Scale | Description and Chilis at this level |
H0 |
No heat (or trace - even some bell peppers have trace heat)
Bell Pepper, Green, Red, Orange, Purple and Yellow;
Pimiento; Sweet Banana; U.S. Paprika; Peproncini (most); Cherry (low
end); Aji Dulce (low end) - (Scoville 0 to 100) |
H1 |
Detectable Heat to the average palate
Cherry (hot end); Peproncini (hot end); Aji Dulce (high end)
- (Scoville 100 to 500) |
H2 |
Only a Canadian could call these "hot"
Aleppo Mild; Hungarian Hot Paprika; El Paso; Anaheim, California;
New Mexico, Santa Fe, Coronado; Poblano (mild end) chili powder
(California and New Mexico). - (Scoville 500 to 1000) |
H3 |
Heat, but comfortable
Aleppo Extra Hot, Poblano (hot end); Mulato; Ancho; Pasilla;
Juanita; - (Scoville 1000 to 1500) |
H4 |
"Entry level" hot chilis
Cascabel; Sandia; Yellow Hot Wax
- (Scoville 1500 to 2500) |
H5 |
The Mexican border
Jalapeno (mild end); Fresno (low end), Mirasol; Guajillo;
Louisiana hot sauce - (Scoville 2500 to 5000) |
H6 |
Starting to sweat
Serrano (low end); Jalapeno (high end); Fresno (high end); Hot Wax;
Hidalgo; Tabasco Sauce, Aji (low end); - (Scoville 5000 to 15,000) |
H7 |
The weak have fallen by the wayside
Serrano (high end); (Aji mid range); Manzano; De Arbol; habanero
sauce - (Scoville 15,000 to 30,000) |
H8 |
OK, that's quite hot enough now.
Cayenne; Tabasco; Piquin; Super Chile; Sanaka; Aji (hot end);
Thai (mild end) - (Scoville 30,000 to 50,000) |
H9 |
Fire and Damnation!
Thai (hot end); Bahamian; Yatsafusa; Haimen
- (Scoville 50,000 to 100,000) |
H10 |
Hotter than the hearth grates of Hades
Habanero (family); Scotch Bonnet; Chinenses (South America);
Birdseye (Africa); Jamaican Hot; Kumataka; Carolina Cayenne
- (Scoville 100,000 to 500,000) |
H11 |
Completely Absurd
Red Savina, Naga Jolokia, Carolina Reaper
- (Scoville greater than 500,000) |