This is a obviously a common question but the answer is subject to a lot of variation, the actual 'hotness' of a chilli will depend on many factors such as the variety of chilli, how it is grown and how long it is left on the plant before it is harvested.



In general though the 'heat' of a chilli or chilli product can be rated by measuring the concentration of the compound capsaicin that causes this sensation.

The most widley accepted standard of measurement today is the Scoville scale, although somewhat imprecise as it relies very much on the sensory subjectiveness of human testers.

General list of Chillies and their Scoville ratings

Scoville rating	Type of pepper
15,000,000–16,000,000	Pure capsaicin
8,600,000–9,100,000	Various capsaicinoids (e.g., homocapsaicin, homodihydrocapsaicin, nordihydrocapsaicin)
5,000,000–5,300,000	Law Enforcement Grade pepper spray, FN 303 irritant ammunition
855,000–1,075,000	Bhut Jolokia (Naga Jolokia)
876,000–970,000	Dorset Naga
350,000–580,000	Red Savina habanero
100,000–350,000	Guntur Chilli, Habanero chili, Scotch Bonnet Pepper, Datil pepper, Rocoto, African Birdseye, Madame Jeanette, Jamaican Hot Pepper
50,000–100,000	Bird's eye chili/Thai Pepper/Indian Pepper, Malagueta Pepper, Chiltepin Pepper, Pequin Pepper
30,000–50,000	Cayenne Pepper, Ají pepper, Tabasco pepper, Cumari pepper
10,000–23,000	Serrano Pepper, Chichen Itza
2,500–8,000	Jalapeño Pepper, Guajillo pepper, New Mexican varieties of Anaheim pepper, Paprika
500–2,500	Anaheim pepper, Poblano Pepper, Rocotillo Pepper, Peppadew
100–500	Pimento, Peperoncini
0	No significant heat, Bell pepper, Aji dulce