The Scoville Scale
The Scoville scale is a measurement of the pungency (spiciness or heat) of chili peppers, as recorded in Scoville Heat Units (SHU). Named after its creator, Wilbur Scoville, this scale helps you navigate the world of heat without getting burned—unless you want to!
Perfect for everyday flavor. The classic Bell Pepper sits at zero, while the slightly zesty Banana Pepper or mild Pimento adds just a hint of warmth.
The 'entry-level' for chili lovers. This is the domain of the Jalapeño and the smoky Chipotle. Expect a noticeable tingle that complements rather than overpowers.
Now we're talking. The Serrano and Cayenne peppers live here. These peppers provide a sharp, clear heat that lingers on the palate.
Approach with caution. The Thai Bird's Eye pepper and the Malagueta offer a significant kick that will make most people break a sweat.
Serious heat for the brave. The legendary Habanero and Scotch Bonnet peppers are found here, often accompanied by fruity or floral notes underneath the fire.
The danger zone. From the Ghost Pepper (Bhut Jolokia) to the record-breaking Carolina Reaper, these peppers contain massive amounts of capsaicin and should be handled with extreme care.
Handle with Care
When dealing with superhot peppers and sauces, remember that capsaicin is an oil. Always wear gloves, avoid touching your eyes, and keep some milk or bread handy to tame the fire!