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| Scoville Units were invented in 1912 by a
pharmacist named Wilbur Scoville. These units measure the amount of
capsaicin (the chemical that provides the heat) in a pepper. Measuring by Scoville Units is very subjective. To achieve a rating, it takes three out of five people to taste the heat in a diluted solution of alcohol and sugar water. The ratio of dilution is the Scoville Unit. For example, the Chiltepin is usually detected by 60 percent of the testers when diluted at a ratio of 1 part to 50,000 parts solution (1:50,000 and up to 1:100,000). |
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Scoville Units |
Variety |
||
|
100,000 to 300,000 |
Habanero | ||
|
50,000 to 100,000 |
Chiltepin | Thai | |
|
30,000 to 50,000 |
Pequin | Cayenne | Tabasco |
|
15,000 to 30,000 |
De Arbol | ||
|
5,000 to 15,000 |
Serrano | ||
|
2,500 to 5,000 |
Jalapeno | Mirasol | Guajillo |
|
1,500 to 2,500 |
Cascabel | Rocotillo | |
|
1,000 to 1,500 |
Ancho | Pasilla | Negro |
|
500 to 1,000 |
Anaheim | New Mexico | Mulato |
|
100 to 500 |
Cherry | ||
|
0 |
Bell | Pimento | |
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|
Scale adapted from Moucka, Ronald B., "Turn Up The Heat With Chilies", Zymurgy (Vol.17, No. 4). |
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©2002 ChileCauldron.com |