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Scoville The method of testing a pepper’s pungency units invented by Wilbur Scoville in 1912. Mr. Scoville determined his test results by taking the extracts of many types of chili peppers and diluting them in a sugared water solution until none of the heat remained. The testing was accomplished by a panel of 5 “judges” who would taste these solutions and then tell Mr. Scoville when they no longer felt any heat. This testing was very subjective as your can imagine and results were not very consistent.

Scoville Rating Type of Pepper
15,000,000 – 16,000,000 Pure capsaicin (Unavailable through a natural grown plant and is only synthetically developed)
8,600,000 – 9,100,000 Various capsaicinoids (e.g. homocapsaicin, homodihydrocapsaicin, norhydrocapsaicin) (Unavailable through a natural grown plant and is only synthetically developed)
2,000,000 – 5,300,000 Standard U.S. Grade pepper stray, FN 303 irritant ammunition (Unavailable through a natural grown plant and is only synthetically developed)
855,000 – 1,050,000 Bhut Jolokia aka Naga Jolokia (Hottest naturally grown pepper)
350,000 – 580,000 Red Savina Habanero
100,000 – 350,000 Habanero chili, Scotch Bonnet Pepper, Datil Pepper, Rocoto, Jamaican Hot pepper, African Birdseye, Madame Jeanette
50,000 – 100,000 Thai Pepper, Malagueta Pepper, Chiltepin Pepper, Pequin Pepper
30,000 – 50,000 Cayenne Pepper, Aji Pepper, Tabasco Pepper, some Chipotle pepper
10,000 – 23,000 Serrano Pepper, some Chipotle peppers
2,500 – 8,000 Jalapeño Pepper, Guajillo pepper, New Mexican varieties of Anaheim pepper, Paprika (Hungarian wax pepper)
500 – 250 Anaheim pepper, Poblano pepper, Rocotillo Pepper
100 – 500 Pimento, Pepperoncini
0 No heat, Bell pepper