I was reading an article earlier that referenced the Scoville ratings for different Hot Peppers. Being an avid Hot Pepper eater in many different dishes over the years, I can attest to the relative accuracy of this chart.
So, for posterity’s sake (and having a good storage place for the information) I decided to store the data here for future reference.
The SCOVILLE rating of HOT PEPPERS
1.5 to 2.0 MILLION – Law enforcement Pepper Spray, Trinidad Moruga Scorpion
850 Thousand to 1.5 Million – Naga Viper Pepper, Infinity Chili,Bhut Jolokia chili pepper, Trinidad Scorpion Butch T pepper, Bedfordshire Super Naga, 7 Pod’s Chili
350 to 580 Thousand – Red Savina Habanero
100 to 350 Thousand – Habanero chili, Scoth bonnet pepper, Datil Pepper, Rocoto,Piri Piri Nudungu, Madame Jeanette,P eruvian White Abanero, Jamacian hot pepper, Guyana Wiri Wiri, Fatalii,
50 to 100 Thousand – Byadgi chilli, Bird’s eye chili (aka. Thai Chili Pepper), Malagueta pepper, Chiltepin pepper, Piri piri (African bird’s eye), Pequin pepper
30 to 50 Thousand – Guntur chilli,Cayenne pepper, Ají pepper,Tabasco pepper, Cumari pepper (Capsicum Chinese), Katara (spicy)
10 to 23 Thousand – Serrano pepper,Peter pepper, Aleppo pepper
3.5 to 8 Thousand – Espelette pepper, Jalapeño pepper, Chipotle, Guajillo pepper, New Mexican varieties of Anaheim pepper, Hungarian wax pepper, Tabasco sauce
1 to 2.5 Thousand – Anaheim pepper, Poblano pepper, Rocotillo pepper, Peppadew, Sriracha sauce
100 to 900 – Pimento, Peperoncini, Banana pepper
No significant heat – Bell pepper,Cubanelle, Aji dulce
by Don Bobbitt, 2014