THE SCOVILLE UNIT SCALE

The Scoville scale is the measurement of the pungency (spicy heat) of chili peppers. The number of Scoville heat units (SHU) indicates the amount of capsaicin present per unit of dry mass. Capsaicin is a chemical compound that stimulates chemoreceptor nerve endings in the skin, especially the mucous membranes. The scale is named after its creator, American pharmacist Wilbur Scoville. His method, devised in 1912, is known as the Scoville Organoleptic Test. A modern method to directly measure capsaicinoid content in peppers is high-performance liquid chromatography.

 

 

 

 

OUR PEPPERS (PEAK LEVELS)

Jalapeno
Jalapeno
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Cayenne
Cayenne
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Habanero
Habanero
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Caribbean Red
Caribbean Red
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Yellow Scorpion
Yellow Scorpion
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Ghost
Ghost
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Dorset Naga
Dorset Naga
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Butch T
Butch T
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Moruga
Moruga
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Carolina Reaper
Carolina Reaper
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BELL PEPPER - 0

JALAPENO PEPPER - 2,500 to 8,000

LONG CAYENNE PEPPER - 30,000 to 50,000

HABANERO PEPPER - 100,000 to 250,000

CARIBBEAN RED PEPPER - 250,000 to 350,000

GHOST PEPPER (BHUT JOLOKIA) - 1,000,000

DORSET NAGA PEPPER - 1,000,000

ORANGE SCORPION PEPPER - 1,300,000

YELLOW SCORPION PEPPER - 1,300,000

BUTCH T SCORPION PEPPER - 1,500,000

MORUGA SCORPION PEPPER- 2,000,000

CAROLINA REAPER PEPPER - 2,200,000