Chili Pepper Heat Ratings in Scoville Units

In 1912 Wilbur Scoville, a pharmacist for Park Davis created a scale for pepper hotness. It was based on the amount of dilution it would take for the pepper to be unnoticed by a taster.

Pepper	Scoville Units
Bhut Jolokia - aka "ghost chili"	1,001,304
Habanero	300,000
Piquin	140,000
Tien Tsin	60,000
Dundicut	60,000
Jalapeño	55,000
Sanaam	40,000
Cayenne	40,000
Crushed Red (Pakistan)	40,000
Arbol	35,000
Crushed Red (California)	20,000
Ground Hot Red	20,000
Chipotle Pepper	15,000
Ancho Pepper	3,000

Hot Tip:
If you find your mouth on fire after eating spicy foods, don't try to extinguish it with water. The best thing is to drink a glass of milk. Trust me.

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