|
Pepper Heat Scale
|
Sort order is hottest to mildest.
|
| 100,000-350,000 |
Scotch Bonnet, Habanera |
| 50,000-100,000 |
Chiltepin, Cayenne,
Tabasco® |
| 30,000-50,000 |
Piquin, Aji, Tabasco® |
| 15,000-30,000 |
de Arbol |
| 5,000-15,000 |
Serrano, Early jalapeno,
Aji Amarillo |
| 2,500-5,000 |
jalapeno, Mirasol |
| 1,500-2,500 |
cascabel, Sandia, ,
Yellow Wax Hot |
| 1,000-1,500 |
Ancho, Pasilla |
| 500-1,000 |
Anaheim; New Mexican |
| 100-500 |
Bell; Pimento |
|
|