* Exported from MasterCook II * Hot Pepper Scoville Scale Recipe By : Chili-heads Serving Size : 1 Preparation Time :0:00 Categories : Misc. Mexican Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 TEXT The Chile Pepper Magazine ========================= Pepper Heat (f) -------------- -------------- Arbol 15 to 30 Ancho 1 to 1.5 Aji Rojo 30 to 50 Cayenne 30 to 50 Cherry 0.1 to 0.5 Chipotle 50 to 100 De Arboll 15 to 30 Guajillo 2.5 to 5 Habanero 100 to 300 Red Savina Hab 350 to 577 New Mexico 0.5 to 1 Tam Jalapeno 2.5 to 5 Pasilla 1 to 1.5 Poblano 1 to 1.5 Pequin 30 to 50 Pepperoncini 0.1 to 0.5 Rocotillo 1.5 to 2.5 Rocoto 30 to 50 Serrano 5 to 23 Tabasco 30 to 50 Thai 50 to 100 Yellow Wax 5 to 15 The Pepper Garden ================= Pepper Heat (SHU) -------------- ------------------ Ancho/Poblano 1,000 to 1,500 Bell 100 to 600 Cayenne 30,000 to 50,000 Cherry 0 to 3,500 Cuban 0 to 500 De Arbol 15,000 to 30,000 Thai Hot 30,000 to 100,000 Jalapeno 2,500 to 10,000 Mirasol 2,500 to 5,000 New mexican 500 to 2,500 ornamental 0 to 50,000 Paprika 0 to 2,500 Pasilla 1,000 to 1,500 Pimiento 0 Piquin 50,000 to 100,000 Serrano 10,000 to 20,000 Squash no information Wax 0 to 40,000 Aji 30,000 to 50,000 Habenaro 80,000 to 150,000+ Tabasco 30,000 to 50,000 Rocoto 30,000 to 60,000 Red Hot Peppers =============== Pepper Heat rating (0 to 10) ------------------- ----------------------- Sweet Hungarian Wax 0 Hot Hungarian Wax 5 Sweet Bell Pepper 0 MexiBell Pepper 3 to 5 Cascabel 4 Cayenne 7 to 8 Sweet Cherry Pepper 0 Hot Cherry Pepper 4 Chiltepin 8 to 9 Cubanelle 0 Datil 10 De Arbol 7 Floral Gem 6 to 7 Fresno 5 to 7 Mirasol 4 to 5 Habenaro 10+ Jalapeno 1 to 5+ New Mexico 1 to 4 Pasilla 3 to 4 Pepperoncini 0 to 1 Pimento 0 Poblano/Mulato/Ancho 3 to 4 Rocoto 10+ Santa Fe Grand 6 Scotch bonnet 10+ Serrano 6 to 8 Tabasco 8 to 9 Tomato 0 - - - - - - - - - - - - - - - - - -