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 |