The original Scoville scale was set up in the mid 1920s and developed by Wilbur Scoville as the dilution in sugar water required for a group of trained tasters to just barely perceive (as a panel) the heat of a chile preparation.

The Scoville rating today is obtained by high pressure liquid chromatography, and is NOT a subjective measurement. The Scoville measurement is an actual scientific measurement of the amount of capsaicin contained in the pepper. Note that although there are at least 5 kinds of capsaicin (or capsaicinoids) contained in a pepper, the liquid chromatography measures these all at once.

Scoville unitsNames


0-100 Bell
Sweet Italian
100 - 500 Peperocini
Cherry
500 - 1000 New Mexico
500 - 3500 Anaheim
1000 - 1500 Pasilla
Poblano
Ancho
1500 - 2500 Rocotillo
2500 - 5000 Chipotle
Guajillo
5000 - 7000 Jalapeno
5000 - 10,000 Wax
6000 - 10,000 Serrano
30,000 - 50,000 Cayenne
200,000 Scotch Bonnet
300,000++ Habanera



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Last Modified: Thursday, 24-Jan-2008 08:05:36 EST