The Scoville Scale: 130+ Peppers Ranked by Heat

The Scoville scale measures a pepper's heat in Scoville Heat Units (SHU), from 0 for a sweet bell pepper to over 2.6 million for Pepper X, the current world's hottest. This chart ranks 138 peppers from mildest to hottest — including the 26 non-GMO heirloom varieties we sell, with their heat, days to maturity, and how to grow each from seed.

Sweet · 0 SHU Mild · 1–1,000 Medium · 1,000–10,000 Hot · 10,000–100,000 Very Hot · 100,000–1,000,000 Super-Hot · 1,000,000+

Pepper	Scoville (SHU)	Days to maturity	Get the seeds
Sweet 0 SHU
California Wonder Bell Thick-walled, crisp, no-heat; stuffed or roasted.	0	65-85 days	Seeds · Grow guide
Carmen Sweet Italian bull's-horn; roasting + frying.	0	60-80 days	—
Golden California Wonder Bell Extra-sweet, crisp yellow; salads and stir-fries.	0	70-75 days	Seeds · Grow guide
Habanada Heatless, tropical aroma; fresh + snacking.	0	70-100 days	—
Lilac Bell Mild, crisp lavender sweet; salads and sauteing.	0	70-85 days	Seeds · Grow guide
Lunchbox (Mini Sweet Pepper) Crisp, candy-like; raw snacking + garnish.	0	70-80 days	—
Orange Horizon Bell Fruity, mild and sweet; fresh, roasted, on trays.	0	65-85 days	Seeds · Grow guide
Purple Beauty Bell Crunchy, mild and sweet; raw in salads or on trays.	0	70-85 days	Seeds · Grow guide
Sheepnose Pimento Sweet, meaty heirloom; canning + stuffing.	0	75-90 days	—
Sweet Red Cherry Round, tangy; stuffed, pickled, in antipasto.	0	75-80 days	Seeds · Grow guide
Topepo (Tomato Pepper) Round, thick-walled, sweet; stuffed or pickled.	0	75-90 days	—
Mild 1–1,000 SHU
Escamillo Golden, sweet, mild; great fire-roasted.	0–100	65-80 days	—
Gypsy Pepper Mild, sweet; fried, roasted, or eaten fresh.	0–100	60-80 days	—
Jimmy Nardello Candy-sweet fried; thin-walled, no heat.	0–100	80-90 days	—
Melrose Pepper Tender, sweet; classic Italian frying variety.	0–100	65-80 days	—
Quadrato d'Asti Giallo Blocky golden bell; sweet, thick-walled.	0–100	75-90 days	—
Ramiro Long, pointed; sugary for roasting + snacking.	0–100	75-90 days	—
Tangerine Dream Bright, fruity, nearly heatless; fresh snacking.	0–100	68-75 days	—
Shishito Mild, blistered on the grill; roulette snack.	50–200	60-75 days	—
Aji Dulce Fruity, heatless; base for Caribbean sofrito.	0–500	80-100 days	—
Corbaci Long, twisted; sweet, mild Turkish frying pepper.	0–500	70-80 days	—
Corno di Toro Long horn shape; sweet for frying + roasting.	0–500	70-80 days	—
Giant Marconi Big, sweet, smoky; grilled or roasted.	0–500	70-80 days	—
Sweet Hungarian Wax (Banana) Tangy with gentle bite; pickled or on sandwiches.	0–500	70-80 days	Seeds · Grow guide
Trinidad Perfume Fruity, aromatic, heatless; Caribbean seasoning.	0–500	80-90 days	—
Pepperoncini Tangy, mild-sweet Greek; pickled whole for salads.	100–500	70-75 days	Seeds · Grow guide
Pimento Sweet, aromatic, mild; stuffs olives, roasts well.	100–500	70-90 days	Seeds · Grow guide
Santa Fe Grande Sweet, fruity guero; raw, pickled, or in salsa.	500–700	75-80 days	Seeds · Grow guide
Cubanelle Sweet-mild Italian fryer; saute or stuff.	100–1,000	65-80 days	Seeds · Grow guide
Biquinho Tiny beak-shaped; fruity, mild for pickling.	500–1,000	80-95 days	—
Mad Hatter Sweet, citrusy, wavy; snacking and salads.	500–1,000	85-105 days	—
Piquillo Sweet, mild; roasted whole, jarred, or stuffed.	500–1,000	75-90 days	—
Ñora Sweet, mild; dried for paella and romesco.	500–1,000	70-85 days	—
Medium 1,000–10,000 SHU
Peppadew (Sweet Piquanté) Tangy, mild; pickled whole for snacking.	500–1,177	70-90 days	—
Ají Panca Berry-smoky, mild; dried for Peruvian stews.	1,000–1,500	90-120 days	—
Ancho (dried Poblano) Sweet, raisin-like; backbone of Mexican mole.	1,000–2,000	75-85 days	—
Guindilla (Piparra) Slender, mild; pickled green for Basque tapas.	1,000–2,000	70-85 days	—
Kashmiri Chili Deep-red, mild; color for curries and tandoori.	1,000–2,000	75-90 days	—
Poblano Rich, earthy, mild; roast and stuff; dries to ancho.	1,000–2,000	65-90 days	Seeds · Grow guide
Anaheim Mild, grassy-sweet chile; roast, stuff, or salsa.	500–2,500	75-90 days	Seeds · Grow guide
Padron Blistered tapas classic; one in ten bites hot.	500–2,500	60-75 days	—
Pasilla Bajio Mild, raisiny chilaca; dried for moles + salsas.	1,000–2,500	75-100 days	Seeds · Grow guide
Big Jim Meaty, mildly hot Hatch chile; roast and stuff.	500–3,000	75-100 days	Seeds · Grow guide
Cascabel Nutty, smoky; dried, ground for salsas.	1,000–3,000	80-100 days	—
Joe E. Parker Mild, earthy warmth; roast, can, or green-chile sauce.	1,500–3,000	75-95 days	Seeds · Grow guide
Mulato Chocolatey, mild; dried poblano, base for mole.	2,500–3,000	80-100 days	—
TAM Jalapeño Mild, crisp; fresh for salsa, nachos, poppers.	1,000–3,500	65-75 days	—
Piment d'Espelette Fruity, mildly smoky; ground seasoning powder.	1,000–4,000	80-90 days	—
Caloro Sweet-hot golden chile; pickle or salsa it.	1,000–5,000	70-85 days	Seeds · Grow guide
Guajillo Tangy, berry-toned; salsas, adobos, and mole.	2,500–5,000	75-85 days	—
Hot Red Cherry Round, sweet-then-spicy pods; pickle or stuff.	2,500–5,000	75-80 days	Seeds · Grow guide
Mirasol Fruity, berry-like; dried it becomes guajillo.	2,500–5,000	70-85 days	—
Jaloro Golden, medium heat; salsas and pickling.	4,000–5,000	65-75 days	—
Cascabella Waxy, tangy medium heat; pickled for tapas jars.	1,500–6,000	65-80 days	—
Chimayó Sweet-smoky heirloom; roasted New Mexico chile.	4,000–6,000	75-85 days	—
Sandia Hot New Mexico green chile; roast or grind to powder.	5,000–7,000	75-90 days	—
Hatch Chile Meaty, roasted green flavor; New Mexico staple.	1,000–8,000	75-90 days	—
Chipotle (smoked jalapeño) Deep, earthy campfire heat; base of Mexican adobo.	2,500–8,000	75-90 days	—
Jalapeño Bright, grassy, medium heat; poppers + salsa.	2,500–8,000	70-90 days	Seeds · Grow guide
Puya Fruity, sharp heat; Mexican salsas and sauces.	5,000–8,000	70-85 days	—
Aleppo (Halaby) Fruity, mild, raisin-like; Middle Eastern flakes.	2,500–10,000	80-90 days	—
Fresno Smoky, fruity; roast or blend into hot sauce.	2,500–10,000	70-90 days	Seeds · Grow guide
Hot 10,000–100,000 SHU
Hungarian Hot Wax Sweet-spicy frying chile; pickle, fry, or stuff.	1,000–15,000	55-70 days	Seeds · Grow guide
Costeño Rojo Bright, tangy dried red; coastal Oaxaca salsas.	5,000–15,000	70-85 days	—
Byadgi Deep-red, low heat; colors Indian curry + masala.	8,000–15,000	75-90 days	—
Cheongyang Sharp Korean heat; kimchi, stews, daily cooking.	10,000–23,000	70-85 days	—
Peter Pepper Novelty heirloom, cayenne heat; fresh or dried.	10,000–23,000	85-100 days	—
Sport Pepper Tangy pickled bite; the Chicago hot dog classic.	10,000–23,000	80-100 days	—
Serrano Crisp, bright, fiery; staple for pico + salsa.	10,000–25,000	75-90 days	Seeds · Grow guide
Fish Pepper Striped heirloom; crab-house seafood, hot sauce.	5,000–30,000	75-85 days	—
Bolivian Rainbow Multicolor Andean pods; serrano heat, edible.	10,000–30,000	80-100 days	—
Chile de Arbol Searing, bright heat; table salsas + oils.	15,000–30,000	85-95 days	—
Japones Clean, dried heat; salsas and Asian stir-fries.	15,000–30,000	75-85 days	—
Lemon Drop (Aji Limón) Bright citrus zing; Peruvian salsas and sauces.	15,000–30,000	80-100 days	—
Aji Pineapple Tropical, fruity heat; Peruvian salsas and dips.	20,000–30,000	90-100 days	—
Guntur Sannam Pungent Indian chile; curries, powders, pickles.	25,000–40,000	90-120 days	—
Fire Cracker Fruity, citrusy, blazing; edible ornamental pods.	30,000–40,000	80-90 days	Seeds · Grow guide
Goat Horn Curved cayenne type; stir-fries and drying.	20,000–50,000	75-85 days	—
Aji Amarillo Fruity yellow-orange; heart of Peruvian food.	30,000–50,000	90-120 days	—
Aji Charapita Tiny wild Peruvian; fruity heat, gourmet salsa.	30,000–50,000	90-120 days	—
Cayenne Sharp, pungent; dried into powder + hot sauce.	30,000–50,000	70-80 days	Seeds · Grow guide
Chinese 5-Color Ornamental rainbow pods; edible, very hot.	30,000–50,000	80-90 days	—
Facing Heaven Upward Sichuan pods; chili oil, mapo tofu.	30,000–50,000	90-120 days	—
NuMex Twilight Ornamental piquin pods; purple-to-red, hot.	30,000–50,000	75-90 days	—
Tabasco Sharp, vinegary; classic Louisiana hot sauce.	30,000–50,000	80-100 days	—
Santaka Sharp, clean heat; dried for flakes and oil.	40,000–50,000	70-80 days	—
Pequin Tiny wild Mexican; smoky-citrus hot sauce.	30,000–60,000	90-120 days	—
Tien Tsin Dried Chinese chile; Kung Pao, Sichuan, Hunan.	50,000–75,000	70-85 days	—
Rocoto (Manzano) Apple-shaped, black seeds; stuffed, salsas.	30,000–100,000	120-180 days	—
Chiltepin (Tepin) Wild, smoky, fiery; crushed for salsa + table spice	50,000–100,000	90-120 days	—
Small Red Chili Slim Thai-type; searing heat for curries + flakes.	50,000–100,000	75-95 days	Seeds · Grow guide
Thai (Bird's Eye) Fiery, pungent; curries, stir-fries, som tam.	50,000–100,000	70-90 days	—
Malagueta Small fiery Brazilian; Bahian dishes, hot sauce.	60,000–100,000	90-120 days	—
Charleston Hot Sharp, pungent; dried for powder + fiery sauces	70,000–100,000	70-80 days	—
Very Hot 100,000–1,000,000 SHU
Carolina Cayenne Blistering, sharp; dried into powder + hot sauce	100,000–125,000	70-75 days	—
Piri Piri (African Bird's Eye) Fiery, citrusy; Portuguese-style hot sauce	50,000–175,000	90-110 days	—
Jamaican Hot Chocolate Brown, smoky-fruity; jerk marinades + sauces	125,000–275,000	90-100 days	—
Datil Sweet-fruity, tangy; Florida hot sauces + relish	100,000–300,000	90-100 days	—
Trinidad Congo Smoky-fruity, fierce; Caribbean hot sauces	150,000–300,000	90-100 days	—
Mustard Habanero Tangy, fruity-berry; bright salsas + hot sauce	100,000–325,000	85-95 days	—
Devil's Tongue Fruity, searing heat; salsas + fermented sauce	125,000–325,000	90-110 days	—
Madame Jeanette Mango-pineapple heat; Surinamese stews + sauces	125,000–325,000	90-100 days	—
Goat Pepper (Bahamian Goat) Tropical, fruity heat; island-style hot sauces	100,000–350,000	90-120 days	—
Habanero Fruity, floral, blistering; Caribbean hot sauce.	100,000–350,000	90-100 days	Seeds · Grow guide
Peruvian White Habanero Creamy, fruity-citrus; rare salsas + hot sauce	100,000–350,000	90-100 days	—
Scotch Bonnet Fruity, fiery; jerk seasoning + island sauces.	100,000–350,000	90-120 days	—
Wiri Wiri Smoky-fruity berry pods; pepperpot + curries.	100,000–350,000	90-100 days	—
Peach Habanero Sweet, fruity; mellow salsas + fruit hot sauce	150,000–350,000	90-100 days	—
Golden Habanero (Big Sun) Bright, fruity heat; tropical salsas + sauces	200,000–350,000	90-100 days	—
Fatalii Searing citrus zing; bright hot sauces + salsa.	125,000–400,000	90-100 days	—
Bonda Ma Jacques Citrusy yellow chinense; hot sauce + island stews.	200,000–400,000	90-120 days	—
Caribbean Red Habanero Blistering citrus-smoke; hot sauce workhorse.	300,000–445,000	95-110 days	—
Adjuma Juicy Surinamese blaze; marinades + hot sauce.	100,000–500,000	90-100 days	—
Roatan Pumpkin Habanero Fruity tropical fire; salsas + island sauces.	100,000–500,000	90-100 days	—
Red Savina Habanero Searing, fruity classic; sauces + fiery powder.	350,000–577,000	90-100 days	—
Chocolate Habanero (Congo Black) Smoky cocoa-rich; jerk marinades + hot sauce.	425,000–577,000	100-120 days	—
7 Pot Bubblegum Fruity searing burn; extreme sauces + salsa.	850,000–1,000,000	90-110 days	—
Super-Hot 1,000,000+ SHU
Ghost Pepper (Bhut Jolokia) Searing, smoky-sweet; extreme hot sauces.	855,000–1,041,427	100-120 days	—
Jay's Peach Ghost Scorpion Bright fruity-floral inferno; sauces + puree.	800,000–1,100,000	100-120 days	—
7 Pot Jonah Big fruity firestorm; hot sauces + fiery stews.	800,000–1,200,000	90-120 days	—
Trinidad 7 Pot Blazing fruity heat; island stews + hot sauce.	1,000,000–1,200,000	90-120 days	—
Infinity Chili Scorching fruity burn; sauces + extreme salsa.	1,067,286–1,250,000	100-120 days	—
7 Pot Barrackpore Juicy habanero-like blaze; sauce + marinade.	1,000,000–1,300,000	90-120 days	—
7 Pot Brain Strain Fruity, searing super-hot; fiery hot sauce + extracts.	1,000,000–1,350,000	90-120 days	—
Naga Viper Fruity, blistering heat; bold hot sauce base.	900,000–1,382,118	90-120 days	—
Borg 9 Fruity super-hot; punchy hot sauce + salsa heat.	1,000,000–1,400,000	90-120 days	—
Trinidad Scorpion Butch T Fruity, floral, searing; hot sauce + extracts.	1,200,000–1,463,700	90-120 days	—
Naga Morich Fruity, aromatic; curries, chutney, pickles.	1,000,000–1,500,000	90-120 days	—
Dorset Naga Aromatic, fruity; fiery curries + hot sauces.	1,000,000–1,598,227	90-120 days	—
7 Pot Douglah Smoky, earthy, nutty brown super-hot; rich sauce.	923,889–1,853,986	95-120 days	—
7 Pot Primo Fruity, blistering; long-tailed hot sauce chili.	1,200,000–1,900,000	90-120 days	—
Trinidad Moruga Scorpion Blistering, fruity; super-hot sauce heat.	1,200,000–2,000,000	90-120 days	—
Chocolate Bhutlah Sweet, earthy cocoa super-hot; sauces + extracts.	1,500,000–2,000,000	100-120 days	—
Carolina Reaper Brutal heat, fruity finish; extreme sauces.	1,400,000–2,200,000	90-120 days	—
Komodo Dragon Fruity start, slow-building brutal delayed burn.	1,400,000–2,200,000	90-120 days	—
Dragon's Breath Ferocious heat; extract chili bred for medicine.	2,480,000	90-120 days	—
Pepper X Record heat, fruity edge; extreme extracts.	2,693,000	90-120 days	—
Apollo Pepper Citrusy, brutal heat; Last Dab hot sauce star.	2,500,000–3,000,000	90-105 days	—

Every heirloom pepper in this chart is non-GMO, germination-tested, and ships with a free growing guide.

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What Is the Scoville Scale?

The Scoville scale ranks the pungency, or heat, of chili peppers in Scoville Heat Units (SHU). It was created in 1912 by American pharmacist Wilbur Scoville while he worked at the Parke-Davis pharmaceutical company. Because no instrument could measure capsaicin chemically at the time, Scoville relied on the only tool that could detect the burn: the human tongue. In his Scoville Organoleptic Test, an alcohol extract of a pepper was diluted in sugar water until a trained panel of tasters could no longer sense any heat. The dilution factor became the pepper's rating, so an extract that had to be diluted 1,000 times scored 1,000 SHU. The scale still carries his name.

How Is Pepper Heat Measured Today?

Modern labs no longer rely on human tasters. Since the 1980s, scientists have used high-performance liquid chromatography (HPLC) to measure a pepper's capsaicinoid content directly, removing the subjectivity of Scoville's original panel. HPLC reports the concentration of capsaicin and related capsaicinoids in parts per million (ppm), which is then multiplied by a factor of about 16 to convert the reading into Scoville Heat Units. One SHU still reflects Scoville's original idea of dilution: roughly the number of times a pepper's extract must be diluted before its heat disappears. For reference:

Bell pepper — 0 SHU
Jalapeño — about 3,000 to 8,000 SHU
Habanero — roughly 100,000 to 350,000 SHU

What Is Capsaicin?

Capsaicin is the naturally occurring compound that makes chili peppers feel hot. It creates that sensation by binding to TRPV1 receptors on the tongue and skin, the same receptors that respond to genuine high temperature, which is why the brain registers a burn even though no tissue is actually harmed. Contrary to popular belief, most of a pepper's capsaicin is not in the seeds. It is produced in glands on the placenta, the white pithy ribs that hold the seeds inside the fruit. Capsaicin is fat-soluble rather than water-soluble. Beyond cooking, it is used in topical pain-relief creams and pepper spray, and researchers have studied its effects on metabolism and circulation.

What Is the Hottest Pepper in the World?

As of October 2023, the world's hottest pepper is Pepper X, which Guinness World Records certified at an average of 2,693,000 Scoville Heat Units. Pepper X was bred over roughly a decade by Ed Currie of the Puckerbutt Pepper Company in South Carolina, and its heat was verified through testing at Winthrop University. It dethroned the Carolina Reaper, also developed by Currie, which had held the Guinness record since 2013. Because the impact of the Scoville scale is effectively logarithmic, Pepper X is roughly three times as intense as the Reaper.

Pepper X — ~2,693,000 SHU average (Guinness World Records, Oct. 2023)
Carolina Reaper — ~1,569,300 SHU average (record holder 2013 to 2023)
Jalapeño — 3,000 to 8,000 SHU, for comparison

How to Tame the Heat

Reaching for water after a fiery bite rarely helps. Because capsaicin is fat-soluble and does not dissolve in water, a gulp of water mostly spreads the compound around your mouth. Dairy works far better: research from Penn State University found that casein, a protein abundant in milk, binds to capsaicin and helps carry it away from the pain receptors, while milk fat dissolves it. To cool the burn or a dish:

Sip full-fat milk, or eat yogurt or sour cream, rather than water
Balance a dish with fat, sugar, or acidity such as lime
Before cooking, slice peppers open and scrape out the seeds and, more importantly, the white inner ribs, where most of the capsaicin is concentrated

Frequently asked questions

How many Scoville units is a jalapeño?

A jalapeño typically rates 2,500 to 8,000 Scoville Heat Units (SHU), placing it in the mild-to-medium range. Heat varies by ripeness and growing stress, with sun-stressed, red-ripe pods landing at the higher end.

What is the hottest pepper in the world?

Pepper X holds the current Guinness World Record, certified in 2023 at an average of about 2.69 million SHU. It was bred by Ed Currie and unseated the Carolina Reaper, which averages around 1.64 million SHU.

How is Scoville heat measured?

Wilbur Scoville's original 1912 method (the Scoville Organoleptic Test) diluted pepper extract in sugar water until a panel of tasters could no longer detect heat, and the dilution factor became the SHU rating. Labs today use High-Performance Liquid Chromatography (HPLC) to measure capsaicinoid concentration directly and convert it to SHU.

Is a habanero hotter than a jalapeño?

Yes, dramatically. A habanero runs roughly 100,000 to 350,000 SHU versus a jalapeño's 2,500 to 8,000 SHU, making it about 12 to 100 times hotter.

What pepper is 1 million Scoville?

That's the ghost pepper (Bhut Jolokia), which measures around 855,000 to 1,041,000 SHU. In 2007 it became the first chili scientifically confirmed to break 1 million Scoville units.

How do I make a pepper less spicy?

Cut out the white inner membrane (the pith), which holds most of the capsaicin, along with the attached seeds. Cooking, and serving the dish with dairy like yogurt or sour cream, also tames the perceived heat since capsaicin dissolves in fat, not water.

Are bell peppers on the Scoville scale?

Yes, bell peppers sit at the very bottom with 0 SHU. They carry a recessive gene that blocks capsaicin production, so they have all the pepper flavor with none of the heat.

Which peppers can I grow at home?

Jalapeño, serrano, cayenne, poblano, Thai, habanero, and sweet bell peppers all grow well from seed in a home garden or container with full sun and warm soil. Heirloom, non-GMO varieties are easy to start indoors 6 to 8 weeks before your last frost and transplant once nights stay above 55 F.

Does drying a pepper change its heat?

Drying does not create or destroy capsaicin, so a pepper's SHU rating (measured on dry weight) stays essentially the same. But because drying removes water, dried peppers taste hotter gram-for-gram, as the same capsaicin is concentrated into less mass.

What's hotter, cayenne or serrano?

Cayenne is hotter. Cayenne rates about 30,000 to 50,000 SHU, while serrano falls around 10,000 to 25,000 SHU, so cayenne is roughly two to three times spicier.

Scoville values are typical ranges compiled from PepperScale, Chili Pepper Madness, university-extension and Guinness World Records data; individual pods vary with growing conditions and ripeness.