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)
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