| The Scoville Scale is made by the American
pharmacist Wilbur Scoville. His method, devised in 1912, is known as the
Scoville Organoleptic Test. The modern commonplace method for
quantitative analysis uses high-performance liquid chromatography,
making it possible to directly measure capsaicinoid content.
In the original Scoville's method, an alcohol extract of
the capsaicin oil from a measured amount of dried pepper is added
incrementally to a solution of sugar in water until the "heat" is just
detectable by a panel of tasters; the degree of dilution gives its
measure on the Scoville scale. As the strong ones below; 800.000 means
one drop have to go into 40 litres!
These chillies should not be handled without
gloves: It might not burn your fingers - but anywhere else you touch on
your body! And washing numerous times does not help much. Trust me!
Capsaicinoid
|
NAME |
SCOVILLE
UNITS |
SORT/SPECIES |
|
Pure capsaicin |
16.000.000 |
|
|
Naga Viper |
800.000 - 1.382.118 |
C. frutescens
x C.
chinense |
|
Infinity |
800.000 - 1.176.182 |
C. frutescens
x C.
chinense |
|
The Gibralta / Spanish Naga |
800.000 - 1.086.844 |
C. chinense
Hort. |
|
Naga Jolokia, N.Jol, N.Morich,Ghost Pep, Serpent chi |
800.000 - 1.041.000 |
C. frutescens
x C.
chinense |
|
Bhut Jolokia |
800.000 - 1.001.304 |
C.frutescens
x C.
chinense |
|
Trinidad Scorpion |
800.000 - 1.000.000 |
C. chinense
Hort. |
|
Dorset Naga |
800.000 - 970.000 |
C. chinense
Hort. |
|
Choclate Habanero |
325.000 - 425.000 |
C.chinense
Hort. |
|
Red Savina Habaņero |
300.000 - 577.000 |
C.chinense
Hort. |
|
Caribbean Red |
120.000 - 400.000 |
C.chinense
Hort. |
|
Manzano |
225.000 - 350.000 |
C. pubescens
Hort. |
|
TigrePaw-NR ("nematode resistant") |
265.000 - 348.000 |
C.chinense
Hort. |
|
Scotch Bonnet Habaņero |
200.000 - 325.000 |
C.chinense
Hort. |
|
Orange Habanero |
150.000 - 325.000 |
C.chinense
Hort. |
|
Devil Toung |
125.000 - 325.000 |
C.chinense
Hort. |
|
Fatalii |
125.000 - 325.000 |
C.chinense
Hort. |
|
Habaņero, Purira |
100.000 - 325.000 |
C.chinense
Hort. |
|
Datil |
100.000 - 300.000 |
C.chinense
Hort. |
|
Texas Chiltepin |
100.000 - 265.000 |
C. annuum
Hort. |
|
White Fire, Chiltepin, Tepin (wild) |
40.000 - 265.000 |
C.annuum v.
glabriusculum |
|
Madame Jeanette |
175.000 - 225.000 |
|
|
Thai Dragon, Jamaica Gold, Santake,
Jamaica Red |
75.000 - 150.000 |
|
|
Pico de Pajaro, Chile Piquin, Charleston
Hot |
70.000 - 100.000 |
|
|
Chipotle, Diablo Grande, Rocoto Canario |
60.000 - 100.000 |
|
|
Ring of Fire, Golden Cayenne |
70.000 - 85.000 |
|
|
Cayenne, Chile Grande' |
35.000 - 55.000 |
|
|
Aji Amarillo |
30.000 - 50.000 |
|
|
Super Cayenne, Super Cayenne II,
Varingata |
25.000 - 55.000 |
|
|
Bulgarian Carrot, Cayenne Long Slim |
20.000 - 40.000 |
|
|
Tabasco, Chile de Arbol, Japones |
15.000 - 30.000 |
|
|
Serrano |
10.000 - 25.000 |
|
|
Yellow Wax, Puya |
5.000 - 15.000 |
|
|
Costeno Rojo |
7.000 - 12.000 |
|
|
Louisiana Hot, Biker Billy Jalapeņo,
Pasilla de Oaxaca |
4000 - 10.000 |
|
|
Purple Jalapeņo, Giant Thai Hot, Mitla,
Jalapa' |
4.000 - 8.000 |
|
|
Jalapeņo, Chilcostle |
3.500 - 5.000 |
|
|
Ají Blanco Cristal, Cherry Bomb, Inferno,
Red Cherry |
2.500 - 5.000 |
|
|
Hungarian Hot Wax, Guajillo, Mesilla |
2.000 - 4.500 |
|
|
Rio Grande, Cascabel |
1.500 - 2.500 |
|
|
Crimson Hot, Poinsettia, Cascabel |
1.250 - 2.500 |
|
|
Cascabella, Chihuacle Negro, Costeno
Amarillo |
1.250 - 2.000 |
|
|
Padilla, Espanola, Prairie Fire, Ancho
Gigantia |
1.000 - 1.500 |
|
|
NuMex Big Jim, Floral Gem |
1.000 - 1.400 |
|
|
Mulato Isleno, Negro/Pasilla, NuMex Joe
E. Parker |
900 - 1.500 |
|
|
Anaheim, New Mexico, Aji Mirasol, NuMex
Twilight |
800 - 1.400 |
|
|
Aji Panca, Santa Fe Grande, Ancho
Ranchero |
500 - 1.000 |
|
|
Cowhorn |
350 - 500 |
|
|
Senorita Jalapeņo, Salsa Delight, Marbles |
250 - 500 |
|
|
Delicias, Trinadad |
200 - 500 |
|
|
Cherry Pepper, Mexi-Bells |
100 - 500 |
|
|
Ancho, Pasilla Bajio, Anaheim |
100 - 250 |
|
|
Gourmet, Sweet Banana, Chinese Giant |
0 |
|
These measurements might
vary from source to source and from year to year, but I think
this is a good picture of 2011. |
