Why does one pepper make you sweat, another makes you cry, and a third barely tickles? The answer comes down to the Scoville heat scale. This spicy measurement has ranked peppers for more than 100 years, giving us a way to compare chile heat in numbers and not just in tears.

At Loma Vista Products, we celebrate the rich flavors and fiery heat that define Southwest cooking. Peppers are at the heart of that, and knowing the pepper heat scale helps cooks use these ingredients confidently.

In this guide, we’ll explain how the Scoville scale works, why peppers burn, and where common chiles fall on the spice spectrum. We’ll also answer FAQs about chile pepper Scoville scale ratings so you’ll never get caught off guard by a surprisingly hot bite.

What is the Scoville unit scale?

The Scoville scale was created in 1912 by Wilbur Scoville, a pharmacist who wanted a way to measure pepper spice. 

His method involved diluting chile pepper extract with sugar water until trained tasters could no longer feel the burn. The more dilution needed, the higher the rating.

This rating is measured in Scoville Heat Units (SHU), which tell us how much capsaicin (the chemical that creates the burning sensation) a pepper contains. For example, a bell pepper has a Scoville rating of 0 SHU, while others can reach over 2 million SHU.

Today, scientists use more precise lab methods, but the results are still given in Scoville units, keeping the tradition alive. 

Now that you know what the Scoville heat scale measures, let’s explore why peppers burn in the first place and why some linger on your tongue longer than others.

Why do peppers burn?

The fire from chile peppers comes from a compound called capsaicin. This chemical is concentrated in the white membranes of the pepper (not just the seeds, as many believe). On the pepper spice scale, the amount of capsaicin determines how high a pepper ranks.

When you eat capsaicin, it binds to receptors in your mouth and throat that normally sense heat and pain. Your body reacts as if it’s in danger, hence the sweating, watery eyes, painful lips, and runny nose. For some people, this “pain” also triggers a rush of endorphins, which is why spice can feel oddly addictive.

If you’ve ever reached for a glass of water, you probably noticed it doesn’t help much. That’s because capsaicin is fat-soluble, not water-soluble. 

The best relief comes from milk or dairy products, which contain fat and proteins that break down the burn. Fatty foods like avocado or peanut butter can also help calm the flame.

Spice isn’t just about pain, it’s a sensory experience that can enhance flavors and wake up your tastebuds.

What are the Scoville ratings of common chile peppers?

Some peppers barely tingle while others feel like fire, and it’s all thanks to capsaicin.

Here’s a quick pepper Scoville chart showing where some popular peppers fall:

It’s important to note these numbers aren’t absolute. 

Growing conditions, climate, and ripeness can all affect the final heat of a pepper. That’s why one jalapeño scoville rating might be milder and lower, while another from the same batch feels fiery at the top end of the SHU.

Additionally, dried peppers are perceived as hotter because the drying process concentrates the capsaicin. When dried, the flavors also get concentrated and more complex.

Answering More FAQ About the Scoville Heat Scale

What is the hottest chile in the world right now?

As of now, the Carolina Reaper holds the Guinness World Record for hottest pepper. 

On the Scoville unit scale, it ranges from 1.4 to 2.2 million SHU. Some breeders are working on even hotter varieties, but the Reaper still wears the crown.

Are Scoville ratings exact or do they vary?

Scoville scale peppers don’t have one fixed number. Heat levels vary by growing conditions, soil, water, and ripeness. That’s why peppers have a Scoville range rather than a single number.

Why do some peppers feel hotter than their Scoville rating?

The Scoville heat scale gives a range, but personal tolerance plays a big role. If you’re not used to spice, a jalapeño might feel fiery. 

Meanwhile, someone who eats hot sauce daily might barely notice the same pepper. Oils in fresh or dried peppers can also make heat feel more intense than the numbers suggest.

Exploring Chile Heat With the Scoville Heat Scale & Loma Vista

At Loma Vista Products, we love how easily peppers can change the flavor profile of a dish. From smoky dried ancho chiles to the classic Hatch green chile, every pepper tells its own story on the heat scale.

Understanding heat isn’t just about numbers. It’s about choosing the right pepper for the right recipe, whether that means the gentle sweetness of a mellow bell pepper or the punch of a habanero.

Shop our dried peppers today and taste the range of the Scoville Heat Scale for yourself!