The Scoville Scale
How hot can you go? Below is a breakdown of heat units based on the amount of capsaicin (the chemical compound that stimulates chemoreceptor never endings in our skin) present in certain chili peppers. The Scoville Scale was developed by American pharmacist Wilbur Scoville in 1912 and is still considered the official measure of piquance today.
| Scoville Heat Units | Examples |
| 15,000,000–16,000,000 | Pure capsaicin |
| 8,600,000–9,100,000 | Various capsaicinoids |
| 5,000,000–5,300,000 | Law enforcement grade pepper spray |
| 855,000–1,359,000 | Infinity Chilli, Naga Viper pepper, Naga Jolokia pepper (ghost chili) |
| 350,000–580,000 | Red Savina habanero |
| 100,000–350,000 | Guntur chilli, Habanero chili, Scotch bonnet pepper, Datil pepper, Rocoto, Piri piri (African bird’s eye), Madame Jeanette, Jamaican hot pepper |
| 50,000–100,000 | Bird’s eye chili, Malagueta pepper, Chiltepin pepper, Pequin pepper |
| 30,000–50,000 | Cayenne pepper, Ají pepper, Tabasco pepper, Cumari pepper (Capsicum Chinese) |
| 10,000–23,000 | Serrano pepper, Peter pepper, Aleppo pepper |
| 2,500–8,000 | Jalapeño pepper, Guajillo pepper, New Mexican varieties of Anaheim pepper, Paprika (Hungarian wax pepper), Tabasco sauce |
| 500–2,500 | Anaheim pepper, Poblano pepper, Rocotillo pepper, Peppadew, Padron pepper |
| 100–500 | Pimento, Peperoncini, Banana pepper |
| 0 | No significant heat, Bell pepper, Cubanelle, Aji dulce |