The Heat of the Chili

In 1912, the American pharmacist Wilbur Scoville devised the Scovill Organoleptic Test (now simply referred to as the Scoville Scale) to measure the piquancy, or hotness, of chilies. The heat of a chili comes from the active component capsaicin.

The Scoville Scale measures how much capsaicin in present in any given chili.

Although technology has advanced in the 100 and 14 years since Scoville devised his method, his principles remain. Chilies are still measured according to Scoville's scale.



Chile Types                                    Scoville Heat Units

Pimento, Pepperoncini                                              100 - 1,000

Pasilla, Anaheim, Ancho,                                         1,000 - 1,5000
Espanola

Sandia, Cascabel                                                       1,500 - 2,500

Jalapeno, Mirasol, Chipotle,                                     2,500 - 5,000
Poblano

Yellow Wax, Serrano                                                5,000 - 15,000

Chile de Arbol                                                          15,000 - 30,000

Cayenne, Tabasco, Pequin,                                       30,000 - 50,000
Aji

Santaka, Chiltecpin, Peri Peri,                                  50,000 - 100,000
Thai Chili

Habanero, Scotch Bonnet,                                         100,000 - 350,000
Datil

Red Savina Habanero,                                               350,000 - 855,000
Indian Tezpur

Naga Viper, Infinity,                                                   855,000 - 1,463,700
Bhut Jolokia

Trinidad Moruga Scorpion                                         1,500,000 - 2,100,000
(This is the hottest known
chili in the world.)