What is Scoville?

The Scoville scale is a measurement of the pungency (spiciness or "heat") of chili peppers, as recorded in Scoville Heat Units (SHU) based on the concentration of capsaicinoids, among which capsaicin is the predominant component.

The scale is named after its creator, American pharmacist Wilbur Scoville, whose 1912 method is known as the Scoville organoleptic test.

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How is the spiciness of peppers measured?

For parts per million (ppm) measurements, SHU units are calculated from "parts per million of heat" (ppmH), which is found with the following calculation:

The levels of pungency, in terms of Scoville units are:

Pungency SHU
Very highly pungent Above 80,000
Highly pungent 25,000 to 70,000
Moderately pungent 3,000 to 25,000
Mildly pungent 700 to 3,000
Non pungent 0 to 700

0-100

Peppers in this category have little to no heat.

100–1,000

These peppers have some heat, but it's barely noticable

1,000-2,500

Ok, ok, we're getting some spice here.

2,500–10,000

10,000–25,000

Is it hot in here or is it just these peppers?

25,000–50,000

A little goes a long way with these peppers.

50,000–100,000

100,000–750,000

The hottest of the hot. Proceed with caution.

750,000–3,000,000+

☠️ Peppers in this section could literally kill you ☠️