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Scoville scale
The creator of the famous Scoville scale is Wilbur Lincoln Scoville, an American chemist who thought to measure the spiciness inside the single chili. The SHU (Scoville Heat Units) is used to indicate capsaicin.
The chili extract was diluted with water and sugar to verify its Scoville gradation. The more diluted the substance obtained, the hotter the chilli. At least 5 people have to taste the product and the goal is to find the zero point.
With the advancement of technology, new and more sophisticated means were born, HPLC (High performance liquid chromatography) measures capsaicin with very sophisticated and precise methods.
Scoville scale
Scoville gradation | Type of chili pepper |
15.000.000 - 16.000.000 | Dihydrocapsaicin, pure Capsaicin |
8.800.000 - 9.100.000 | Nordiidrocapsaicin |
6.000.000 - 8.600.000 | Homodihydrocapsaicin, Homocapsaicin |
2.500.000 - 5.300.000 | |
2.000.000 - 2.200.000 | Carolina Reaper (Hybrid) |
1.067.286 - 2.000.231 | Trinidad Moruga Scorpion, Trinidad Scorpion Butch Taylor, Naga Viper, Infinity Chili, Commonly-used pepper spray |
855.000 - 1.041.427 | Naga Morich, Naga Dorset, Seven Pod |
876.000 - 970.000 | Bhut Jolokia (also known as Ghost Chili, Ghost Pepper) (Ibrido) |
350.000 - 855.000 | Habanero Red Savina, Indian Tezpur |
100.000 - 350.000 | Habanero, Jamaican Hot, Bird's Eye (also known as "Piripiri", "Pilipili", "African Devil") |
50.000 - 100.000 | Scotch Bonnet, Santaka, Chiltecpin, Rocoto, Thai Pepper (also known as Thai Dragon), |
30.000 - 50.000 | Ají, Cayenna, Tabasco, Piquin, Hot Lemon Drop |
15.000 - 30.000 | Chile de Arbol, Calabrese, Manzano |
5.000 - 15.000 | Peter Pepper, Serrano, Jalapeno |
2.500 - 5.000 | Mirasol, Chipotle, Poblano |
1.500 - 2.500 | Sandia, Cascabel, NuMex Big Jim, NuMex Suave |
1.000 - 1.500 | Ancho, Anaheim, Pasilla Bajio, Española |
100 - 1.000 | Mexican Bell, Cherry, New Mexico Pepper, Pepper, Paprika |
0 - 100 | Sweet Bell Pepper, Pimento (Pimenta dioica), sweet Paprika |
To buy and grow chili pepper: chili seeds
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