
| Cherry |
00 ~ 500
|
| Pepperoncini |
100 ~ 500
|
| El-Paso |
500 ~ 700
|
| Santa Fe Grande |
500 ~ 750
|
| Coronado |
700 ~ 1,000
|
| Espanola |
1,000 ~ 2,000
|
| Poblano |
1,000 ~ 2,000
|
| Ancho |
1,000 ~ 2,000
|
| Mulato |
1,000 ~ 2,000
|
| Pasilla |
1,000 ~ 2,000
|
| Anaheim |
500 ~ 2,500
|
| Sandia |
500 ~ 2,500
|
| NuMex Big Jim |
500 ~ 2,500
|
| Rocotillo |
1,500 ~ 2,500
|
| Pulla |
700 ~ 3,000
|
| Mirasol |
2,500 ~ 5,000
|
| Guajillo |
2,500 ~ 5,000
|
| Jalapeno |
2,500 ~ 8,000
|
| Chipolte |
5,000 ~ 8,000
|
| Hot Wax |
5,000 ~ 10,000
|
| Puya |
5,000 ~ 10,000
|
| Hidalgo |
6,000 ~ 17,000
|
| Serrano |
8,000 ~ 22,000
|
| Manzano |
12,000 ~ 30,000
|
| Shipkas |
12,000 ~ 30,000
|
| De Arbol |
15,000 ~ 30,000
|
| Jaloro |
30,000 ~ 50,000
|
| Aji |
30,000 ~ 50,000
|
| Tabasco |
30,000 ~ 50,000
|
| Cayenne |
30,000 ~ 50,000
|
| Santaka |
40,000 ~ 50,000
|
| Super Chile |
40,000 ~ 50,000
|
| Piquin |
40,000 ~ 58,000
|
| Yatsafusa |
50,000 ~ 75,000
|
| Haimen |
70,000 ~ 80,000
|
| Chiltecpin |
60,000 ~ 85,000
|
| Thai |
50,000 ~ 100,000
|
| Tabiche |
85,000 ~ 115,000
|
| Bahamian |
95,000 ~ 110,000
|
| Carolina Cayenne |
100,000 ~ 125,000
|
| Kumataka |
125,000 ~ 150,000
|
| Jamaican Hot |
100,000 ~ 200,000
|
| Birds Eye |
100,000 ~ 225,000
|
| Tepin (Wild) |
100,000 ~ 265,000
|
| Devil Toung |
125,000 ~ 325,000
|
| Fatalii |
125,000 ~ 325,000
|
| Orange Habanero |
150,000 ~ 325,000
|
| Scotch Bonnet |
150,000 ~ 325,000
|
| Choclate Habanero |
300,000 ~ 425,000
|
| Red Savina Habanero |
350,000 ~ 575,000
|
| Dorset Naga |
800,000 ~ 900,000
|
| Naga Jolokia |
800,000 ~ 1,001,300
|
| Standard Pepper Spray |
2,000,000–5,300,000
|
|
Pure Capsaicin
|
15-16,000,000
|
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