What is the Scoville Scale?
The Scoville scale measures the pungency (spiciness) of chili peppers and other spicy foods. It was created in 1912 by pharmacist Wilbur Scoville and measures Scoville Heat Units (SHU).
How It Works
The scale measures the concentration of capsaicin, the chemical compound that makes peppers hot. The higher the SHU, the hotter the pepper.
Pepper Heat Levels
| Pepper | Scoville Heat Units |
|---|---|
| Bell Pepper | 0 |
| Banana Pepper | 0-500 |
| Jalapeño | 2,500-8,000 |
| Serrano | 10,000-25,000 |
| Cayenne | 30,000-50,000 |
| Habanero | 100,000-350,000 |
| Ghost Pepper | 855,000-1,041,427 |
| Carolina Reaper | 1,400,000-2,200,000 |
Safety Note
Super-hot peppers (500,000+ SHU) should be handled with gloves and extreme caution.
Finding Your Heat Level
Start mild and work your way up:
- Beginner: 0-2,500 SHU (bell peppers to mild pepperoncini)
- Intermediate: 2,500-30,000 SHU (jalapeños to serranos)
- Advanced: 30,000-100,000 SHU (cayenne to tabasco peppers)
- Expert: 100,000+ SHU (habaneros and beyond)
Hot Sauce vs. Raw Peppers
Hot sauce heat varies based on:
- Type of peppers used
- Amount of peppers
- Dilution with vinegar, fruits, or vegetables
- Processing methods
Pro Tip
Check the ingredients list - peppers listed first indicate a hotter sauce.
Ride the Heatwave
Balance the burn in a quick canvas mini-game that echoes the Scoville climb.
Next Steps
- Explore our Hot Sauce Database
- Take the Heat Tolerance Quiz