Heat Guide
The Scoville Scale, explained.
The Scoville Heat Unit (SHU) is the universal measurement of capsaicin — the compound that makes peppers hot. Named after pharmacist Wilbur Scoville (1912), it was originally measured by human taste testers. Today it's done by HPLC chromatography. Here's how to read the scale.
MILD
- Example peppers
- Banana pepper (0–500), Jalapeño (2,500–8,000)
- What it feels like
- Warm, approachable. A tingle on the tongue. Great for everyday use and cooking.
- FlameRanked sauces
- Ranks 1–15
MEDIUM
- Example peppers
- Serrano (10,000–23,000), Cayenne (30,000–50,000)
- What it feels like
- Real heat, builds over time. Sweating is possible. Most people's comfort ceiling.
- FlameRanked sauces
- Ranks 16–40
HOT
- Example peppers
- Thai bird (50,000–100,000), Habanero (100,000–350,000)
- What it feels like
- Intense burn, endorphin rush. Eyes water. Lips go numb. You'll feel it for 20–30 min.
- FlameRanked sauces
- Ranks 41–69
VERY HOT
- Example peppers
- Ghost pepper (800,000–1,041,000), Trinidad Moruga Scorpion (1,000,000+)
- What it feels like
- Immediate, overwhelming heat. Hiccups, sweating, face flushing. Not for beginners.
- FlameRanked sauces
- Ranks 70–90
EXTREME
- Example peppers
- Carolina Reaper (2,200,000), Pepper X (3,180,000)
- What it feels like
- Pure pain + euphoria. Capsaicin overload — endorphin surge follows. Milk, not water.
- FlameRanked sauces
- Ranks 91–100
Pro tips
- Dairy (milk, yogurt) neutralizes capsaicin — water makes it worse
- Eat bread or rice to absorb the oil before it hits
- Build tolerance gradually — your body adapts
- Never touch your eyes after handling extreme sauces
- Sugar can help cut the burn in a pinch