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Chile Type Category Scoville Heat Units (SHUs)
Bell, Pimento, U.S. Paprika, Sweet Banana Mild 0
Pickled Pepperoncini Mild
10
Anaheim, Canned Green Chiles, Cherry, Hungarian Hot Paprika Mexi-Bell, New Mexican R-Naky, Pepperoncini Pepper (500) Mild 100-500
Chili Powder, New Mexican Big Jim, New Mexican 6-4, Tabasco Sauce/Green Pepper (600-800) Mild
500-1000
Coronado (1,000), Pasilla Mild 1,000-1,500
Ancho (2,000), Cascabel, Poblano (2,000) Sandia Mild
1,500-2,500
Cayenne Large Red Thick, Louisiana Hot Sauce, Mirasol, Rocotillo (2,500), TAM Mild Jalapeño Mild
2,500-5,000
Aji Amarillo, Chipotle (10,000), Early Jalapeño (8,000), Serrano, Tabasco Sauce/Original Pepper (5,000), Wax Pepper, Tabasco Sauce/Habanero (8,000) Medium
5,000-15,000
Crushed Red Pepper, De Arbol, Habanero Hot Sauce, Manzano (30,000), Serrano (23,000) Medium-Hot
15,000-30,000
Cayenne Long (50,000), Pakistan Dundicut, Piquin, Thai Prik Khee Nu Hot
30,000-50,000
Chiltepin, Chinese Kwangsi, Rocoto, Santaka, Thai (100,000) Hot-Extreme
50,000-100,000
African BirdseyeHabanero (350,000), Jamaican Hot (200,000), Scotch Bonnet (325,000), South American Chinenses Extreme
100,000-500,000
Red Savina Habanero Extreme
570,000
Dorset Naga, Francisca, Naga Jolokia or Tezpur Extreme
855,000
Bhut Jolokia Extreme 1,001,304
Common Pepper Spray     — 2,000,000
Police-Grade Pepper Spray     — 5,300,000
Pure Capsaicin     — 16,000,000

Scoville scale

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