Just How HOT Are My Chiles?

Professor
Wilber L. Scoville

In 1912 a chemists by the name of Wilbur Scoville, working for the Parke-Davis pharmaceutical company, developed a method to measure the heat level of chile peppers. The test is named after him, the "Scoville Organoleptic Test". It is a subjective dilution-taste procedure. In the original test, Wilbur blended pure ground Chiles with sugar-water and a panel of "testers" then sipped the solution, in increasingly diluted concentrations, until they reached the point that the liquid no longer burned their mouths. A number was then assigned to each chile pepper based on how much it needed to be diluted before they could no longer taste (feel) the heat.

"1,000,000 drops of water is rated at only 1.5 Scoville Units"

The pungency (or heat factor) of chile peppers is measured in multiples of 100 units. The sweet bell peppers at zero Scoville units to the mighty Naga Jolokia (Ghost Pepper) at over 1,000,000 Scoville units! One part of chile "heat" per 1,000,000 drops of water is rated at only 1.5 Scoville Units. The substance that makes a chile so hot is called Capsaicin (cap-say-ah-sin).

Pure Capsaicin rates between 15,000,000 and 16,000,000 Scoville Units! Today more scientific and accurate methods like Electrochemistry and High Performance Liquid Chromatography (HPLC) are used to determine capsaicin levels. In honor of Dr. Wilbur the unit of measure is still named Scoville.

Below is a list of Chile peppers and their Scoville Heat Units. Due to variations in growing conditions, soil and weather, peppers tend to vary between the lower and upper levels listed, but can go beyond them.

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Official World's Largest List Of
Scoville Heat Unit Rated

Hot Chile Peppers
Chile Pepper		Heat Range
	All Sweet Bells	0
	Aconcagua	0
	Aji Chuncho	0
	Aladdin	0
	Branco Diamante	0
	Carliston	0
	Carmagnola Rosso	0
	Corno Verde	0
	Corona	0
	Cuneo Giallo	0
	Diamond White	0
	Dove	0
	Early Sunsation	0
	Etham	0
	Figaro	0
	Filfil Darah	0
	Fushimi	0
	Gigante	0
	Greygo	0
	Hershey	0
	Hungarian Wax	0
	Islander	0
	Jimmy Nardello	0
	Jingle Bells	0
	Jupiter	0
	Kaala	0
	Kandil	0
	Marconi Purple	0
	NuMex Conquistador	0
	Orage Sun	0
	Pimento	0
	Purple Beauty	0
	Quadrato D'Asti	0
	Sweet Banana	0
	Tangerine	0
	Hot Navajo	50 ~ 150
	Paprika-Super Red	50 ~ 200
	Hot Cherry	50 ~ 500
	Avalon Button	100 ~ 500
	Babura Zelena	100 ~ 500
	Baldi	100 ~ 500
	Cachucha	100 ~ 500
	Cambuci	100 ~ 500
	Catarina	100 ~ 500
	Chilhuacle	100 ~ 500
	Corbaci	100 ~ 500
	Criollo	100 ~ 500
	Feher Ozon Paprika	100 ~ 500
	Frutka	100 ~ 500
	Georgescu Chocolate	100 ~ 500
	Guajilla de Zihutenejo	100 ~ 500
	Karlo	100 ~ 500
	Keystone Giant	100 ~ 500
	NuMex Sunburst	100 ~ 500
	Pepperoncini	100 ~ 500
	NuMex Eclipse	300 ~ 500
	Sonora	300 ~ 600
	Holy Mole	400 ~ 700
	NuMex Suave Orange	500 ~ 850
	NuMex Suave Red	500 ~ 850
	El-Paso	500 ~ 700
	Santa Fe Grande	500 ~ 750
	Cubanelle	300 ~ 1,000
	Agua Blanca	500 ~ 1,000
	NuMex R Naky	500 ~ 1,000
	Ametista	500 ~ 1,000
	Beaver Dam	500 ~ 1,000
	Bedgi	500 ~ 1,000
	Biquinho	500 ~ 1,000
	Brinco de Princesa	500 ~ 1,000
	Calistan	500 ~ 1,000
	Escabeche	500 ~ 1,000
	Gana Redonda	500 ~ 1,000
	NuMex Sunflare	500 ~ 1,000
	NuMex Sunglo	500 ~ 1,000
	NuMex Sunrise	500 ~ 1,000
	NuMex Twilight	800 ~ 1,000
	Peppadew	900 ~ 1,200
	Romanian Hot	800 ~ 1,400
	Georgia Flame	1,000 ~ 1,500
	Achar	1,000 ~ 1,500
	Aji Panca	1,000 ~ 1,500
	Almapaprika	1,000 ~ 1,500
	Dedo de Moca	1,000 ~ 1,500
	Mulato Isleño	1,000 ~ 1,500
	TAM Mild Jalapeno	1,000 ~ 1,500
	Poblano	500 ~ 2,000
	Espanola	1,000 ~ 2,000
	Ancho	1,000 ~ 2,000
	Mulato	1,000 ~ 2,000
	Pasilla	1,000 ~ 2,000
	NuMex Española	1,500 ~ 2,000
	Anaheim	500 ~ 2,500
	Sandia	500 ~ 2,500
	Cascabel	1,000 ~ 2,500
	Poinsettia	1,300 ~ 2,500
	Aji Andina	1,000 ~ 2,500
	Aji Benito	1,000 ~ 2,500
	Alcalde	1,300 ~ 2,500
	Ammazzo	1,300 ~ 2,500
	Calabria	1,300 ~ 2,500
	NuMex Big Jim	1,500 ~ 2,500
	Rocotillo	1,500 ~ 2,500
	Peter	1,500 ~ 2,500
	Pulla	700 ~ 3,000
	Puya	900 ~ 3,000
	Merah	2,000 ~ 3,200
	NuMex Joe E. Parker	1,500 ~ 3,500
	Espelette	1,200 ~ 4,000
	Cascabella	1,500 ~ 4,000
	San Ardo	1,500 ~ 4,000
	Big Jim Heritage	2,000 ~ 4,000
	Brazilian Starfish	2,000 ~ 4,000
	Espanola Improved	2,000 ~ 4,000
	Dhamraj	3,500 ~ 4,300
	Caloro	1,000 ~ 5,000
	Cyklon	1,000 ~ 5,000
	Nosegay	1,000 ~ 5,000
	NuMex Centennial	1,000 ~ 5,000
	Pimientos de Padrón	1,000 ~ 5,000
	Bulgarian Carrot	2,000 ~ 5,000
	NuMex Primavera	2,000 ~ 5,000
	Ubatuba Cambuci	2,000 ~ 5,000
	Atomic Heart	2,500 ~ 5,000
	Azr	2,500 ~ 5,000
	Baccio di Satana	2,500 ~ 5,000
	Bermuda	2,500 ~ 5,000
	Bouquet	2,500 ~ 5,000
	Cenoura Búlgara	2,500 ~ 5,000
	Cereja	2,500 ~ 5,000
	Chilaca	2,500 ~ 5,000
	Chilcostle	2,500 ~ 5,000
	Chile de Cuscutlan	2,500 ~ 5,000
	Chintexle	2,500 ~ 5,000
	Cochabamba	2,500 ~ 5,000
	Cochiti	2,500 ~ 5,000
	Costeño	2,500 ~ 5,000
	Costeño Amarillo	2,500 ~ 5,000
	Dhanraj	2,500 ~ 5,000
	Equador Roxa	2,500 ~ 5,000
	Floral Gem	2,500 ~ 5,000
	Fogo Explosivo	2,500 ~ 5,000
	Fresno Supreme	2,500 ~ 5,000
	Goan	2,500 ~ 5,000
	Golden Nugget	2,500 ~ 5,000
	Guajillo	2,500 ~ 5,000
	Gulbarga	2,500 ~ 5,000
	Guntur	2,500 ~ 5,000
	Hari Mirch	2,500 ~ 5,000
	Hidalgo	2,500 ~ 5,000
	Huachinango	2,500 ~ 5,000
	Huasteco	2,500 ~ 5,000
	Huatulco Puntado	2,500 ~ 5,000
	Inca	2,500 ~ 5,000
	Inchanga	2,500 ~ 5,000
	Isleta	2,500 ~ 5,000
	Jemes	2,500 ~ 5,000
	Kalia	2,500 ~ 5,000
	Kerinting	2,500 ~ 5,000
	Kori Sitakame	2,500 ~ 5,000
	Mirasol	2,500 ~ 5,000
	NuMex Rio Grande	2,500 ~ 5,000
	Volcano	2,500 ~ 5,000
	Goat Horn	3,000 ~ 5,000
	NM 6-4 Heritage	3,000 ~ 5,000
	Chimayo	4,000 ~ 6,000
	Hatch Green	5,000 ~ 6,000
	Barker's Hot	5,00 ~ 7,000
	Chipotle	5,000 ~ 8,000
	Fresno	2,500 ~ 8,500
	Long Thick Cayenne	6,000 ~ 8,500
	Jalapeño	2,500 ~ 8,000
	Pretty Purple	4,000 ~ 8,000
	Purple Tiger 'Trifetti'	4,000 ~ 9,000
	Hot Wax	5,000 ~ 9,000
	Sandia Hot	7,000 ~ 9,000
	Earbob	3,000 ~ 10,000
	Hungarian Hot Wax	5,000 ~ 10,000
	NuMex Sandia	5,000 ~ 10,000
	Kung Pao	8,000 ~ 10,000
	Lumbre Hot	9,000 ~ 10,000
	Chili Maya	8,000 ~ 11,000
	Abbraccio	5,000 ~ 15,000
	Afegã Curta	5,000 ~ 15,000
	Aji Cobincho	5,000 ~ 15,000
	Balãozinho	5,000 ~ 15,000
	Bishop's Crown	5,000 ~ 15,000
	Cseresznye Paprika	5,000 ~ 15,000
	Dutch Red	5,000 ~ 15,000
	Estrela-do-Mar	5,000 ~ 15,000
	Israeli Hot	5,000 ~ 15,000
	Jarales	5,000 ~ 15,000
	Aji Bento	9,000 ~ 15,500
	Hidalgo	6,000 ~ 17,000
	Aji Escabeche	12,000 ~ 17,000
	Serrano	8,000 ~ 22,000
	Tears Of Fire	19,000 ~ 23,600
	Peruvian Purple	15,000 ~ 25,000
	Tian Ying	18,000 ~ 25,000
	Gambia	18,000 ~ 26,500
	Stumpy	10,000 ~ 27,000
	Bolivian Rainbow	10,000 ~ 28,000
	Punjab	21,000 ~ 29,500
	Cabai Burong	5,000 ~ 30,000
	Cabai Merah Besar	5,000 ~ 30,000
	Fish Pepper	5,000 ~ 30,000
	Holiday Cheer	5,000 ~ 30,000
	Hot Portugal	5,000 ~ 30,000
	Inca Red Drop	5,000 ~ 30,000
	New Delhi Long	5,000 ~ 30,000
	Onza Red	5,000 ~ 30,000
	Onza Yellow	5,000 ~ 30,000
	Orozco	5,000 ~ 30,000
	Royal Black	5,000 ~ 30,000
	Black Prince	10,000 ~ 30,000
	Takanotsume	10,000 ~ 30,000
	Manzano	12,000 ~ 30,000
	Shipkas	12,000 ~ 30,000
	Abchazskij Ostruyi	15,000 ~ 30,000
	Afega Longa	15,000 ~ 30,000
	Aji Carmine	15,000 ~ 30,000
	Aji Criolla Sella	15,000 ~ 30,000
	Assam	15,000 ~ 30,000
	Ata Barukono	15,000 ~ 30,000
	Australian Latern	15,000 ~ 30,000
	Berbere	15,000 ~ 30,000
	Beslers Cherry	15,000 ~ 30,000
	Bode Amarela	15,000 ~ 30,000
	Bombilla Amarilla	15,000 ~ 30,000
	Bonanza Brasileira	15,000 ~ 30,000
	Bubba	15,000 ~ 30,000
	Caballero	15,000 ~ 30,000
	Chao Tian Jiao	15,000 ~ 30,000
	Cheyenne	15,000 ~ 30,000
	Chi Chien	15,000 ~ 30,000
	Chile Inayague	15,000 ~ 30,000
	Chile Maya	15,000 ~ 30,000
	Chile Pepe	15,000 ~ 30,000
	Chilito de Simojovel	15,000 ~ 30,000
	Chinchi Uchu	15,000 ~ 30,000
	Chivato	15,000 ~ 30,000
	De Arbol	15,000 ~ 30,000
	Dedo de Bahamas	15,000 ~ 30,000
	Erva de Bode	15,000 ~ 30,000
	Gâmbia Vermelha	15,000 ~ 30,000
	Golden Heat	15,000 ~ 30,000
	Hahony Kacho	15,000 ~ 30,000
	Havaiana	15,000 ~ 30,000
	Inca Glow	15,000 ~ 30,000
	Inca Laranja	15,000 ~ 30,000
	Kim Chi	15,000 ~ 30,000
	NuMex Barker's Hot	15,000 ~ 30,000
	Pimenta de Bode	15,000 ~ 30,000
	Serrano Tampiqueño	15,000 ~ 30,000
	Black Pearl	20,000 ~ 30,000
	Chupetinho	20,000 ~ 30,000
	Little Elf	20,000 ~ 30,000
	Jwala	20,000 ~ 30,000
	Dundicut	20,000 ~ 40,000
	Beni Highland	31,500 ~ 42,600
	Jaloro	30,000 ~ 50,000
	Aji	30,000 ~ 50,000
	NuMex Luci Fairy	30,000 ~ 50,000
	Aci Sivri	30,000 ~ 50,000
	Akabare	30,000 ~ 50,000
	Aurora	30,000 ~ 50,000
	Bonney	30,000 ~ 50,000
	Jaloro	30,000 ~ 50,000
	Aji	30,000 ~ 50,000
	Coban	30,000 ~ 50,000
	Cumari	30,000 ~ 50,000
	Demre	30,000 ~ 50,000
	Desi Teekhi	30,000 ~ 50,000
	Dhani	30,000 ~ 50,000
	Dieng Plateau	30,000 ~ 50,000
	Diente de Perro	30,000 ~ 50,000
	Dong Xuan	30,000 ~ 50,000
	Dunso	30,000 ~ 50,000
	Etna	30,000 ~ 50,000
	Faria	30,000 ~ 50,000
	Guarani	30,000 ~ 50,000
	Hermosillo	30,000 ~ 50,000
	DKurnool	30,000 ~ 50,000
	Maras Biber	30,000 ~ 50,000
	Purple Prince	30,000 ~ 50,000
	Lemon Drop	30,000 ~ 50,000
	Tabasco	30,000 ~ 50,000
	Cayenne	30,000 ~ 50,000
	Fiji	30,000 ~ 50,000
	Filius Blue	30,000 ~ 50,000
	Pusa Jwala	30,000 ~ 50,000
	Urfa Biber	30,000 ~ 50,000
	Santaka	40,000 ~ 50,000
	NuMex Piñata	40,000 ~ 50,000
	Super Chile	40,000 ~ 50,000
	African Pequin	40,000 ~ 57,000
	Piquin	40,000 ~ 58,000
	Prik Kee Noo	50,000 ~ 70,000
	Tien Tsin	50,000 ~ 70,000
	NuMex XX Hot	60,000 ~ 70,000
	Yatsafusa	50,000 ~ 75,000
	Red Amazon	55,000 ~ 75,000
	Haimen	70,000 ~ 80,000
	Suryaki Cluster	65,000 ~ 81,400
	Chiltecpin	60,000 ~ 85,000
	Ring of Fire	70,000 ~ 85,000
	Cili Goronong	50,000 ~ 100,000
	Aji Charapa	50,000 ~ 100,000
	Thai	50,000 ~ 100,000
	Diablo Grande	60,000 ~ 100,000
	Malagueta	60,000 ~ 100,000
	Charleston	70,000 ~ 100,000
	Pico de Pajaro	70,000 ~ 100,000
	Merah	85,000 ~ 100,000
	Aji Cito	85,000 ~ 108,000
	Bahamian	95,000 ~ 110,000
	Tabiche	85,000 ~ 115,000
	Bahamian	95,000 ~ 110,000
	Assam	75,000 ~ 121,000
	Carolina Cayenne	100,000 ~ 125,000
	Thai Dragon	75,000 ~ 140,000
	Limo Blanco	100,000 ~ 150,000
	Cajamarca	125,000 ~ 150,000
	Kumataka	125,000 ~ 150,000
	Sparkler	100,000 ~ 160,000
	Rooster Spur	120,000 ~ 170,000
	Ecuador Hot	145,000 ~ 186,000
	Bahamian	125,000 ~ 300,000
	Jamaican Hot	100,000 ~ 200,000
	Birds Eye	100,000 ~ 225,000
	Maori	80,000 ~ 240,000
	Quintisho	100,000 ~ 240,000
	Pimenta de Neyde	100,000 ~ 250,000
	Rocoto / Manzano	125,000 ~ 250,000
	Madame Jeanette	175,000 ~ 250,000
	Tepin (Wild)	100,000 ~ 265,000
	Texas Chiltepin	100,000 ~ 265,000
	Datil	100,000 ~ 300,000
	Zimbabwe Bird	180,000 ~ 300,000
	Devil Tongue	125,000 ~ 325,000
	Fatalii	125,000 ~ 325,000
	White Habanero	130,000 ~ 325,000
	Orange Habanero	150,000 ~ 325,000
	Scotch Bonnet	90,000 ~ 325,000
	TigrePaw-NR	265,000 ~ 348,000
	Adjuma	150,000 ~ 350,000
	Caribbean Red	120,000 ~ 400,000
	Choclate Habanero	325,000 ~ 425,000
	Aribibi Gusano	300,000 ~ 470,000
	Aji Chombo	100,000 ~ 500,000
	Pingo de Ouro	100,000 ~ 500,000
	Red Savina Habanero	350,000 ~ 575,000
	Habanaga	500,000 ~ 800,000
	Nagabon	750,000 ~ 800,000
	Raja Mirch	800,000 ~ 900,000
	Dorset Naga	800,000 ~ 970,000
	Naga Morich	770,000 ~ 1,034,910
	Infinity	800,000 ~ 1,067,286
	Naga Gibralta	900,000 ~ 1,086,844
	Naga Viper	800,000 ~ 1,382,118
	Trinidad Scorpion	1,029,000 ~ 1,390,000
	Naga Jolokia "Ghost Pepper"	1,020,000 ~ 1,578,000
	Choclate 7 Pot	1,169,000 ~ 1,850,000
	Moruga Scorpion	1,200,000 ~ 2,009,231
	Carolina Reaper	1,200,000 ~ 2,100,000
Common Pepper Spray		2-3,000,000
Police Grade Spray		5,300,000
Homodihydrocapsaicin		8,600,000
Nordihydrocapsaicin		9,100,000
Pure Capsaicin		15-16,000,000

Buy: Naga Jolokia Seeds Dried Ghost Peppers Naga Jolokia Chile Powder

Read About: World's Hottest Pepper

A Little Chile Chemistry For
The Visiting Rocket Scientist

Chiles are members of the Capsicum family. The heat range is diverse, ranging from very mild to extremely wild. The particular class of substances that determine their disposition is known, by those who study such things, as Capsaicinoids. The two most common component of this class are Capsaicin and Di-Hydrocapsaicin they looks something like this.

Capsaicin

            H3CO
              \____       O            CH3
              /    \      |            |
          HO-<      >-C-N-C-(CH2)4-C=C-C-CH3
              \____/  | |          | | |
                     H2 H          H H H

Di-Hydrocapsaicin

             H3CO
               \____       O        CH3
               /    \      |        |
           HO-<      >-C-N-C-(CH2)6-C-CH3
               \____/  | |
                      H2 H

Capsaicin and Di-hydrocapsaicin together make up 80-90% of the Capsaicinoids found in Chile peppers. In the Capsicum annum species, the total Capsaicinoid content ranges from 0.1 to 1.0%, and the Capsaicin to Dihydrocapsaicin ratio is about 1:1. In Capsicum frutescens the total content ranges from 0.4-1.0% with the ratio around 2:1.

The minor Capsaicinoids include Nordihydrocapsaicin [Dihydrocapsaicin with a (CH2)5 instead of (CH2)6], Homocapsaicin [Capsaicin with a (CH2)5 instead of (CH2)4, and Homodihydrocapsaicin [Dihydrocapsaicin with a (CH2)7 instead of (CH2)6].

The different capsaicin-like compounds found in Chiles have slight structural variations in the hydrocarbon tail, changing their ability to bind to the nerve receptors and their ability to penetrate layers of receptors on the tongue, mouth, and throat. This may explain why some Chiles burn in the mouth, while others burn deep in the throat.

Capsaicinoids are not soluble in water, but very soluble in fats, oils and alcohol. This is why drinking water after accepting a dare to eat an extra hot Habanero Chile won't stop the burning. Downing a cold beer is the traditional remedy, but the small percentage of alcohol will not wash away much capsaicin. To get some relief from a chile burn (can't think of a good reason not to "Enjoy the heat"), drink milk or eat ice-cream. Milk contains casein, a lipophilic (fat-loving) substance that surrounds and washes away the fatty capsaicin molecules in much the same way that soap washes away grease.

The perception that peppers are "hot" is not an accident. The capsaicin key opens a door in the cell membrane that allows calcium ions to flood into the cell. That ultimately triggers a pain signal that is transmitted to the next cell. When the cells are exposed to heat, the same events occur. Chile burns and heat burns are similar at the molecular, cellular, and sensory levels.

Paradoxically, capsaicin's ability to cause pain makes it useful in alleviating pain. Exposure to capsaicin lowers sensitivity to pain, and it is applied as a counter irritant in the treatment of arthritis and other chronically painful conditions.

The capsaicinoids are unique compared to other spicy substances, such as piperine (black pepper) and gingerol (ginger) in that capsaicin causes a long-lasting selective desensitization to the pain and discomfort, as a result of repeated doses. The result is an increasing ability to tolerate ever hotter foods and permits one to assume the title of "Chile-Head" or "CH" for short.

People that eat lots of spicy capsaicin-rich foods build up a tolerance to it. The incentive: Once a person has become somewhat desensitized to the extreme heat of the "hotter" Chiles, he or she can starts on a new culinary journey. Not being over powered by the heat factor, the palate now has the ability to explore the many diverse flavors offered by the myriad of different Chiles that are currently available from around the world. Also for some Chile-Heads a good jolt of capsaicin excites the nervous system into producing endorphins, which promote a pleasant sense of well-being that can last several hours. The endorphin lift or "high", makes spicy foods mildly addictive and for some, an obsession.

I offer the below information and pictures for folks that are really into the science of Chiles.

Date: Mon, 26 Feb 2001
Uncle Steve,

Here are the images as promised. I included structures of some of the minor capsaicinoids as well.

There are two versions (a and b) of each structure, corresponding to different conventions of drawing. They're equally correct and unequivocal, and you're free to choose whichever version you prefer. The 'a' convention is most commonly used by chemists, but the 'b' convention might be a bit easier to understand for non-chemists.
Best regards,
John Henninge

Capsaicin-a
Capsaicin a

Capsaicin-b
Capsaicin b

Dihydrocapsaicin-a
Dihydrocapsaicin a

Dihydrocapsaicin-b
Dihydrocapsaicin b

Homocapsaicin-a
Homocapsaicin a

Homocapsaicin-b
Homocapsaicin b

Homodihydrocapsaicin-a
Homodihydrocapsaicin a

Homodihydrocapsaicin-b
Homodihydrocapsaicin b

Nordihydrocapsaicin-a
Nordihydrocapsaicin a

Nordihydrocapsaicin-b
Nordihydrocapsaicin b

Last but not least (Just in case you want to know all about Capsaicinoids)

Melting point: 65 ° C
Boiling point: 210-220 ° C at 0.01 torr pressure
Sorce: The Merck Index. 12th Edition. Merck & Co., Inc. Whitehouse Station, NJ. 1996.

Still need more HOT Chile Pepper information?

Check out the "Pepper History" page.
Who was Wilbur Scoville?
What is The World's Hottest Chile?
Hot Chile Pepper Medical Uses
Hot Sauce Scoville Ratting

Try Uncle Steve's: Dried Chiles & Powders Free Hot Sauce Recipes Pepper Seeds

Just How HOT Are My Chiles?

Professor Wilber L. Scoville

Official World's Largest List Of Scoville Heat Unit Rated

Hot Chile Peppers

Chile Pepper

Heat Range

A Little Chile Chemistry For The Visiting Rocket Scientist

Still need more HOT Chile Pepper information?

Uncle Steve's HOT Stuff

Professor
Wilber L. Scoville

Official World's Largest List Of
Scoville Heat Unit Rated

A Little Chile Chemistry For
The Visiting Rocket Scientist