1/5
Low to No Heat
Jalapeño and below
Reference: 0–10,000 SHUMatt's Heat Ratings
The Fire & Flavor Heat Scale
Fire & Flavor's five-level heat model follows the hottest recognized pepper present: jalapeño and below is 1/5, cayenne tier is 2/5, habanero tier is 3/5, Ghost Pepper is 4/5, and Scorpion, Carolina Reaper, Pepper X, and other true superhots are 5/5.
The SHU values describe raw pepper potential. Finished product heat can shift dramatically with pepper percentage, dilution, processing, fermentation, ripeness, and batch variation.
Personalize the Archive
What is the hottest level you still enjoy?
Choose your comfortable ceiling. Product pages will compare their estimated heat with this setting on this device.
Current settingNot set
2/5
Mild
Cayenne / Serrano / Thai Chile
Reference: 10,001–99,999 SHU
3/5
Medium
Habanero / Scotch Bonnet
Reference: 100,000–699,999 SHU
4/5
Hot
Ghost Pepper / Bhut Jolokia
Reference: 700,000–1,199,999 SHU
5/5
Extreme
Scorpion / Carolina Reaper / Pepper X / superhots
Reference: 1,200,000+ SHUPepper Research
Peppers Currently Named in the Archive
78 peppers
| Pepper | Estimated SHU | Scale | Products | Confidence |
|---|---|---|---|---|
| Bell Pepper | 0 | 1/5 Low to No Heat | 12 | High |
| HabanadaCornell-bred heatless C. chinense with habanero-like aroma. | 0 | 1/5 Low to No Heat | 1 | High |
| Sichuan PepperNot a Capsicum pepper. Its tingling sensation comes primarily from sanshools rather than capsaicin. | 0 | 1/5 Low to No Heat | 5 | High |
| Yellow Bell Pepper | 0 | 1/5 Low to No Heat | 1 | High |
| Shishito | 50–200 | 1/5 Low to No Heat | 0 | High |
| Banana Pepper | 0–500 | 1/5 Low to No Heat | 2 | Medium |
| Carmen Sweet Pepper | 0–500 | 1/5 Low to No Heat | 2 | High |
| Aji Dulce | 0–1,000 | 1/5 Low to No Heat | 0 | Medium |
| Cubanelle | 0–1,000 | 1/5 Low to No Heat | 0 | Medium |
| Paprika Pepper | 0–1,000 | 1/5 Low to No Heat | 2 | Medium |
| Sweet Pepper | 0–1,000 | 1/5 Low to No Heat | 0 | Medium |
| Anaheim | 500–2,500 | 1/5 Low to No Heat | 1 | High |
| Poblano | 1,000–2,000 | 1/5 Low to No Heat | 4 | High |
| Ancho | 1,000–2,500 | 1/5 Low to No Heat | 6 | High |
| Pasilla | 1,000–2,500 | 1/5 Low to No Heat | 3 | Medium |
| Bulgarian PepperGeneric Bulgarian pepper label; cultivar can vary. | 0–5,000 | 1/5 Low to No Heat | 1 | Low |
| Cherry Bomb Pepper | 2,500–5,000 | 1/5 Low to No Heat | 7 | Medium |
| Guajillo | 2,500–5,000 | 1/5 Low to No Heat | 4 | High |
| Hatch Green ChileHatch identifies a growing region and includes cultivars with differing heat. | 1,000–8,000 | 1/5 Low to No Heat | 6 | Medium |
| New Mexico Chile | 500–10,000 | 1/5 Low to No Heat | 1 | Medium |
| Korean Chili FlakeGochugaru heat varies by cultivar, seed content, and grind. | 1,500–10,000 | 1/5 Low to No Heat | 8 | Low |
| ChipotleChipotle is a smoke-dried ripe jalapeño. | 2,500–10,000 | 1/5 Low to No Heat | 30 | High |
| Fresno | 2,500–10,000 | 1/5 Low to No Heat | 6 | Medium |
| Jalapeño | 2,500–10,000 | 1/5 Low to No Heat | 85 | High |
| MoritaA smoked ripe jalapeño type. | 2,500–10,000 | 1/5 Low to No Heat | 3 | Medium |
| Red Jalapeño | 2,500–10,000 | 1/5 Low to No Heat | 17 | High |
| Hungarian Wax | 5,000–10,000 | 1/5 Low to No Heat | 0 | Medium |
| Serrano | 10,000–25,000 | 2/5 Mild | 25 | High |
| Aji Lemon Drop | 15,000–30,000 | 2/5 Mild | 2 | Medium |
| Barker's Xtra Hot New Mexico Chile | 15,000–30,000 | 2/5 Mild | 2 | Low |
| Chile de Árbol | 15,000–30,000 | 2/5 Mild | 2 | High |
| Italian Long Hot Pepper | 15,000–30,000 | 2/5 Mild | 2 | Medium |
| Calabrian Chile | 25,000–40,000 | 2/5 Mild | 2 | Medium |
| Red Chili FlakeGeneric flakes may blend multiple cultivars. | 15,000–50,000 | 2/5 Mild | 3 | Low |
| Aji Amarillo | 30,000–50,000 | 2/5 Mild | 3 | Medium |
| Cayenne | 30,000–50,000 | 2/5 Mild | 31 | High |
| Green Cayenne | 30,000–50,000 | 2/5 Mild | 1 | Medium |
| Tabasco Pepper | 30,000–50,000 | 2/5 Mild | 1 | High |
| Aji LimoAji Pepper Sauce publishes a 30,000–60,000 SHU range. | 30,000–60,000 | 2/5 Mild | 1 | High |
| Pequin | 30,000–60,000 | 2/5 Mild | 1 | Medium |
| Chiltepin | 50,000–100,000 | 2/5 Mild | 2 | Medium |
| Thai Chile | 50,000–100,000 | 2/5 Mild | 12 | Medium |
| Piri Piri | 50,000–175,000 | 2/5 Mild | 1 | Medium |
| Aji RocotoAji Pepper Sauce publishes a 100,000–250,000 SHU range for Rocoto. | 100,000–250,000 | 3/5 Medium | 8 | High |
| DatilUF/IFAS testing found maturity-dependent results from about 61,500 to 123,000 SHU, while broader references extend to 300,000. | 60,000–300,000 | 3/5 Medium | 5 | High |
| KS Lemon Starrburst | 100,000–300,000 | 3/5 Medium | 1 | Low |
| Habanero | 100,000–350,000 | 3/5 Medium | 151 | High |
| Scotch Bonnet | 100,000–350,000 | 3/5 Medium | 23 | High |
| Smoked Habanero | 100,000–350,000 | 3/5 Medium | 1 | Medium |
| Fatalii | 125,000–400,000 | 3/5 Medium | 2 | Medium |
| Red Savina Habanero | 350,000–577,000 | 3/5 Medium | 2 | High |
| Chocolate HabaneroNMSU lists tested Chocolate Habanero values up to roughly 700,000 SHU. | 425,000–700,000 | 3/5 Medium | 11 | High |
| Chocolate Ghost Pepper | 800,000–1,200,000 | 4/5 Hot | 1 | Medium |
| 7 Pot PepperGeneric 7 Pot entry. Individual cultivars vary and some exceed this range. | 780,000–1,300,000 | 5/5 Extreme | 3 | Medium |
| Leviathan Pepper | 800,000–1,300,000 | 5/5 Extreme | 1 | Low |
| Scorpion Red TailCultivar identity and published testing are inconsistent. | 800,000–1,400,000 | 5/5 Extreme | 3 | Low |
| Ghost PepperPenn State lists approximately 750,000-1,500,000 SHU; NMSU cites roughly 1 million SHU. | 750,000–1,500,000 | 4/5 Hot | 76 | High |
| Chocolate Scorpion | 800,000–1,500,000 | 5/5 Extreme | 2 | Low |
| Scorpion PepperGeneric scorpion label; named cultivars can test substantially hotter. | 800,000–1,500,000 | 5/5 Extreme | 23 | Medium |
| 7 Pot PrimoClassified in the Extreme tier under the approved superhot hierarchy. | 1,200,000–1,470,000 | 5/5 Extreme | 7 | Medium |
| Death Spiral Pepper | 1,200,000–1,500,000 | 5/5 Extreme | 1 | Low |
| Chocolate Douglah | 923,000–1,850,000 | 5/5 Extreme | 1 | Medium |
| Apocalypse ScorpionSuperhot Scorpion cultivar; published values vary and overlap the Reaper threshold. | 1,200,000–1,600,000 | 5/5 Extreme | 1 | Low |
| Chocolate BhutlahSuperhot hybrid with widely varying reported results; Classified in the Extreme tier under the approved superhot hierarchy. | 800,000–2,000,000 | 5/5 Extreme | 1 | Low |
| Trinidad ScorpionA superhot Scorpion-type pepper classified in the Extreme tier under the approved hierarchy. | 1,200,000–2,000,000 | 5/5 Extreme | 8 | High |
| Carolina ReaperGuinness reported tested averages near 1.57-1.64 million SHU. | 1,400,000–2,200,000 | 5/5 Extreme | 77 | High |
| Chocolate Reaper | 1,400,000–2,200,000 | 5/5 Extreme | 1 | Medium |
| Yellow Reaper | 1,400,000–2,200,000 | 5/5 Extreme | 1 | Medium |
| Apollo PepperProprietary superhot hybrid without a stable public laboratory range; placed at Reaper tier based on maker positioning. | 1,400,000–3,000,000 | 5/5 Extreme | 1 | Low |
| Dragon's BreathWidely repeated claimed figure; not recognized as a verified Guinness record. | 2,480,000 | 5/5 Extreme | 5 | Low |
| Pepper XGuinness-recognized average based on Winthrop University testing. | 2,693,000 | 5/5 Extreme | 2 | High |
| Chili ExtractExtract potency varies too widely to estimate without a stated SHU or concentration. | Not published / too variable | Product research | 1 | Low |
| Chili PepperGeneric pepper wording does not identify a cultivar. | Not published / too variable | Product research | 2 | Low |
| Racha PepperProprietary cultivar. Racha Organics publishes mild, medium, and hot sauce tiers but no numeric SHU range. | Not published / too variable | Product research | 3 | Low |
| Naga Viper | Not published / too variable | 5/5 Extreme | 0 | Medium |
| Armageddon Pepper | Not published / too variable | 5/5 Extreme | 0 | Medium |
| Primotalii | Not published / too variable | 5/5 Extreme | 0 | Medium |
| Komodo Dragon | Not published / too variable | 5/5 Extreme | 0 | Medium |
No peppers found
Try a shorter name, a different spelling, or clear the search to browse all peppers.
How product ratings are calculated
- Collect every named pepper we can verify for the product.
- Match each pepper to the Fire & Flavor tier table.
- Use the hottest recognized pepper as the product's 1–5 heat rating.
- If no named pepper tier can be verified, retain the researched product estimate and mark the uncertainty.
Named pepper tiers are authoritative even when raw SHU ranges overlap. Ghost Pepper / Bhut Jolokia is 4/5. Scorpion peppers, Carolina Reaper, Pepper X, and other true superhots are 5/5. Proprietary peppers without a published tier use clearly marked maker-defined levels.