Thanks for the scale Mr. Scoville!
Wilbur Lincoln Scoville (January 22, 1865 – March 10, 1942) was an American pharmacist best known for his creation of the “Scoville Organoleptic Test”, now standardized as the Scoville scale.
He devised the test and scale in 1912 while working at the Parke-Davis pharmaceutical company to measure pungency, “spiciness” or “heat”, of various chili peppers.
| Scoville heat units | Name of pepper |
|---|---|
| 1,600,000-2,200,000 | Carolina Reaper |
| 855,000-1,600,000 | Komodo Dragon Chili Pepper, Trinidad Moruga Scorpion, Naga Viper pepper, Infinity Chilli, Naga Morich, Bhut Jolokia (ghost pepper), Trinidad Scorpion Butch T pepper, Bedfordshire Super Naga, Spanish Naga Chili |
| 350,000-855,000 | Red Savina habanero |
| 100,000-350,000 | Habanero chili, Scotch bonnet pepper, Datil pepper, Rocoto, Madame Jeanette, Peruvian White Habanero, Jamaican hot pepper, Fatalii Wiri Wiri |
| 100,000-225,000 | Bird’s eye chili |
| 50,000-100,000 | Byadgi chilli, Malagueta pepper,[29] Chiltepin pepper, Piri piri, Pequin pepper,[29] Siling Labuyo |
| 30,000-50,000 | Guntur chilli, Cayenne pepper, Ajà pepper,[29] Tabasco pepper, Capsicum chinense |
| 10,000-23,000 | Serrano pepper, Peter pepper, Chile de árbol, Aleppo pepper, Chungyang Red Pepper, Peperoncino |
| 3,500-10,000 | Jalapeño, Guajillo pepper, Espelette pepper, Fresno pepper, wax (e.g., Hungarian wax pepper) |
| 1,000-4,000 | Gochujang, Pasilla pepper, Peppadew, poblano (or ancho), Poblano verde, Rocotillo pepper |
| 100-900 | Banana pepper, Cubanelle, paprika, Pimento |
| 0 | Bell pepper |
