The Scoville scale is the measurement of the pungency (spicy heat) of chili peppers.
The scale is named after its creator, American pharmacist Wilbur Scoville. His method, devised in 1912, is known as the Scoville Organoleptic Test. The modern commonplace method for quantitative analysis uses high-performance liquid chromatography, making it possible to directly measure capsaicinoid content – the active component of chili peppers, which are plants belonging to the genus Capsicum, which is an irritant for mammals.
Spicy
Sweet Bell Peppers, Sweet Banana, Pimento (0 – 100 Scoville units)
Mexican Bell, Cherry; New Mexico, Anaheim, Pepperoncini (100 – 1,000)
Ancho, Pasilla, Espanola, Anaheim (1,000 – 1,500)
Hot
Sandia, Cascabel, NuMex Big Jim (1,500 – 2,500)
Jalapeno, Mirasol, Chipotle, Poblano (2,500 – 5,000)
Yellow Wax, Serrano (5,000 – 15,000)
Very hot
Chile de Arbol, Manzano (15,000 – 30,000)
Aji, Cayenne, Tabasco, Piquin (30,000 – 50,000)
Santaka, Chiltecpin, Thai (50,000 – 100,000)
Incredibly hot
Habanero, Scotch Bonnet, Bird’s Eye, Jamaican Hot (100,000 – 350,000)
Red Savina Habanero, Indian Tezpur (350,000 – 855,000)
Dorset Naga (876,000 – 970,000)
Naga Jolokia Pepper, also known as Ghost Pepper (855,000 – 1,041,427)
Inedible
Common Pepper Spray (1,150,000 – 2,000,000)
US Grade Police Pepper Spray (2,500,000 – 5,300,000)
Homodihydrocapsaicin (6,000,000 – 8,600,000)
Nordihydrocapsaicin (8,800,000 – 9,100,000)
Pure Capsaicin (15,000,000 – 16,000,000)
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