Chili Strenght messured by Scoville Scale (SHU) Back to the Capsicum chinense Next plant

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.