Scoville Scale Chili Varieties: Table, Measurement, and Heat Levels Explained
The Scoville scale measures the pungency of chilies and hot sauces. As a Pikantista, you know: today, the concentration of capsaicinoids is determined with modern measuring devices and then converted. For example, a chili pepper with 5,000 Scoville contains 3,200 micrograms of capsaicin and dihydrocapsaicin per gram. These two alkaloids make the chili spicy by stimulating our pain receptors in the mouth. Pikantista!
Capsaicin and its relatives
Capsaicin is an 8-methyl N-vanillyl 6-nonenamide — its name already reveals its relation to vanilla. This is no coincidence: both most likely originated on the Yucatán Peninsula in the Gulf of Mexico.
A different ratio of capsaicin to dihydrocapsaicin causes people to perceive pungency differently. In addition to these two main capsaicinoids, there are others such as nordihydrocapsaicin, homocapsaicin, and homodihydrocapsaicin, which also contribute to pungency — albeit to a lesser extent.
Often the ratio of capsaicin to dihydrocapsaicin is balanced. But with the same total amount of both capsaicinoids, you perceive the pungency of Habaneros and Rocotos completely differently. Rocoto peppers usually have a lower proportion of capsaicin than Habaneros — so the Habanero can burn hellishly, while a Rocoto with a similar SHU value seems mild.
The unit of measurement for the scale is SHU, which stands for "Scoville Heat Units". Sometimes the abbreviation SCU is also found — the same, just without "Heat".
Measuring Scoville: HPLC and original method
The modern measuring device: HPLC
The amount of capsaicin is currently determined with an HPLC measuring device (High Performance Liquid Chromatography) — in German: Hochleistungsflüssigkeitschromatografie. With these devices, the liquid is broken down into its individual molecules and their concentration is precisely determined. The result appears as a curve on a monitor, from which it can be read which molecule is present in which concentration. If you want to buy such a measuring device: plan for at least 10,000 Euros.
The original method: Wilbur Scoville 1912
But it can also be simpler — and that still works today. In 1912, Wilbur Scoville worked at the Parke Davis Pharmaceutical Company, where pain relievers and drugs were experimented with. To make his studies on capsaicin comparable, he developed a measuring method that is as simple as it is comprehensible.
In an American trade magazine for pharmacists, he described his method in only four sentences:
"This is the method I have used. One gram of ground chili is soaked overnight in 100 ml of alcohol. Afterwards, it is shaken and filtered. Drinking water is added to the pungent alcohol until no pain is felt on the tongue."
In his publication, Scoville stated that he had measured Japan Chillies at 20,000 and 30,000 SHU, Zanzibar Chillies at 40,000 and 45,000, and Mombasa Chillies at 50,000 and 100,000 SHU.
Pungency level vs. Scoville value
Less precise than the Scoville value is the pungency level. This is a subjective scale that describes how spicy a chili is perceived by oneself. Bell peppers with no pungency have a pungency level of 0 — Scotch Bonnet has a 10. Extremely hot varieties like Carolina Reaper or Pepper X get up to three pluses after the ten: 10+++.
After years with projects like Pika Pika and Chili Mafia, as well as shops like chili-saucen.com and chili-plants.com, we at Pikantista know exactly how important these distinctions are for choosing the right hot sauces.
The complete Scoville table
The pungency of a chili can vary depending on cultivation, harvest, and processing — the table values are approximate. For hot sauces: the sauce is always milder than the pure chili due to dilution.
| Chili / Product | Scoville (SHU) | Pungency Level |
|---|---|---|
| Pure Capsaicin | 16,000,000 | — |
| Mad Dog 357 No.9 Chili Sauce | 9,000,000 | — |
| Pepper X (Record since 2023) | 2,690,000 | 10+++ |
| Pepper Spray | 2,500,000 | — |
| Carolina Reaper | 1,600,000 | 10+++ |
| Trinidad Moruga Scorpion | 1,300,000 | 10++ |
| 7-Pot Chili | 1,300,000 | 10++ |
| Bhut Jolokia / Ghost Pepper | 1,000,000 | 10 |
| Naga Morich | 1,000,000 | 10 |
| Red Savina | 577,000 | 10 |
| Habanero | 100,000–350,000 | 10 |
| Fatalii | 130,000–325,000 | 10 |
| Bird's Eye | 50,000–100,000 | 9 |
| Tepin / Pequin | 50,000–100,000 | 9 |
| Piri Piri | 50,000–100,000 | 9 |
| Tabasco Original | 30,000–70,000 | 9 |
| Cayenne | 30,000–50,000 | 8 |
| Lemon Drop | 30,000–50,000 | 8 |
| Rocoto / Manzano | 15,000–30,000 | 7 |
| Peter Pepper | 7,000–15,000 | 6 |
| Serrano | 7,000–15,000 | 6 |
| Fish Pepper | 5,000–8,000 | 6 |
| Jalapeño | 2,500–8,000 | 5 |
| Ají Amarillo | 2,500–8,000 | 5 |
| Piment d'Espelette | 1,500–2,500 | 4 |
| Ancho | 1,000–1,500 | 3 |
| Numex Big Jim | 500–1,500 | 2 |
| Peperoni Golden Greek | 800–1,200 | 2 |
| Anaheim | 500–1,000 | 1 |
| Bell Pepper | 0 | 0 |
Note: Pungency can vary depending on cultivation, harvest, and processing. The stated SHU values are approximate values based on laboratory measurements and manufacturer specifications.
Frequently asked questions about the Scoville scale
What exactly does the Scoville scale measure?
The Scoville scale measures the pungency of chilies and hot sauces. It indicates how much capsaicin and related capsaicinoids are present in a sample. The higher the SHU value, the spicier the product. Pure capsaicin is 16 million SHU — bell pepper is 0.
How is pungency measured today?
With an HPLC device (High Performance Liquid Chromatography), which precisely measures the capsaicin concentration. Alternatively, Wilbur Scoville's original method from 1912 still works today: soak chili in alcohol, filter, dilute with water until no pungency is felt.
Why do Habaneros taste differently spicy than Rocotos?
This is due to the ratio of capsaicin to dihydrocapsaicin. Rocoto peppers have less capsaicin than Habaneros — with a similar SHU value, the Habanero seems more intense and the Rocoto milder. Not only the total amount, but also the composition of the capsaicinoids determines the perception of pungency.
How much does a professional Scoville measuring device cost?
An HPLC measuring device costs at least 10,000 Euros. For home use, the original method is sufficient: soak chili, shake, filter, dilute with water — done.
What is the difference between Scoville value and pungency level?
The Scoville value (SHU) is objective and scientifically measurable. The pungency level (0–10) is subjective and describes personal perception. Bell pepper has a pungency level of 0, Scotch Bonnet a 10. Carolina Reaper and Pepper X reach 10+++.
About the author
Fabian Rueda has been combining passion with expertise for over 10 years — as someone who not only knows chili sauces but also understands what lies behind the Scoville numbers. From Pika Pika Chili Compositions to Chili Mafia and Pikantista, he has shaped the European chili scene. For him, pungency is not a test of courage, but flavor science.