Chilis are rated by Scoville Units, which is a measurement of capsaicin levels
(the oil that makes chilis hot). Although chilis can vary from pod to pod and plant to
plant, listed below is an approximate scale for several variety of chilis:

        0 units                        bell peppers, pimento
        500 to 1,000 units                        new mexica
        1,000 to 1,500 units        ancho, pasilla, espanola
        1,500 to 2,500 units                sandia, cascabel
        2,500 to 5,000 units     jalapeno, mirasol, chipolte
        5,000 to 15,000 units                        serrano
        15,000 to 30,000 units                      de arbol
        30,000 to 50,000 units      piquin, cayanne, tabasco
        50,000 to 100,000 units              chiltepin, thai
        100,000 to 300,000 units     habanero, scotch bonnet

Return to Stan Lee's Home Page.