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Chile Heat Chart

  Chile Pepper Heat Scoville ScaleWondering how to rate the heat level of various types of chile peppers? Peppers are rated based on Scoville Units, a method developed by Wilbur Scoville in 1912. The original method used human tasters to evaluate how many parts of sugar water it takes to neutralize the heat. Nowadays human tasters are spared and a new process called HPLC, or High Performance Liquid Chromotography measures the amount of capsaicinoids (capsaicin) in parts per million. Capsaicin is the compound that gives chiles their heat. The chart below rates chile peppers, with 0 being mildest and 10 highest heat. Scoville Chile Heat ChartVarietyRatingHeat LevelSweet Bells; Sweet Banana; and Pimento0Negligible Scoville UnitsMexi-Bells; Cherry; New Mexica; New Mexico; Anaheim; Big Jim1100-1,000 Scoville UnitsAncho; Pasilla; Espanola; Anaheim21,000 - 1,500 Scoville UnitsSandia; Cascabel31,500 - 2,500 Scoville UnitsJalapeno; Mirasol; Chipotle; Poblano42,500 - 5,000 Scoville UnitsYellow Wax; Serrano55,000 - 15,000 Scoville UnitsChile De Arbol615,000 - 30,000 Scoville UnitsAji; Cayenne; Tabasco; Piquin730,000 - 50,000 Scoville UnitsSantaka; Chiltecpin; Thai850,000 - 100,000 Scoville UnitsHabanero; Scotch Bonnet9100,000 - 350,000 Scoville UnitsRed Savina Habanero; Indian Tezpur10350-855,000 Scoville Units

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Chile Heat Chart