About this site

We love chillies, and Scoville Chart is a passion project to give clear, honest information about them. It is free and independent, and it puts chilli heat on one interactive scale so you can compare any two.

Why it exists

We would like this to become a trusted and comprehensive resource on chillies, but that will take time. We are launching with the chillies we have been able to research properly, and we will add more as we research each one. A chilli goes on the chart only when we have a published source for its heat. If we are missing one you care about, please tell us.

Most Scoville charts are a static table or a single picture. This site lets you find a chilli, compare two and see how many times hotter one is, and it lets you download or print the chart for your own use.

Who makes it

This website is run by Michael Theodore, trading as Scoville Chart, as a small independent project. It is not connected to any seed company, sauce maker or retailer, and nothing on it is sponsored.

The text and the chart code were drafted with the help of an AI assistant. The figures and the explanations were then checked by a person against the sources below. Any mistake that gets through is ours, and we would like to hear about it (see the contact page).

Method

• Each item has a minimum and a maximum, in Scoville heat units (SHU), taken from published ranges. Where a source gives only one figure, it is shown as a single figure and labelled so.
• We say "about" and give ranges because real peppers vary. See how the scale works.
• The compare tool uses the middle of each range for its "times hotter" figure, and shows the wider range-based gap alongside.
• The heat bands (mild to extreme) are our own grouping and not an official scale.
• A small number of items, such as pepper spray and pure capsaicin, are not foods. They are included only to show the top of the scale.

Sources

We are happy to be challenged on our figures. Every Scoville figure on this site has a named source, listed below, and we need a good reference for every one. If you think a figure is wrong, send us a reference (a link or a full citation) and we will look at it. Where good sources disagree, we say so on the chart and show both. Every chilli's figure, what its range means and its sources are on the figures page.

How the scale is explained

We cite sources in Harvard style (the Cite Them Right version): the author and year in the text, and a full reference list at the end of each page. The complete list for the whole site is at the bottom of this page. The explanations of the Scoville test, the laboratory method and the conversion factor draw on Bosland and Walker (2010), Birchall (2018), BfR (2024), Hayward et al. (2026) and DeWitt (2012). On where heat is made in the pod we cite Coon et al. (2022), Stewart et al. (2007) and Zepp (2026) (which differs from the others on the seeds). On ripening we cite Tang et al. (2021). On other compounds that taste hot we cite Lo (no date), a student-run site and so a modest source. On relieving the burn we cite ANSES (no date).

The heat figures

Every heat figure on the chart has been checked against its sources. Each chilli's own sources, with notes on where they disagree, are on the figures page. The main ones are:

• Pepper X: an average of 2,693,000, calculated by Winthrop University (Atwal, 2023).
• Carolina Reaper: an average of 1,569,300 (Lynch, 2013) and about 1.64 million (Atwal, 2023).
• Jalapeño: 2,500 to 8,000 (Lynch, 2013).
• Ghost pepper, Trinidad Moruga Scorpion, Trinidad Scorpion and the 7 Pot chillies: the ranges for single plants in Bosland et al. (2012). For the ghost pepper, also Bosland and Baral (2007).
• Red Savina: 248,556 in a 2005 New Mexico State University field trial (Bosland and Baral, 2007). The 577,000 figure is the one that paper cites from the Guinness Book of World Records (Guinness Book of World Records, 2006, cited in Bosland and Baral, 2007).
• Pepper spray: sprays for people generally 200,000 to 2,000,000 (GlobalSecurity.org, no date); a German compilation lists 2,000,000 for pepper spray and 5,000,000 for police pepper spray (CVUA Karlsruhe, no date, cited in BfR, 2024). We show 200,000 to 5,000,000.
• Pure capsaicin: a calculated figure, 16 million: a million parts per million times the factor of 16 used by Bosland and Baral (2007). Other factors in use give slightly different results (Hayward et al., 2026).
• Tabasco original red sauce: the maker's own page, 2,500 to 5,000 (McIlhenny Company, no date).
• Bell pepper, banana pepper, pepperoncini, Cubanelle, Cachucha, Anaheim, poblano, cayenne, Tabasco pepper, Thai chilli, serrano, habanero and Scotch bonnet: university extension services (UF/IFAS Gardening Solutions, no date a; Kelley, 2024; Mitchell, 2026; Zepp, 2026; Oregon State University, no date; Kaiser and Ernst, no date; Colorado State University Extension, no date). For the datil: UF/IFAS Gardening Solutions (no date b), Freeman (2017) and UF/IFAS Extension Putnam County (2024). These are gardening and extension pages, not laboratory papers, and different extension services give slightly different ranges for the same chilli. Where they disagree we say so on the chart. For the serrano we use the range where two sources overlap (Florida 10,000 to 25,000, North Carolina 6,000 to 23,000), so that range is our own blend.

Last checked

The heat figures were last checked on 11 October 2026.

Advertising and independence

The site is currently free of advertising. If advertising is added later it will be clearly separate from the content, will not change what the chart says, and the privacy policy will be updated first.

References

• AquaLife Hot Tubs (2026) 'Hot tub sizes and their average water capacity', AquaLife Hot Tubs blog, 23 January. Available at: https://aqualifehottubs.com/blog/water-capacity/ (Accessed: 11 October 2026).
• Arens, A., Ben-Youssef, L., Hayashi, S. and Smollin, C. (2016) 'Esophageal rupture after ghost pepper ingestion', Journal of Emergency Medicine, 51(6), pp. e141–e143. Available at: https://doi.org/10.1016/j.jemermed.2016.05.061. Also at: https://pubmed.ncbi.nlm.nih.gov/27693067/.
• Atwal, S. (2023) 'Pepper X dethrones Carolina Reaper as world's hottest chilli pepper', Guinness World Records, 16 October. Available at: https://www.guinnessworldrecords.com/news/2023/10/pepper-x-dethrones-carolina-reaper-as-worlds-hottest-chilli-pepper-759706 (Accessed: 11 October 2026).
• Birchall, D. (2018) 'Chillies and the trouble with Scoville', Wellcome Collection, 17 January. Available at: https://wellcomecollection.org/stories/chillies-and-the-trouble-with-scoville (Accessed: 11 October 2026).
• Boddhula, S.K., Boddhula, S., Gunasekaran, K. and Bischof, E. (2018) 'An unusual cause of thunderclap headache after eating the hottest pepper in the world: "The Carolina Reaper"', BMJ Case Reports, 2018, article bcr2017224085. Available at: https://doi.org/10.1136/bcr-2017-224085. Also at: https://pmc.ncbi.nlm.nih.gov/articles/PMC5893965/.
• Bosland, P.W. and Baral, J.B. (2007) '"Bhut Jolokia": the world's hottest known chile pepper is a putative naturally occurring interspecific hybrid', HortScience, 42(2), pp. 222–224. Available at: https://doi.org/10.21273/HORTSCI.42.2.222. Also at: https://journals.ashs.org/view/journals/hortsci/42/2/article-p222.xml.
• Bosland, P.W. and Walker, S.J. (2010) Measuring chile pepper heat. Guide H-237. Las Cruces: New Mexico State University. Available at: https://pubs.nmsu.edu/_h/H237/ (Accessed: 11 October 2026).
• Bosland, P.W., Coon, D. and Reeves, G. (2012) '"Trinidad Moruga Scorpion" pepper is the world's hottest measured chile pepper at more than two million Scoville heat units', HortTechnology, 22(4), pp. 534–538. Available at: https://doi.org/10.21273/HORTTECH.22.4.534. Also at: https://journals.ashs.org/view/journals/horttech/22/4/article-p534.xml.
• Cambridge Dictionary (no date) Capsaicin. Cambridge Advanced Learner's Dictionary & Thesaurus, Cambridge University Press. Available at: https://dictionary.cambridge.org/dictionary/english/capsaicin (Accessed: 11 October 2026).
• Colorado State University Extension (2019) Processing chile peppers. Brochure by CSU El Paso County Extension Master Food Safety Advisor Volunteers, updated September 2019. Hosted by UC Agriculture and Natural Resources. Available at: https://oc4h.ucanr.edu/sites/default/files/2020-09/335843.pdf (Accessed: 11 October 2026).
• Colorado State University Extension (no date) Colorado peppers. Food Smart Colorado. Available at: https://foodsmartcolorado.colostate.edu/colorado-peppers/ (Accessed: 11 October 2026).
• Coon, D., Walker, S., Lozada, D., Guzman, I. and Bosland, P.W. (2022) The chile cultivars of New Mexico State University, 1913–2022. Circular 706. Las Cruces: New Mexico State University. Available at: https://pubs.nmsu.edu/_circulars/CR706/ (Accessed: 11 October 2026).
• DeWitt, D. (2012) 'Wilbur Scoville and the organoleptic test centennial', Fiery Foods & Barbecue Central, 17 January. Available at: https://www.fieryfoodscentral.com/2012/01/17/wilbur-scoville-and-the-organoleptic-test-centennial/ (Accessed: 11 October 2026).
• E-Konomy Pool Service & Supplies (no date) How much water does a hot tub hold?. E-Konomy blog (posted 29 July, year not shown). Available at: https://www.e-konomy.com/post/how-much-water-does-hot-tub-hold (Accessed: 11 October 2026).
• Freeman, T. (2017) Gardening with datil peppers. Hort-3, August. St. Augustine: UF/IFAS Extension St. Johns County. Available at: https://sfyl.ifas.ufl.edu/media/sfylifasufledu/st-johns/horticulture/pdf/Hort-3--Datil-Peppers.pdf (Accessed: 11 October 2026).
• French Agency for Food, Environmental and Occupational Health and Safety (ANSES) (no date) Hot pepper challenges: a dangerous trend. Available at: https://www.anses.fr/en/news/hot-pepper-challenges-dangerous-trend (Accessed: 11 October 2026).
• German Federal Institute for Risk Assessment (BfR) (2024) High capsaicin levels can harbour health risks. Opinion No. 027/2024, 21 June. English translation; the German text is the legally binding version. Berlin: BfR. Available at: https://doi.org/10.17590/20240704-110826-0 (Accessed: 11 October 2026).
• GlobalSecurity.org (no date) Oleoresin capsicum (OC) / "pepper spray". Available at: https://www.globalsecurity.org/military/systems/munitions/oc.htm (Accessed: 11 October 2026).
• Hayward, S., Leaver, D.J. and Crampton, A. (2026) 'Is the quantity of capsaicin in food related to its organoleptic and sensory effects? A systematic review', Food Science & Nutrition, 14(1), article e71407. Available at: https://doi.org/10.1002/fsn3.71407. Also at: https://pmc.ncbi.nlm.nih.gov/articles/PMC12835616.
• Kaiser, C. and Ernst, M. (no date) Hot peppers and specialty sweet peppers. CCD-CP-101. Lexington: University of Kentucky Center for Crop Diversification. Available at: https://ccd.uky.edu/sites/default/files/2024-11/ccd-cp-101_hot-peppers-and-specialty-sweet-peppers.pdf (Accessed: 11 October 2026).
• Kelley, W. (2024) 'A plethora of peppers to pick', N.C. Cooperative Extension, Henderson County Center, 5 May, updated 9 December. Available at: https://henderson.ces.ncsu.edu/news/a-plethora-of-peppers-to-pick/ (Accessed: 11 October 2026).
• Koester, V. (no date) What is HPLC?. ChemistryViews. Available at: https://www.chemistryviews.org/details/education/9464911/What_is_HPLC/ (Accessed: 11 October 2026).
• Lo, A. (no date) The science of spice. University of Toronto Science Communication Club. Available at: https://scc.sa.utoronto.ca/content/science-spice/ (Accessed: 11 October 2026).
• Lynch, K. (2013) 'Confirmed: Smokin Ed's Carolina Reaper sets new record for hottest chilli', Guinness World Records, 19 November. Available at: https://www.guinnessworldrecords.com/news/2013/11/confirmed-smokin-eds-carolina-reaper-sets-new-record-for-hottest-chilli-53033 (Accessed: 11 October 2026).
• McIlhenny Company (no date) TABASCO Brand Original Red Sauce. Available at: https://www.tabasco.com/products/hot-sauces/original-red-sauce/ (Accessed: 11 October 2026).
• Mitchell, C. (2026) 'Growing peppers in the home garden', N.C. Cooperative Extension, Franklin County Center, 28 May, updated 18 June. Available at: https://franklin.ces.ncsu.edu/news/growing-peppers-in-the-home-garden/ (Accessed: 11 October 2026).
• National Institute of Standards and Technology (NIST) (2026) SI units: volume. Office of Weights and Measures, page updated 2 March 2026. Available at: https://www.nist.gov/pml/owm/si-units-volume (Accessed: 11 October 2026).
• NHS (2025) Poisoning. Page last reviewed 12 June 2025. Available at: https://www.nhs.uk/conditions/poisoning/ (Accessed: 11 October 2026).
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• Stewart, C. Jr, Mazourek, M., Stellari, G.M., O'Connell, M. and Jahn, M. (2007) 'Genetic control of pungency in C. chinense via the Pun1 locus', Journal of Experimental Botany, 58(5), pp. 979–991. Available at: https://doi.org/10.1093/jxb/erl243.
• Tang, Y., Zhang, G., Yang, T., Yang, S., Aisimutuola, P., Wang, B., Li, N., Wang, J. and Yu, Q. (2021) 'Biochemical variances through metabolomic profile analysis of Capsicum chinense Jacq. during fruit development', Folia Horticulturae, 33(1), pp. 17–26. Available at: https://doi.org/10.2478/fhort-2021-0001.
• UF/IFAS Extension Putnam County (2024) 'Datil Pepper Festival 2024', UF/IFAS Extension Putnam County blog, 15 November. Available at: https://blogs.ifas.ufl.edu/putnamco/2024/11/15/datil-pepper-festival-2024/ (Accessed: 11 October 2026).
• UF/IFAS Gardening Solutions (no date a) Peppers ranked by heat. Available at: https://gardeningsolutions.ifas.ufl.edu/plants/edibles/vegetables/peppers-by-scoville-units/ (Accessed: 11 October 2026).
• UF/IFAS Gardening Solutions (no date b) Datil peppers. Available at: https://gardeningsolutions.ifas.ufl.edu/plants/edibles/vegetables/datil-peppers/ (Accessed: 11 October 2026).
• United Utilities (no date) How much water does my hot tub use?. Available at: https://corporate.unitedutilities.com/your-questions-answered/Saving-water/how-much-water-does-my-hot-tub-use/ (Accessed: 11 October 2026).
• Wikipedia (no date a) Wilbur Scoville. Available at: https://en.wikipedia.org/wiki/Wilbur_Scoville (Accessed: 11 October 2026).
• Wikipedia (no date b) Olympic-size swimming pool. Available at: https://en.wikipedia.org/wiki/Olympic-size_swimming_pool (Accessed: 11 October 2026).
• Zepp, M. (2026) 'Hot peppers: preserving the heat!', Penn State Extension, updated 8 July. Available at: https://extension.psu.edu/hot-peppers-preserving-the-heat (Accessed: 11 October 2026).

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