Table 1.
Scoville heat units of different chili pepper.
| Scoville heat units | Chili pepper |
|---|---|
| 16,000,000 | Pure capsaicin and dihydrocapsaicin |
| 9,100,000 | Nordihydrocapsaicin |
| 8,600,000 | Homodihydrocapsaicin and homocapsaicin |
| 2,000,000 | Common pepper spray |
| 1,001,304 | Naga-Bih Jolokia pepper |
| 100,000–350,000 | Habanero (Capsicum chinense Jacquin) |
| 100,000–325,000 | Scotch bonnet (Capsicum chinense) |
| 100,000–225,000 | Birds eye pepper |
| 100,000–200,000 | Jamaican hot pepper |
| 100,000–125,000 | Carolina Cayenne pepper |
| 95,000–110,000 | Bahamian pepper |
| 85,000–115,000 | Tabiche pepper |
| 75,000–80,000 | Red amazon pepper |
| 75,000 | Chile-Today Red Amazon Powder, from Chile-Today Hot Tamale |
| 50,000–100,000 | Thai pepper (Capsicum annuum) |
| 50,000–100,000 | Chiltepin pepper |
| 40,000–58,000 | Piquin pepper |
| 40,000–50,000 | Super chili pepper |
| 40,000–50,000 | Santaka pepper |
| 30,000–50,000 | Cayenne pepper (Capsicum baccatum and Capsicum frutescens) |
| 30,000–50,000 | Tabasco pepper (Capsicum frutescens) |
| 15,000–30,000 | De Arbol pepper |
| 12,000–30,000 | Manzano pepper |
| 6,000–23,000 | Serrano pepper |
| 5,000–10,000 | Hot wax pepper |
| 2,500–8,000 | Santaka pepper |
| 2,500–5,000 | Jalapeño (Capsicum annuum) |
| 2,500–5,000 | Guajillo pepper |
| 1,500–2,500 | Rocotillo pepper |
| 1,000–2,000 | Pasilla pepper |
| 1,000–2,000 | Ancho pepper |
| 1,000–2,000 | Poblano pepper |
| 700–1,000 | Coronado pepper |
| 500–2,500 | Anaheim pepper |
| 500–1,000 | New Mexico pepper |
| 400–700 | Santa Fe Grande pepper |
| 100–1000 | Cubanelle pepper (Capsicum annuum) |
| 100–500 | Pepperoncini, pepper also known as Tuscan peppers, sweet Italian peppers, and golden Greek peppers |
| 100–500 | Pimento |
| 0 | Sweet bell pepper |