How to Read the Scoville Pepper Scale

The availability of different types of peppers opens up a wide world of cooking possibilities! But how do you know which ones to pick for your dishes? Some are extremely spicy and might overpower your recipe, while some are mild and might not have the kick of heat you are looking for. Understanding the Scoville scale helps you choose the right pepper and label extra-spicy menu items. It's also important to understand heat levels if you are bottling your own hot sauces or barbecue sauces.

Click below to see the Scoville hot pepper scale:

Pepper Scoville Chart

Hot Peppers on the Scoville Scale

How hot is your pepper? Check out our video to see where common peppers fall on the Scoville heat scale:

What Is the Scoville Scale?

The Scoville scale is a method of measuring the hotness or spiciness of peppers and pepper products like hot sauce. Scoville Heat Units, called SHU, represent the level of heat you can expect from eating a hot pepper. Peppers that fall low on the scale are less spicy, and peppers that rank high on the scale produce a stronger burning sensation on the mouth and skin.

Who Invented the Scoville Scale?

Various hot peppers viewed from the top on a wooden background.

The Scoville scale was invented by Wilbur Scoville in 1912. Surprisingly, Scoville wasn't a chef, he was a pharmacist. He created the famous heat scale to improve the capsaicin dosage in a pain-killing cream. Capsaicin is a heat-producing compound, but it also creates an analgesic or numbing effect on the skin. Scoville's test measured the amount of capsaicin in different peppers so he could find the perfect ratio for the medical cream.

What Is Capsaicin?

Capsaicin (pronounced cap-say-sin) is the chemical compound found in peppers that causes a burning sensation when it makes contact with skin, eyes, or mucous membranes. This spicy oil can even stick to your hands when you handle hot peppers without gloves.

What Makes Peppers Hot?

Spicy peppers are hot because they contain capsaicin. The white ribs inside the pepper are the main source of capsaicin, not the seeds, contrary to popular belief. But the seeds can become coated with capsaicin, so if you want to lower the heat level of a pepper, remove them along with the pith. Make sure to follow up any hot pepper prep with proper handwashing, because capsaicin oil remains on your hands and can be transferred to your eyes or face.

Do All Peppers Have Capsaicin?

No, not all peppers contain capsaicin. The bell pepper has no capsaicin, so it ranks at zero on the Scoville pepper scale.

What Does the Scoville Scale Measure?

The Scoville scale measures Scoville heat units, which represent the amount of sugar water it takes to completely dilute the spiciness of the pepper. Scoville's original test was called the Scoville Organoleptic Test, and it employed a panel of trained taste testers to confirm how much water was needed to neutralize the heat.

How To Measure Scoville

To measure Scoville units using the original Organoleptic Test, capsaicin oil is first extracted from a dried pepper. Samples of the extract are given to five taste testers, who then determine how many times the oil must be diluted to weaken the pungency. Each dilution is represented by a Scoville Heat Unit (SHU).

Today, the test used to measure capsaicin is called high-performance liquid chromatography (HPLC), and it eliminates the need for taste testers. This test is more accurate but it's expensive to perform.

List of Peppers by Heat

Carolina reaper peppers in wooden bowl.

New chile peppers are cultivated every year, but the hottest known pepper in the world is the Carolina Reaper. The bell pepper ranks at the bottom of the hotness scale with zero heat units. Check out everything in between on this list of common peppers and their Scoville heat units:

  • Carolina Reaper: 1,400,000 - 2,200,000 SHU
  • Trinidad Moruga Scorpion: 1,500,000 - 2,000,000 SHU
  • Ghost Pepper: 1,000,000 - 1,500,000 SHU
  • Red Savina Habanero Pepper: 500,000 - 750,000 SHU
  • Habanero Pepper: 350,000 - 500,000 SHU
  • Scotch Bonnet Pepper: 200,000 - 350,000 SHU
  • Birds Eye Chili: 50,000 - 100,000 SHU
  • Cayenne Pepper: 30,000 - 50,000 SHU
  • Serrano Pepper: 10,000 - 23,000 SHU
  • Jalapeno Pepper: 2,500 - 8,000 SHUs
  • Poblano Pepper: 1,000 - 1,500 SHU
  • Anaheim Pepper: 500 - 2,500 SHU
  • Pepperoncini Pepper: 100 - 500 SHU
  • Bell Pepper: 0 SHU

How Many Scoville Units Are in a Jalapeno?

Green jalapeno pepper on a wooden plate.

On the Scoville pepper scale, jalapenos range from 2,500 to 8,000 SHU. They're considered spicy but not too hot for most people. Since many are familiar with the heat level of jalapenos, it makes them useful when comparing the spiciness of other peppers and chiles.

If you want to add some spice to a dish by trying out a new pepper, check out some of these alternatives to the jalapeno:

Pequin Pepper Scoville

Pequin peppers are spicy peppers that range from 30,000 to 60,000 SHU on the Scoville heat scale. This makes them about 4-6 times spicier than a jalapeno.

Arbol Chile Scoville

The Arbol chile ranges from 15,000 to 30,000 SHU on the Scoville heat unit scale. This spicy chile is about 2-3 times hotter than a jalapeno.

Fresno Peppers Scoville

Fresno peppers range from 2,500 to 10,000 SHU on the Scoville heat scale. They are slightly hotter than jalapenos.

Chipotle Pepper Scoville

Chipotle peppers range from 2,500 to 8,000 on the Scoville scale, making them just as hot as jalapenos. That shouldn't be surprising because chipotles are jalapenos that have been dried and smoked.

Cherry Pepper Scoville

Cherry peppers, or cherry bomb peppers, range from 2,500 to 5,000 SHU on the Scoville pepper scale. Their hotness level is similar to a jalapeno.

Ancho Chile Scoville

Ancho chiles range from 1,000 to 2,000 SHU on the Scoville scale, making them milder than a jalapeno pepper.

Peppadew Peppers Scoville

Peppadew peppers are mild peppers that range from 500 to 1,500 SHU on the Scoville scale. They are milder than jalapeno peppers and about the same as a poblano pepper.

Cubanelle Peppers Scoville

Cubanelle peppers range from 100 to 1,000 SHU on the Scoville heat scale. They are milder than a jalapeno.

Shishito Peppers Scoville

Shishito peppers range from 50 to 200 SHU on the Scoville heat scale, making them much milder than a jalapeno. The unique thing about shishitos is that occasionally one pepper in the bunch will be spicier than the others.

The Scoville scale remains the most popular method of measuring spiciness. It provides a good frame of reference when comparing hot foods like peppers or hot sauce. You can also use the Scoville scale to identify the spiciest foods on your menu for heat-loving customers.

Posted in: Menu Tips|By Michale LeRoy
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Taco sauce is a smooth, tomato-based sauce with a concentrated flavor that comes from garlic powder, cumin, chili powder, and sometimes even sugar. Salsa can be smooth or chunky, but it gets most of its flavor from fresh produce and herbs like cilantro. What Is a Molcajete? A molcajete bowl is a Mexican tool used to mash ingredients for dishes like salsa or guacamole. Just like a mortar and pestle, the molcajete consists of a large bowl and a grinder tool called the tejolote. The original molcajete bowls were made from volcanic stone, but it's common to find them made in materials like granite or marble. There are also lightweight, plastic molcajete bowls that can be used for serving salsa in restaurants. History of Salsa Food You can’t talk about authentic Mexican salsas without first honoring their history. The origin of salsa made from chopped tomatoes goes back to a time when Central America was home to the Aztecs, Incas, and Mayans. It was likely all these cultures ate salsa in some form, but the Aztec diet was documented in more detail, so they are often credited with inventing it. A Franciscan missionary working in Central America recorded information about Aztec foods, including a sauce made from tomatoes, chiles, and squash seeds. This combination of ingredients didn’t go by one specific name until a Spanish priest dubbed it “salsa” in the 1500s. The Aztec tradition was passed down to subsequent cultures living in Central America and Mexico. Like many traditional Hispanic foods, salsa has come to be loved throughout all of North America. Now that you know more about the types of authentic salsa, you can skip the jarred stuff and prepare your own. Salsa is easy to make and adds a burst of flavor to your other menu items.

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    Many foodies enjoy a bit of heat in a dish, which brings out flavors and awakens the senses. But what happens if you prepare a meal and find that it’s too spicy? How do you make something less spicy? If your hot sauce ended up with more kick than expected or you were too heavy-handed with the chili peppers in your chili, try the tips below to cool things down before serving your customers. How to Make Something Less Spicy It can happen to even the best chef. A dish can end up with more heat than desired, leading to an uncomfortable experience for the customer. We’ve collected the top tips to tone down spicy food when you need it. Use the following video to learn five different ways to make food less spicy: <iframe width="560" height="315" src="https://www.youtube.com/embed/RbHZsFj1Eow?rel=0" frameborder="0" allowfullscreen=""></iframe> 1. Add Dairy to Spicy Food One way to get rid of spicy heat is to cool it down with dairy. The reason why your dish may be spicy is because of the capsaicin in the pepper. Capsaicin is the chemical compound that causes the burning sensation associated with peppers. The stronger the capsaicin, the higher a pepper would rank on the Scoville scale. Dairy products neutralize some of the capsaicin chemical reaction, cooling down foods that may be overly spicy. If your dish is too hot, try adding some of the following dairy products: Milk Sour Cream Plain Yogurt Greek Yogurt Creme Fraiche Shredded Cheese (best suited for tomato-based recipes) Use full-fat dairy for the best results. If you need non-dairy milk alternatives to cool down your spicy dish, use some of the options below: Coconut Milk Oat Milk Almond Milk It is important to note that some non-dairy alternatives may have a distinct flavor that may alter the taste of your spicy dish. Coconut milk is the preferred dairy alternative because it complements many Asian dishes while adding a creaminess. 2. Bulk up the Recipe to Dilute the Spice Similar to how you would fix oversalted foods, you can try to tone down the spiciness of a dish by adding more of your base ingredients. Counteract the heat by increasing the ratio of the other unseasoned items in your recipe, such as protein, starches, vegetables, or broth. Protein can help thin out the spicy ingredients as long as they haven’t been preseasoned with the same heat-building ingredients. Starches like potatoes, rice, pasta, and bread work to soak up and diffuse spiciness without adding distinct flavors that may alter the recipe. Vegetables with a high water content can help dilute some of the heat in your dish. Try adding options like corn, carrots, squash, avocados, peas, and beans to dial back the spice. Broth is also a good option if your dish is liquid based. Adding more broth or stock to your recipe can level out the spiciness ratio and make the dish more manageable for customers to enjoy. 3. Sweeten Out the Spice For some recipes, a touch of honey can help neutralize the intensity of spiciness. Sugar works to counteract the heat caused by capsaicin in peppers so adding a touch of honey or sugar can tone down a spicy dish. The downside is that the sweetness may alter the flavor of your dish so it is best to add a little at a time and taste test it to make sure you maintain a balance between savory and sweet. Sweet ketchup or tomato sauce mixed with a bit of sugar can be a good way to add sweetness with acidity to control the spice levels in tomato-based dishes. 4. Neutralize Spice with Acidity The reason why most Thai dishes are served with a lemon or lime wedge is because acidity is a great tool to make food less spicy. Acid counteracts the burning caused by chili peppers while adding a tanginess to your dish. Try adding a splash of these acidic ingredients to cool down the spiciness in your dishes: Lemon Juice Lime Juice Vinegar Ketchup Tomato Sauce 5. Use Nut Butter to Reduce the Heat Depending on the dish, a touch of nut butter can be great to reduce the heat of spiciness. Many Asian dishes, like pad Thai or stir-fries, pair well with nutty flavors. Nut butters can also give your spicy dish a delightfully creamy texture as the fats in them neutralize the burn. This trick works well if you want to cool down chili or stew that has been overly spiced. Be sure to notify your guests and customers if nut butters are present in your dish to protect patrons with nut allergies. Here are some of the most common nut butters you can use to get rid of spicy heat: Peanut Butter Almond Butter Cashew Butter Tahini If you want to avoid nuts due to an allergy, you can try serving your dish with avocados or guacamole. The fats in avocados work in the same way as the fat in nuts to help soothe the intensity of spicy food. How to Keep Food from Getting Too Spicy Avoid the mishap of overly spicy dishes by taking some precautionary measures during the cooking process. The key to a well-balanced dish is to add your heat-building ingredients bit by bit and taste-test it regularly. Fresh peppers can be spicer than more mature peppers, so add them in a few at a time. It is always easier to add more heat than it is to take spicy out of food. As food cooks, the liquid in it evaporates and any spiciness becomes more concentrated. Taste-testing your dish early and often will help you from over-seasoning it too soon. Once the dish is close to complete, you can add a bit more heat for the perfect finishing touch if you feel it needs a little more kick. Fixing Spicy Food FAQs Learn the answers to some of the most common questions when it comes to making something less spicy: How to Fix Chili That Is Too Spicy What should you do if you made your chili too spicy? You can start by diluting the recipe with more of the main ingredients, like ground beef or chicken, beans, corn, and tomatoes. Tomato sauce and tomato chunks work as a multi-purpose remedy because the acid in the tomatoes works to actively neutralize some of the spicy sting. You can also add a dollop of sour cream or a good helping of grated cheese to cool down the intensity of the heat. A pinch of sugar or a touch of honey may also be just what your chili dish needs to take the bite out of the heat. How to Fix Soup That Is Too Spicy If your batch of soup is too spicy for your guests, try adding more broth or cream, depending on the base of the soup, to dilute the heat. A squirt of lemon or lime juice may also be a solution, as the acidity can help reduce the spiciness. When in doubt, increase the recipe without the heat-bringing the ingredients to achieve a more balanced dish. What Affects a Food’s Spiciness? There are a few factors that can make food spicier than expected. Capsaicin is most prevalent in the seeds and ribs of a pepper. To control the intensity of your dish, so you’ll want to remove all of the seeds and as much of the white ribbing as possible. Just be sure to wash your hands thoroughly after handling peppers to avoid jalapeno hands. Fresher peppers have a higher level of capsaicin than more mature peppers, so they will be spicier when first picked. As food sits, the capsaicin is slightly absorbed by the other ingredients, diluting its intensity over time. If you’re able, prepare a fresh and less spicy batch of your recipe and store the spicy batch in cold storage to serve the following day. The heat in the dish should be more manageable at that time, but you’ll still want to taste-test it before serving. Never subject your customers to a mouth-scalding dish again with the help of these cool-down techniques. Whether your serving your spicy dishes with a lemon wedge or a glass of milk, your patrons will appreciate some heat-neutralizing options next time they order your signature multi-pepper meals.

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