Anaheim Peppers – 500 – 2,500 Scoville Heat Units (SHU).Cholula Hot Sauce – 500 – 1,000 Scoville Heat Units (SHU).Pepperoncini Peppers – 100 – 500 Scoville Heat Units (SHU).Banana Peppers – 0 – 500 Scoville Heat Units (SHU).Bell Pepper – 0 Scoville Heat Units (SHU).Here is a list of Scoville Heat Units (SHU) of the most common chili peppers and hot sauces so you can get an understanding of how they relate to each other. Scoville Scale for Some of the Most Common Chili Peppers and Hot Sauces This is not a complete list of chili peppers, but rather a representation of some of the more popular chili peppers listed by heat level from hottest to mildest. A List of Chili Peppers from Hottest to Mildest as Measured on the Scoville Heat Unit (SHU) Scale Capsaicin occurs naturally in peppers along with other capsaiciniods, all of which make up the unique tastes and heat reactions of each pepper, depending on their ratios. The term “capsaicin” comes from the pepper plants’ classification, of the genus Capsicum. What is really being measured is the concentration of “ capsaicin“, the active ingredient that produces that sensation of heat on our tongues. The Scoville Scale can be used to not only measure chili peppers, but anything that is made from chili peppers, such as hot sauce. It has been replaced by High Performance Liquid Chromatography, or HPLC, which measures the pepper’s heat producing chemicals and rates them in ASTA pungency units. Today, testing chili pepper heat is not quite so subjective. Several factors can affect the heat of a pepper, but they generally fall into the ranges listed below. See the chart at the bottom of the page to compare several peppers on the range of the scale, and how they relate to pure capsaicin. Pure capsaicin, the stuff that makes chili peppers hot, is rated between 15 – 16,000,000 Scoville heat units. Note that 1 part per 1,000,000 dilutions of water is rated at 1.5 Scoville Units. The measurements are divided into multiples of 100. He would then dilute the solutions bit by bit until they no longer burned the tongues of the tasters, after which he would assign a number to the chile pepper based on the number of dilutions needed to kill the heat. Originally, Scoville ground up peppers and mixed them with sugar water, then tested them with a panel of tasters who sipped from these sugar-water-pepper solutions. At the time, Scoville worked for a pharmaceutical company named Parke-Davis where he developed a test called the “Scoville Organoleptic Test” which is used to measure a chili pepper’s pungency and heat. The Scoville Scale and Scoville Heat Unit (SHU) were named for scientist Wilbur Scoville in 1912. Learn what is the Scoville Scale, a list of chili peppers and their Scoville Heat Units (SHUs) from hottest to mildest and more. The Scoville Scale and Scoville Heat Unit (SHU) were named for scientist Wilbur Scoville in 1912 for measuring a chili pepper’s pungency and heat.