Measuring The Heat

In 1912 a pharmacist by the name of Wilber Scoville created a measurement scale for capsicum heat in chile peppers. He called it the Scoville Organoleptic Test. The process involved extracting capsicum from peppers in an alcohol mixture and then diluting the mixture in sugar water. (The exact unit measurement of the sugar water is not verified by me. I have heard it is 1 tablespoon of sugar water per 100 Scoville units. If someone can confirm this, please E-mail me.) The Scoville units are used in increments of 100. Since the level of capsicum in each pepper pod varies from plant to plant, crop to crop, location to location, each pepper type has a range of Scoville units. This process of measurement has been more or less replaced by a modern test called the High Pressure Liquid Chromatography Test (HPLC).
Note: There is no heat scale that can cover everyone. Each individual has his/her own reaction to capsicum. It is best for you to taste your pepper and be considerate to others when preparing a dish. At least give your guests warning.

Scoville Units

Example Pepper

0

most bell peppers, pimento

0-100

some bell

100-500

peperoncini, cherry

500-1,000

New Mexico

1,000-1,500

ancho, pasilla, pablano

1,500-2,500

sandia, cascabel

2,500-5,000

jalapeno

5,000-15,000

serrano, yellow wax

15,000-30,000

de arbol

30,000-50,000

aji, piquin, cayenne, tabasco

50,000-100,000

chiltepin, thai

100,000-300,000

habanero, scotch bonnet

300,000-575,000

red savina habanero

16,000,000

pure capsaicin

Scoville Units	Example Pepper
0	most bell peppers, pimento
0-100	some bell
100-500	peperoncini, cherry
500-1,000	New Mexico
1,000-1,500	ancho, pasilla, pablano
1,500-2,500	sandia, cascabel
2,500-5,000	jalapeno
5,000-15,000	serrano, yellow wax
15,000-30,000	de arbol
30,000-50,000	aji, piquin, cayenne, tabasco
50,000-100,000	chiltepin, thai
100,000-300,000	habanero, scotch bonnet
300,000-575,000	red savina habanero
16,000,000	pure capsaicin