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Chili Pepper Heat Ratings in Scoville Units

In 1912 Wilbur Scoville, a pharmacist for Park Davis created a scale for pepper hotness. It was based on the amount of dilution it would take for the pepper to be unnoticed by a taster.

Pepper
Scoville Units
Bhut Jolokia - aka "ghost chili"
1,001,304
Habanero
300,000
Piquin
140,000
Tien Tsin
60,000
Dundicut
60,000
Jalapeño
55,000
Sanaam
40,000
Cayenne
40,000
Crushed Red (Pakistan)
40,000
Arbol
35,000
Crushed Red (California)
20,000
Ground Hot Red
20,000
Chipotle Pepper
15,000
Ancho Pepper
3,000

Hot Tip:
If you find your mouth on fire after eating spicy foods, don't try to extinguish it with water. The best thing is to drink a glass of milk. Trust me.