🌶️ Chilli Compare

Pick any of 49 chillies and see their heat side by side — from a bell pepper's zero to the superhots past a million Scoville units — with where they come from and how they taste.

2 · Scoville range

On the log scale every step along is ten times hotter, so mild and superhot chillies fit on one chart. Switch to linear to see how far the superhots really are from everything else.

3 · Heat groups

Every chilli on the site, by the middle of its Scoville range. The solid part is what you've picked; click a column to add the whole group.

How the groups are drawn

No heat	0 SHU
Mild	under 2,500
Medium	2,500–30,000
Hot	30,000–100,000
Very hot	100,000–500,000
Superhot	500,000 and up

Heat varies from pod to pod, by variety and with how the plant was grown, so every figure is a range, and the published ranges themselves vary. See the Scoville scale for how heat is measured.

4 · Side by side

Chilli	Heat	Scoville	vs a jalapeño	Native to	Flavour
Bell pepper	No heat	0 SHU	no heat	Americas (the species); the blocky bell type was bred in Europe and North America	Ripe: sweet, juicy, fruity; green: grassy, crisp and slightly bitter
Poblano and ancho	Mild	1,000–2,000 SHU	4× milder	Puebla, Mexico	Poblano: earthy, green, rich; ancho: sweet, raisin, prune, coffee and tobacco
Jalapeño	Medium	2,500–8,000 SHU	about the same	Mexico	Bright, grassy, green-bell-pepper crunch with moderate heat
Cayenne pepper	Hot	30,000–50,000 SHU	8× hotter	Tropical Americas	Sharp, clean heat; faintly fruity and dusty
Habanero	Very hot	100,000–350,000 SHU	43× hotter	Amazon basin; long cultivated in the Caribbean and Yucatán	Apricot, citrus and tropical fruit; floral; intense slow-building heat
Ghost pepper	Superhot	800,000–1,041,000 SHU	175× hotter	Cultivated in northeast India (Assam, Nagaland, Manipur) and neighbouring regions	Fruity and slightly smoky at first; then an extreme, long-lasting burn
Carolina Reaper	Superhot	1,400,000–2,200,000 SHU	343× hotter	Bred in South Carolina, United States (the species is South American)	Sweet and fruity at first, with hints of cinnamon and chocolate reported; then an extreme burn