Chili Pepper Variety Comparison Table
Compare 40 chilli peppers by Scoville heat in 5 bands from sweet and mild to super-hot, with fresh and dried names, local names and filters by form.
Data last maintained
Chili Pepper Variety Comparison Table
Compare 40 chilli peppers by Scoville heat in 5 bands from sweet and mild to super-hot, with fresh and dried names, local names and filters by form.
Data last maintained
Heat guide
Put 40 chilies on one heat ladder to see how hot each is and what else sits in the same band.
- Super hot500,000+ SHU
- Extra hot100,000–500,000 SHU
- Hot15,000–100,000 SHU
- Medium heat2,500–15,000 SHU
- Sweet & mild0–2,500 SHU
Heat ranges come from published data; real heat varies with variety, growing conditions and ripeness.
Chili basics · 1/3
How heat is measured
- Scoville heat units (SHU) measure how much capsaicin a chili has: a bell pepper is 0, a jalapeño a few thousand, a habanero over a hundred thousand.
- The same chili varies with variety, growing conditions and ripeness, so each one is given as a range, not a single number.
- The numbers span several orders of magnitude, so the ladder groups them into five bands, each several times hotter than the one below.
All chilies
All chilies40
Sweet & mild (0–2,500 SHU)12
Medium heat (2,500–15,000 SHU)8
Hot (15,000–100,000 SHU)11
Extra hot (100,000–500,000 SHU)4
Super hot (500,000+ SHU)5
| Variety & aliases | Look & how it is sold | Heat & flavor | Classic dishes | Before you buy |
|---|---|---|---|---|
Bell Pepper AkaSweet pepper, Capsicum Local namesUS bell pepper · Japan パプリカ · Japan ピーマン | Blocky, with three to four lobes and thick walls. Green, red, yellow and orange are all the same type; green ones just haven't changed color yet. OriginCentral America Sold asFresh whole peppers; also jarred red peppers that have been roasted and peeled. Form | Heat0 SHU Almost no heat. Green ones are slightly bitter and grassy; red and yellow ones turn sweet and juicy. | Stir-fried green pepper with shredded pork, Spanish stews, roasted vegetables, salads. Use · · | In Japan, "piman" (ピーマン) usually means a small, thin-walled green pepper, while "papurika" (パプリカ) is the large colored kind. Spanish pimentón is a chili powder, not the bell pepper itself. |
Jalapeño AkaChipotle (smoked dried) Local namesMexico jalapeño (Fresh) · Mexico chipotle (Smoked & dried) | Short and plump with a rounded tip, bright green, turning red when ripe; the skin sometimes has fine lines. OriginMexico Sold asFresh; pickled slices (canned); smoked and dried as chipotle, sold whole or in sauce as chipotle en adobo. Form · · | Heat2,500–8,000 SHU Crisp, medium heat; chipotle has deep smokiness and a dried-tomato note. | Salsa, nachos, jalapeño poppers; chipotle goes into marinades and red sauces. Use · · · | When a recipe says chipotle, it means smoked jalapeño. Canned chipotle en adobo is used together with its sauce and is hotter than fresh jalapeños. |
Habanero AkaOrange habanero Local namesMexico habanero | Lantern-shaped and wrinkled, orange or red when ripe. OriginCaribbean basin Sold asFresh, hot sauce. Form · | Heat100,000–350,000 SHU Very hot, slow-building and long-lasting, with rich floral and fruity notes. | Yucatán salsas, Caribbean hot sauces. Use · | Close to the Scotch bonnet in shape and heat, and Caribbean recipes often swap them. Keep it away from your eyes when handling. |
Banana Pepper AkaYellow wax pepper, Hungarian wax pepper (similar) Local namesUS banana pepper | Long and pale yellow-green, ripening to orange-red; shaped like a banana. OriginMediterranean & Balkans Sold asFresh; pickled rings (a pizza and sandwich topping). Form | Heat0–500 SHU Mild and tangy-sweet; crisp once pickled. | Sandwiches, pizza toppings, pickles. Use · | The look-alike Hungarian wax pepper is much hotter (around several thousand SHU). If the label is unclear, taste a small bite first. |
Shishito Pepper AkaShishitogarashi, Lion-head pepper, Japanese small green pepper Local namesJapan ししとう | Small and slender with wrinkled skin, bright green; the tip is creased like a lion's head. OriginEast Asia Sold asFresh, sold by the pack. Form | Heat50–200 SHU Mostly not hot, with grassy and roasted-sweet notes; the occasional pepper is hot. | Charcoal-grilled at izakayas, tempura, Japanese pan-fried dishes. Use · | Very similar to Spain's Padrón; both are "mostly mild, occasionally medium-hot." Taiwan's nuomi pepper is longer and plumper. |
Cubanelle Pepper AkaItalian frying pepper, Cuban pepper Local namesUS cubanelle | Long, pale yellow-green, with thinner walls than a bell pepper. OriginCaribbean basin Sold asFresh. Form | Heat100–1,000 SHU Mild and slightly sweet; doesn't release much water when sautéed. | Caribbean and Italian-style fried peppers, stuffed peppers. Use · | Recipes can use bell pepper instead, but bell peppers have thicker walls and release more water. |
Padrón Pepper AkaPimiento de Padrón, Herbón pepper Local namesSpain pimiento de Padrón | Small and short, bright green, with slightly wrinkled skin. OriginMediterranean & Balkans Sold asFresh; the Spanish growing area has a geographical indication. Form | Heat500–2,500 SHU Mostly mild; "some are hot, some aren't" is its signature. | Spanish tapas: pan-fried in oil and sprinkled with coarse salt. Use · | Looks very much like shishito, and the two can stand in for each other. The longer they're left and the bigger they get, the more likely they are to be hot. |
Anaheim Pepper AkaCalifornia chili, New Mexico chile (similar) Local namesUS Anaheim pepper | Long and flat, bright green, turning red when ripe; the long strings of dried red ones are called chile colorado. OriginUnited States Sold asFresh; dried whole; canned roasted green chiles. Form · | Heat500–2,500 SHU Mild, with a smoky sweetness once roasted. | Roasted green chiles in Mexican-American cooking, stuffed chiles (chile relleno). Use · | New Mexico's Hatch chile is a close relative with a wider heat range; versions labeled "hot" are hotter. |
Poblano AkaAncho (dried), Mulato (very ripe dried) Local namesMexico poblano (Fresh) · Mexico ancho (Dried) | Heart-shaped, dark green to nearly black-green, with thick walls; dried, it becomes the deep red-brown, wrinkled ancho. OriginMexico Sold asFresh (poblano); dried (ancho, while the darker, fully ripened one is called mulato); ancho powder. Form · · | Heat1,000–2,000 SHU Mild; once dried it turns sweet, with raisin and cocoa notes. | Mexican stuffed chiles, rajas, mole. Use · · | When a recipe says ancho, it means dried poblano. Some US markets mislabel fresh poblanos as pasilla. |
Pasilla Chile AkaLittle raisin chile, Chilaca (fresh), Pasilla negro Local namesMexico chilaca (Fresh) · Mexico pasilla (Dried) | Dried, it's long and slender, black-brown, with wrinkled skin. Fresh, it's called chilaca and is dark green and slender. OriginMexico Sold asDried whole, powder. Form · | Heat1,000–2,500 SHU Mild, with raisin, cocoa and herbal notes. | Mole, Mexican soups and stews. Use · | Around California, fresh poblanos are often labeled pasilla. When buying dried ones, look for "long, slender, black-brown" to get the real thing. |
Kashmiri Chili AkaKashmiri mirch Local namesIndia Kashmiri mirch | Dried, deep red and wrinkled, with thin skin. OriginNortheast India Sold asDried whole, powder. Form · | Heat1,000–2,000 SHU Low heat but a very red color, with a gentle aroma. | Indian curries and tandoori chicken, used for color. Use · | Use it when an Indian recipe wants "red color without too much heat." Sweet paprika with a little cayenne can substitute. |
Cascabel AkaRattle chili, Chile bola Local namesMexico cascabel | Dried, small and round, deep red-brown; the seeds rattle when you shake it. OriginMexico Sold asDried whole. Form | Heat1,000–3,000 SHU Mild, with nutty, toasted notes. | Mexican salsas and braising sauces. Use · | The name means "bell," after the sound it makes when shaken. An older Chinese name translates as "rattlesnake chili," which is misleading. |
Nuomi Pepper (Taiwanese Sweet Pepper) AkaGreen dragon pepper (qinglong jiao) Local namesTaiwan 糯米椒 · Taiwan 青龍辣椒 | Bright green, long and slender or slightly plump, with slightly wrinkled skin. OriginEast Asia Sold asFresh whole peppers. Form | Heat0–500 SHU Not hot, but with a chili aroma. | Taiwanese dry stir-fries; nuomi peppers stir-fried with dried tofu and small dried fish. Use · | How to tell if it's hot: plump peppers with slightly wrinkled skin are nuomi or green dragon peppers (not hot). Smooth, thin green chilies are hot chilies that haven't turned red yet; they're hot and are often made into pickled peeled chilies (bo-pi la-jiao). Cross-pollination occasionally makes one hot. |
Manganji Pepper AkaManganji togarashi, Manganji sweet pepper Local namesJapan 万願寺とうがらし | Large, more than ten centimeters long, with thick, soft flesh; bright green. OriginEast Asia Sold asFresh; "Manganji amatō" (万願寺甘とう) from Maizuru in Kyoto and nearby areas is a regional trademark. Form | Heat0–500 SHU Almost no heat; slightly sweet and juicy. | Japanese grilling, simmered dishes (nimono), meat rolls. Use · | Like Fushimi amanaga, it's a sweet pepper from Kyoto; Fushimi amanaga is slimmer with thinner flesh. When growing conditions are stressful, the occasional pepper turns hot. |
Fresno Chili AkaFresno chile Local namesUS Fresno chile | Shaped like a jalapeño but more pointed, with thinner walls; usually sold red. OriginUnited States Sold asFresh. Form | Heat2,500–10,000 SHU Medium heat with a fruity note. | Salsa, pickled chili rings, salads. Use · | Red jalapeños and Fresnos are often sold mixed together. Fresnos are more pointed and sweeter; the heat is similar, so they're interchangeable. |
Guajillo Chile AkaMirasol (fresh) Local namesMexico mirasol (Fresh) · Mexico guajillo (Dried) | Dried, long and flat, brick red, with smooth, glossy skin. OriginMexico Sold asDried whole (one of the most common dried chiles in Mexico), powder. Form · | Heat2,500–5,000 SHU Medium heat that builds gently, with berry and light smoky notes. | Mexican red sauces, enchiladas, pozole, marinades. Use · | Fresh, it's called mirasol. Together with ancho and pasilla, it's one of the three main dried chiles for Mexican sauces. |
Aleppo Pepper AkaSyrian pepper flakes, Halaby pepper | Dark red, coarse flakes with an oily sheen. OriginMediterranean & Balkans Sold asFlakes. Form | Heat2,000–10,000 SHU Medium heat that builds slowly, with dried-fruit and slightly salty notes. | Middle Eastern grilled meats, dips, sprinkled on eggs and salads. Use · | Turkish pul biber looks similar and can usually substitute. Like gochugaru, it's a coarse flake, but its flavor leans toward dried fruit. |
Piment d'Espelette AkaEspelette pepper Local namesFrance piment d'Espelette | Fine red powder; fresh, it's a long red chili, often hung in strings from the eaves in its home region. OriginMediterranean & Balkans Sold asPowder (with a French protected designation of origin). Form | Heat4,000 SHU Mild to medium heat, with sweet-pepper and slightly smoky notes. | French Basque cooking, braised chicken, sprinkled on eggs and fish. Use | The protected name covers only peppers from specific Basque villages and towns. Cheap "Espelette-style" products are usually blends. |
Gochugaru AkaKorean chili powder, Korean red chili flakes Local namesKorea 고춧가루 | Bright red coarse flakes or fine powder, with a sweet note. OriginEast Asia Sold asCoarse flakes (for kimchi), fine powder (for chili paste). Form · | Heat4,000–8,000 SHU Medium to mild heat, with sweetness and a sun-dried aroma. | Kimchi, Korean chili paste, tofu stew, spicy seasoned side dishes. Use · · | When a Korean recipe says chili powder, it usually means this. Chinese chili powder (la jiao mian) or cayenne is hotter and has no sweetness, so a straight swap will be too hot. |
Urfa Biber AkaIsot pepper Local namesTürkiye isot | Deep purple-black, oily coarse flakes. OriginMediterranean & Balkans Sold asFlakes; Turkey has a geographical indication, "Urfa isot." Form | Heat6,000–8,000 SHU Slow-building heat with smoky, raisin and chocolate-like notes. | Turkish grilled meats, dips, sprinkled on yogurt and eggs. Use · | Heat figures vary widely by source (about 7,500 to 50,000 SHU), and products differ a lot between sellers. Use a small amount the first time. |
Cheongyang Chili AkaCheongyang gochu Local namesKorea 청양고추 | Long and slender, green or red; looks much like ordinary Korean chilies. OriginEast Asia Sold asFresh whole (common in Korean supermarkets). Form | Heat8,000–10,000 SHU Sharp, clean heat; much hotter than ordinary Korean green chilies. | Korean doenjang stew, spicy stir-fries, sliced into dipping sauces. Use · · | It looks like the ordinary, not-very-hot Korean green chili but is much hotter; look for "청양" (cheongyang) on the label. Most gochugaru isn't made from it. |
Serrano AkaMountain chile Local namesMexico serrano | Small and slender, cylindrical, bright green, with smooth skin. OriginMexico Sold asFresh. Form | Heat10,000–23,000 SHU Hotter than jalapeño; clean and grassy. | Salsa, guacamole, raw Mexican dishes. Use · | Use it when you want one step hotter than jalapeño but still fresh-tasting. Its walls are thinner than a jalapeño's. |
Chile de Árbol AkaTree chili, Bird's beak chile Local namesMexico chile de árbol | Long and slender, bright red; stays bright red when dried. OriginMexico Sold asDried whole, powder. Form · | Heat15,000–30,000 SHU Clean, direct heat with slight grassy and nutty notes. | Mexican hot sauces, chili oil, taco sauces. Use · | The name means "tree chili" (the plant looks like a small tree). Recipes often swap it with cayenne. |
Cayenne Local namesUS cayenne pepper | Long and slender, bright red, with a curved tip. OriginSouth America (lowlands) Sold asMost often powder; also fresh and dried whole. Form · · | Heat30,000–50,000 SHU Direct heat with little aroma; mainly there to add heat. | American hot sauces, Cajun cooking, spicy chicken wings. Use · | Supermarket "chili powder" (American-style) is a spice blend, not the same as cayenne powder; cayenne is hotter. |
Ají Amarillo AkaPeruvian yellow chili, Ají escabeche Local namesPeru ají amarillo | Long, turning orange-yellow when ripe. OriginAndean highlands Sold asRarely fresh; mostly sold as yellow chili paste (pasta de ají amarillo) or dried (ají mirasol). Form · · | Heat30,000–50,000 SHU Hot, with tropical-fruit notes. | Peruvian sauces, ceviche, chicken stew (ají de gallina). Use · | Peruvian recipes almost always use the paste. The dried form is called ají mirasol, which is not the same as Mexican mirasol (guajillo). |
Taiwanese Chaotian Chili AkaFacing-heaven chili, Small red chili Local namesTaiwan 朝天椒 · China 朝天椒 · China 子彈頭 · China 七星椒 | Short and small, bright red; the fruits grow pointing upward. OriginEast Asia Sold asFresh, dried whole, ground chili (la jiao mian). Form · · | Heat30,000–90,000 SHU Very hot, with a strong aroma. | Adding heat to Taiwanese stir-fries; Sichuan dry-fried dishes and chili oil; dipping sauces. Use · · | "Chaotian" (facing-heaven) chili doesn't always mean the same pepper in Taiwanese, Sichuan and Thai contexts: Sichuan's bullet chili (zidantou) and seven-star chili (qixing jiao) are dried-chili varieties, while in Thai cooking it usually means the even smaller bird's eye chili. |
Xiaomila (Yunnan Millet Chili) AkaXiao mi la, Millet pepper Local namesChina 小米辣 | Very small and slender, green or red; the fruits point upward. OriginEast Asia Sold asFresh; pickled chilies (pao jiao). Form | Heat30,000–100,000 SHU Fast-hitting heat with a fresh, spicy aroma. | Yunnan and Guizhou dishes, cold dressed dishes, pickled-chili chicken feet. Use · · | Like Thai bird's eye chilies, it belongs to the small, hot group, and the two are often interchangeable. Heat figures for Yunnan-grown ones mostly fall in the lower part of the range. |
Jixin Chili (Taiwanese Heart-Shaped Chili) AkaChicken-heart chili Local namesTaiwan 雞心椒 | Bright red, round and short, shaped like a chicken heart. OriginEast Asia Sold asFresh, dried. Form · | Heat50,000–100,000 SHU The hottest class of red chili. | Mala hot pot, Taiwanese spicy stir-fries. Use · · | Taiwan's Agriculture and Food Agency ranks red chilies by heat: red chili (not very hot) < chaotian chili < jixin chili (hottest). |
Takanotsume (Hawk Claw Chili) AkaTaka-no-tsume, Hawk's claw chili Local namesJapan 鷹の爪 | Small, slender and bright red, with a slightly curved tip like a hawk's claw; mostly sold dried. OriginEast Asia Sold asDried whole, sliced rings (wagiri), ichimi togarashi. Form · | Heat40,000–50,000 SHU Sharp, clean heat with little aroma. | Japanese-style Napolitan and garlic-chili spaghetti, tsukemono pickles, kinpira. Use · | In Japanese supermarkets, "taka no tsume" (鷹の爪) is the go-to variety name for dried chilies. Shichimi togarashi is a spice blend; ichimi togarashi is pure chili powder. |
Malagueta Pepper AkaBrazilian piri-piri, Malaguetinha Local namesBrazil malagueta | Small and slender, green to red. OriginSouth America (lowlands) Sold asFresh; pickled in vinegar or oil. Form | Heat60,000–100,000 SHU Fast-hitting heat. | Bahian cooking from Brazil, pickled chili sauces. Use · | Belongs to the same small, hot group as the piri-piri of Portugal and Africa; recipes often swap them. |
Thai Bird's Eye AkaThai chili, Prik kee noo, Thai chaotian chili Local namesThailand พริกขี้หนู (prik kee noo) | Very small, pointed, green or red. OriginSoutheast Asia Sold asFresh, dried. Form · | Heat50,000–100,000 SHU Quick, sharp heat with a grassy note; not bitter. | Thai salads, pad kra pao, dipping sauce (nam pla prik), curries. Use · · | In Taiwan it's commonly called Thai chili or Thai chaotian chili. It's in the same group as xiaomila and siling labuyo, and they're interchangeable. |
Siling Labuyo AkaPhilippine wild chili, Labuyo chili Local namesPhilippines siling labuyo | Very small, pointed, red or green; the fruits point upward. OriginSoutheast Asia Sold asFresh; steeped in vinegar to make a dipping sauce. Form | Heat80,000–100,000 SHU Quick, short-lived heat. | Filipino dipping vinegar (sinamak), adding heat to stews. Use · · | The Philippines also has siling haba (long chili), which is much milder; the two are often lumped together. |
Scotch Bonnet AkaBonney pepper, Bahama goat Local namesJamaica Scotch bonnet | Squat and round, shaped like a cap, yellow to red. OriginCaribbean basin Sold asFresh, hot sauce. Form · | Heat100,000–350,000 SHU Very hot, with a sweetish fruity aroma. | Jamaican jerk marinade, Caribbean stews. Use · | Habanero can substitute. Adding it whole to stews, without cutting it open, makes the heat easier to control. |
Hainan Yellow Lantern Chili AkaHuang deng long, Huangdi chili Local namesChina 黃燈籠辣椒 | Lantern-shaped, bright yellow when ripe. OriginEast Asia Sold asMostly made into yellow lantern chili sauce. Form · | Heat170,000–300,000 SHU Very hot and fruity; it's the same species as the habanero. | Hainan yellow chili sauce, dipping sauce for Hainanese noodle soup. Use | The fresh chilies are rarely eaten as is. The sauce is often blended with pumpkin and garlic, so it's milder than the fresh chili. |
Fatalii Pepper AkaAfrican habanero, Fatalii chili Local namesUS fatalii | Pointed, elongated lantern shape, bright yellow when ripe. OriginCentral Africa Sold asRarely fresh; mostly hot sauce. Form · | Heat125,000–400,000 SHU Very hot, with citrus notes. | Hot sauces, tropical fruit salsas. Use | Yellow superhot chilies are easy to confuse (yellow lantern, yellow habanero); when buying sauce, check the ingredient list. |
Ghost Pepper (Bhut Jolokia) AkaNaga jolokia, Ghost chili Local namesIndia bhut jolokia | Long and slender, wrinkled, red when ripe. OriginNortheast India Sold asHot sauce, dried, powder. Form · · | Heat800,000–1,041,427 SHU Extremely hot; the heat builds slowly and lasts a long time. | Northeast Indian pickles and hot sauces; challenge-style hot sauces. Use | Everyday cooking uses only a tiny amount. Wear gloves when handling, keep it away from your eyes, and avoid breathing in the powder. |
7 Pot Douglah AkaChocolate 7 Pot, Douglah Local namesUS 7 Pot Douglah | Wrinkled, dark brown to chocolate-colored. OriginTrinidad & Tobago Sold asHot sauce, dried, powder. Form · · | Heat923,000–1,853,936 SHU Extremely hot, with fruity and earthy notes. | Challenge-style hot sauces. Use | The name refers to one pod being enough to spice seven pots of food. Dark-colored superhots are easy to mistake for mild dried chilies. |
Trinidad Moruga Scorpion AkaMoruga scorpion Local namesUS Trinidad Moruga Scorpion | Wrinkled and red, with a pointed tail like a scorpion's stinger. OriginTrinidad & Tobago Sold asHot sauce, dried, powder. Form · · | Heat1,200,000–2,009,231 SHU Extremely hot, distinctly fruity, with long-lasting heat. | Challenge-style hot sauces. Use | Once listed among the world's hottest chilies; not recommended for direct use in everyday cooking. |
Carolina Reaper AkaHP22B Local namesUS Carolina Reaper | Red and wrinkled, with a small hook at the tail. OriginUnited States Sold asHot sauce, dried, powder. Form · · | Heat1,400,000–2,200,000 SHU Extremely hot, with a fruity note. | Challenge-style hot sauces. Use | Once recognized by Guinness World Records as the hottest chili; replaced by Pepper X in 2023. |
Pepper X Local namesUS Pepper X | Wrinkled, pale yellow-green and lumpy. OriginUnited States Sold asFound almost only in hot sauces. Form · | Heat2,500,000–3,180,000 SHU Extremely hot; the current record holder. | Challenge-style hot sauces. Use | Recognized by Guinness World Records in 2023 as the hottest chili. Products that advertise it may not match the heat measured in fresh pods. |
About Chili Pepper Variety Comparison Table
Heat, flavor, origin, and cooking form
The table groups chili varieties from sweet and mild peppers through super-hot cultivars, with Scoville ranges, flavor notes, origin regions, species, aliases, and common culinary uses. It is built for choosing a pepper style or reading recipe language, not for measuring a fresh pepper batch.
Search by name, heat range, origin, and form
Search matches localized names, English labels, aliases, dishes, origins, species, and keywords. Filters separate Scoville bands, origin regions, and forms such as fresh, dried, powder, or sauce so recipe substitutions and menu terms can be narrowed without reading every row.
Not a food safety or tolerance guide
Scoville values vary by cultivar, growing conditions, ripeness, processing, and source. Use the page as a vocabulary and comparison guide, then rely on product labels, trusted recipes, food-safety guidance, and personal tolerance when cooking, serving, or handling very hot peppers.
FAQ
Common questions and answers about this topic.
What is the Scoville scale?
The Scoville scale measures how much capsaicin a chilli carries, expressed in Scoville Heat Units (SHU). It began as a taste test: an extract was diluted with sugar water until the burn was no longer detectable, and that dilution ratio became the score. Laboratories now measure capsaicinoids directly and convert the result to SHU, which is why modern figures are far more repeatable than the original tasting panels.
How are the heat bands organised, and how do I filter to the level I want?
Every pepper is sorted into one of five bands — sweet and mild, medium heat, hot, extra hot, and super hot — and each band label shows its SHU boundary. A pepper goes into the band where the middle of its range falls, so a pepper with a wide range can reach past its band's boundary; that is why every row also carries its own SHU range. Pick a band on the heat ladder or in the category row, then narrow by form (fresh, dried, smoked, powder, flakes or sauce) and by how it is used. Peppers in the same band are the first place to look for a substitute.
What is the hottest pepper in the world?
Pepper X tops this table at 2,500,000–3,180,000 SHU, ahead of the Carolina Reaper at 1,400,000–2,200,000 SHU. The rest of the super-hot band runs Trinidad Moruga Scorpion at 1,200,000–2,009,231 SHU, 7 Pot Douglah at 923,000–1,853,936 SHU, and Ghost Pepper at 800,000–1,041,427 SHU. Certification of new cultivars keeps moving the record, so read the order as a snapshot of what this table currently lists.
How hot is a jalapeño compared with other everyday peppers?
A jalapeño measures 2,500–8,000 SHU — clearly warm, nowhere near extreme. For scale, a bell pepper sits at 0 SHU with no perceptible heat, and a habanero climbs to 100,000–350,000 SHU. Those three make useful anchors: once you know where they land, any other row in the table is easy to place.
Why is each pepper listed as a range instead of a single number?
Capsaicin content shifts with cultivar, growing conditions and ripeness — even two pods from the same plant can differ — so a jalapeño is published as 2,500–8,000 SHU rather than one figure. Drying, smoking or grinding concentrates the flesh and moves perceived heat again, which is why the table records the form each pepper is usually sold in alongside its origin region. Read the range as the band a typical pod falls into, not a guarantee for the one in your hand.
Which peppers does this table cover?
It covers 40 chilli varieties across the five heat bands, including peppers common in Taiwan, Japan, Korea and China, with each pepper's fresh and dried names kept in one row. Every row carries its Scoville range, how to recognise it, its common forms and local names, flavour notes and what to check before you buy, in all five site languages. It is a vocabulary and comparison reference for placing a pepper on the heat scale — not a growing guide, not a shopping catalogue, and not advice on food safety or on how much heat you can tolerate. For those, follow product labels, trusted recipes and food-safety guidance.
Data Sources
This tool's data is compiled from the authoritative sources below.
- NMSU - Measuring Chile Pepper Heat(opens in a new tab)
- NMSU Chile Pepper Institute - Heat(opens in a new tab)
- Guinness World Records - Pepper X(opens in a new tab)
- USDA APHIS ACIR - Capsicum annuum(opens in a new tab)
- USDA APHIS ACIR - Capsicum chinense(opens in a new tab)
- USDA APHIS ACIR - Capsicum baccatum(opens in a new tab)
- USDA APHIS ACIR - Capsicum frutescens(opens in a new tab)
- 農糧署 青辣椒辣不辣與紅辣椒辣度（元氣網轉述，2024-03-18）(opens in a new tab)
- Wikipedia - Cheongyang chili pepper(opens in a new tab)
- Wikipedia - Urfa biber(opens in a new tab)
- 海南大學學報 - 黃燈籠辣椒（Capsicum chinense）研究(opens in a new tab)
- マイナビ農業 - 万願寺とうがらし(opens in a new tab)
Data last maintained