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Chili Pepper Hotness Scale
The Info Service Chart & Reference Guide
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 |