Scoville Units, created by Wilbur Scoville, quantify the heat level of chiles. Chiles often fall within a range of Scoville Units as harvests and water levels change over time. While our tastes for chiles are subjective, the units can help give you an idea of how hot a chile can be before you eat it.
The numbers can get quite high but we find it easier to navigate based on how a person feels about Jalapeños. If you do not think Jalapeños are spicy at all, you may want something that is 6 times hotter than it like a Cayenne at 60,000 SHU. On the other hand, if you find Jalapeños spicy, you may want to stay away from anything over the 10,000 range. There are also many chiles that go beyond this scale, like the Carolina Reaper and Trindad Scorpion Pepper that surpass even the Ghost Chile.
Chile Scoville HU
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Our baseline – Bell Pepper: |
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