Hot sauce made with habaneros is popular but very spicy. That means you want to wear gloves when cutting them and remember that a little bit goes a long way.
Habanero peppers are on the upper end of the Scoville Scale. The peppers give this spicy vegetarian chili it’s kick. 
A serrano pepper loses some of its heat as it cooks.
Serrano peppers are a step spicier than jalapenos. These cheesy jalapeno poppers feature the pepper with a cheesy filling that balances the heat. The heat of the pepper is toned down when the membrane and seeds are removed. Jalapenos are the most common pepper used in Mexican cooking. The hot peppers listed below are found in many different Mexican dishes. What peppers are used in Mexican cooking? Bell peppers have a 0 SHU because they are sweet peppers, not spicy. Anaheim Scoville units are 500 to 1,000 SHU. Poblano Scoville units are 1,000 to 2,000 SHU. Jalapeno Scoville units are 2,500 to 8,000 SHU. Serrano Scoville units are 8,000 to 22,000 SHU. Cayenne pepper measures 30,000 to 50,000 SHU. Chile de Arbol Scoville units are 15,000 to 65,000 SHU. Thai chili peppers measure 50,000 to 100,000 SHU. Habanero Scoville units are a whopping 150,000 to 575,000 SHU. Ghost pepper scoville units are 800,000 to 1,001,300 SHU. The peppers increase in intensity from there.Īll varieties of hot peppers are measured on the Scoville Scale, but here are a few of the more common ones: The peppers with the smallest Scoville units are bell peppers. Read the scale starting at the bottom of the chart. To make it visually easier to read, the Scoville Scale is usually shown in a chart form. Scoville Scale peppers and their Scoville Units The Scoville Scale rates peppers from zero SHU (no heat at all) to SHU’s in the millions. As a result, peppers are now given a number to represent their Scoville Heat Units (SHU). In the 1980s, a more scientifically accurate method of measuring capsaicin concentration was developed. Their job was to determine how much the pepper had to be diluted before they could no longer sense the heat. Originally, dried peppers were dissolved in water, then given to a panel of five trained taste testers. The Scoville Scale has evolved with time. 
A chemical reaction in capsaicin is what causes peppers to be spicy. Pure capsaicin is a natural component in spicy peppers and things made from the peppers, such as hot sauce. He created them in 1912 as a way to measure the heat or spiciness of peppers. The Scoville Scale and its form of measurement, Scoville Heat Units (SHU), are the creation of a pharmacologist by the name of Wilbur Scoville. The Scoville scale is a spicy food lover’s guide to hot peppers. Learn what Scoville units are, and how the the hottest peppers in the world measure up! Plus, learn where your favorite Mexican chili peppers fall on the scale.
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