Peppers

Every pepper in our database, with Scoville heat ratings, flavor profiles, and substitution suggestions. Start with a familiar pepper to discover what else to try, or explore the full spectrum from sweet to superhot.

Bell Pepper

Sweet 0 SHU 0 – 0 Capsicum annuum sweet, crisp, vegetal

Poblano

Mild 1,500 SHU 1,000 – 2,000 Capsicum annuum earthy, slightly smoky, rich

Guajillo

Medium 3,500 SHU 2,500 – 5,000 Capsicum annuum tangy, slightly sweet, berry-like

Jalapeño

Medium 5,000 SHU 2,500 – 8,000 Capsicum annuum bright, grassy, slightly sweet

Chipotle

Medium 5,000 SHU 2,500 – 8,000 Capsicum annuum smoky, earthy, slightly sweet

Serrano

Medium 15,000 SHU 10,000 – 25,000 Capsicum annuum bright, crisp, more immediate heat than jalapeño

Cayenne

Hot 40,000 SHU 30,000 – 50,000 Capsicum annuum sharp, clean, slightly bitter

Tabasco

Hot 40,000 SHU 30,000 – 50,000 Capsicum frutescens acidic, vinegary, fruity when ripe

Thai Chile (Bird’s Eye)

Hot 75,000 SHU 50,000 – 100,000 Capsicum annuum sharp, fruity, slightly floral

Scotch Bonnet

Very Hot 200,000 SHU 100,000 – 350,000 Capsicum chinense fruity, tropical, apricot-like sweetness

Habanero

Very Hot 250,000 SHU 100,000 – 350,000 Capsicum chinense citrusy, floral, fruity

Ghost Pepper (Bhut Jolokia)

Superhot 1.0M SHU 800,000 – 1.0M Capsicum chinense × Capsicum frutescens (interspecific hybrid) fruity, slightly smoky, slow-building intense heat

Trinidad Moruga Scorpion

Superhot 1.5M SHU 1.2M – 2.0M Capsicum chinense fruity, floral, tender sweetness before extreme heat

Carolina Reaper

Superhot 1.6M SHU 1.4M – 2.2M Capsicum chinense fruity, sweet at first, cinnamon undertone

Pepper X

Superhot 2.7M SHU 2.5M – 2.7M Capsicum chinense earthy, slightly bitter, flat flavor profile overshadowed by extreme heat

About this database

This database includes 15 peppers spanning the full Scoville spectrum from bell peppers (0 SHU) to Pepper X (2.7M SHU). Scoville ratings are sourced from published HPLC data and established pepper references. Heat ranges reflect natural variation within each variety. The database is updated as new peppers are verified or existing data is refined. Learn more about how Scoville is measured.