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A chile's heat level is measured
in Scoville Units. In 1912, Wilber Scoville created the scale or
the Scoville Organoleptic Test to measure the level of Capsaicin which
is the active element in the chile peppers that cases the burning
sensation.
Learn more about peppers.
| Pepper
Type |
Scoville
Units |
| Bell |
0 |
| Sweet
Italian |
0 |
| Peperoncini |
0
- 500 |
| New
Mexico |
500
- 1000 |
| Ancho,
Pasilla, Poblano |
1000
- 1500 |
| Sandia,
Rocotillo |
1500
- 2500 |
| Jalapeno,
Chipotle |
2500
- 10,000 |
| Serrano |
5,000
- 23,000 |
| de
Arbol |
15,000
- 30,000 |
| Piquin,
Aji, Cayenne |
30,000
- 50,000 |
| Habanero,
Scotch Bonnet |
50,000
- 300,000+ |
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The jalapeno for example has a heat rating between
2500 and 10,000. It all depends on where it is grown, the weather
and the species of jalapeno. The habanero considered the hottest
pepper in the world has a scorching heat level of 50,000 to 300,000 +
but packs terrific flavor.
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