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Chili Pepper Hotness Scale
The Info Service Chart & Reference Guide

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Dr. Wilbur Scofield developed the Scofield scale in 1912.

It is the amount of "cups of sugar" you would need to add to "one cup of chili" until you can not detect any hotness.
Name Scoville Units Hotness
Anaheim 100-250 Mild
Ancho Poblano 1,000-1,500 Mild
Bell Pepper(s) 0 Mild
Casabel 5,000-15,000 Medium
Cayenne 30,000-55,000 Hot
Chilcostle 3,500-5,000 Medium
Chipotle 15,000 Medium/Hot
De Arbol 15,000-30,000 Hot
Habanero, Red Savina 225,000-550,000 Very Hot/Ouch!
Habanero, Yellow & Orange 100,000-325,000 Very Hot
Jalapeno, green, red 2,500-5,000 Medium
Louisiana Hot 4,000-10,000 Medium
Mirasol or Aji Mirasol 2,500-5,000 Medium
Mulatto 2,500-5,000 Medium
New Mexico #6 800-1,400 Medium
New Mexico Big Jim 1,000-1,400 Medium
Pasilla or Pasilla de Oaxaca 1,000-1,500 Medium
Pimento 0 Mild
Piquin 70,000-100,000 Very Hot
Scotch Bonnet 100,000-325,000 Very Hot
Serrano 2,000-4,500 Medium
Tabasco 30,000-50,000 Hot
Tepin 40,000-70,000 Hot
Tezpur ??? ??? 855,000 ??? Not Edible !!!
Thai 75,000-150,000 Very Hot

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