The heat of different chillies is measured using the Scoville scale, which marks the degree of dilution of the chilli sample in a sugar solution. A rating of 100,000 means the extract had to be diluted 100,000 with the sugar solution for its heat to be undetectable.
| Chilli Variety | Scoville Rating |
| Naga Jolokia | 855,000-1,041,427 |
| Dorset Naga | 876,000-970,000 |
| Red Savina Habanero, Chocolate Habanero | 350,000-577,000 |
| Habanero, Scotch Bonnet, Rocoto | 100,000-350,000 |
| Scotch Bonnet | 100,000-350,000 |
| Jamaican Hot | 100,000-200,000 |
| Thai, Malagueta, Tepin (Chiltepin) | 50,000-100,000 |
| Cayenne, Aji, Tabasco, Numex Twiliight | 30,000-50,000 |
| Serrano | 10,000-23,000 |
| Tabasco Sauce (Habanero) | 7,000-8,000 |
| Wax | 5,000-10,000 |
| Jalapeno | 2,500-5,000 |
| Tabasco Sauce (Tabasco Pepper) | 2,500-5,000 |
| Rocotillo | 1,500-2,500 |
| Poblano | 1,000-1,500 |
| Tabasco Sauce (Green Pepper) | 600-800 |
| Anaheim | 500-1000 |
| Pimento, Pepperoncini | 100-500 |
| Bell Pepper, No Heat | 0 |