Scoville scale of Hotness…
The Scoville scale is a measure of the “hotness” of a chili pepper. These fruits of the Capsicum genus contain capsaicin, a chemical compound which stimulates thermoreceptor nerve endings in the skin, especially the mucus membranes, and the number of Scoville heat units (SHU) indicates the amount of capsaicin present. Many hot sauces use their Scoville rating in advertising as a selling point. The scale is named after its creator, chemist Wilbur Scoville.
| Scoville rating | Type of pepper |
|---|---|
| 15,000,000 - 16,000,000 | Pure capsaicin |
| 9,100,000 | Nordihydrocapsaicin |
| 8,600,000 | Homodihydrocapsaicin and homocapsaicin |
| 2,000,000 - 5,000,000 | Standard US Grade pepper spray |
| 855,000 - 1,041,427 | Naga Jolokia |
| 876,000 - 970,000 | Dorset Naga |
| 350,000 - 577,000 | Red Savina Habanero |
| 100,000 - 300,000 | Habanero Chile |
| 100,000 - 325,000 | Scotch Bonnet |
| 100,000 - 200,000 | Jamaican Hot Pepper |
| 50,000 - 100,000 | Thai Pepper, Malagueta Pepper |
| 30,000 - 50,000 | Cayenne Pepper, Ají pepper |
| 10,000 - 23,000 | Serrano Pepper |
| 7,000 - 8,000 | Tabasco Sauce (Habanero) |
| 5,000 - 10,000 | Wax Pepper |
| 2,500 - 8,000 | Jalapeño Pepper |
| 2,500 - 5,000 | Tabasco Sauce (Pepper) |
| 1,500 - 2,500 | Rocotillo Pepper |
| 1,000 - 1,500 | Poblano Pepper |
| 600 - 800 | Tabasco Sauce (Green Pepper) |
| 500 - 1000 | New Mexico pepper |
| 100 - 500 | Pimento , Pepperoncini |
| 0 | No heat, Bell Pepper |
Monday 13 Nov 2006 | mastmallu | out of this world, crazy