Chile Heat

Chile Pepper Heat Levels By Chile

Chili peppers are actually fruits, or more berries like tomatoes. In most cases the smaller the pepper, the hotter it is. The pungent heat factor in chile is called capsaicin an alkaloid irritating to the skin and mucous membranes, the active ingredient of capsicum; used as a topical counterirritant and analgesic.
This chemical actually survives cooking and freezing, Capsaicin is concentrated in the cell membranes and seeds of the pepper. Those areas are the most potent, and if removed, will lessen the punch. There are many different types of peppers.

Trinidad Moruga Scorpion up to 2,000,000

Trinidad Scorpion Butch T: 1,463,700 Scovilles

Bhut Jolokia: 1,001,304 Scovilles

7 Pod Douglah: 800,000-1,000,000 Scovilles

Red Savina Habanero: 350,000 – 580,000 Scovilles

Habanero chile pepper: 100,000 – 350,000 Scoville

Scotch bonnet: 100,000 – 325,000 Scoville

Peri Peri chle pepper 100,000 – 180,000 Scoville

Thai chile pepper: 50,000 – 100,000 Scoville

Tabasco pepper: 30,000 – 50,000 Scoville

Serrano pepper: 5,000 – 23,000 Scoville

Jalapeno Pepper: 2,500 – 8,000 Scoville

Cayenne pepper: 3,000 – 5,000 Scoville

Ancho chile pepper: 1,000 – 2,000 Scoville

Poblano chile pepper: 1,000 – 2,000 Scoville

Anaheim chile pepper: 500 – 1,000 Scoville

Santa Fe Grande chile pepper: 500 – 700 Scoville