These units measure the amount of capsaicin (the chemical that provides the heat) in a pepper.

The higher the Scoville Units the hotter the chile pepper.

	16,000,000	Pure Capsaicin
	100,000-350,000	Habanero; Scotch Bonnet
	50,000 - 100,000	Chiltepin; Thai; Santaka
	30,000 - 50,000	Aji; Cayenne, Pequin, Tabasco
	15,000 - 30,000	Chile de Arbol
	5,000 - 15,000	Serrano; Yellow Wax
	2,500 - 5,000	Guajillo; Jalapeño; Mirasol
	1,500 - 2,500	Cascabel; Rocotillo; Sandia
	1,000 - 1,500	Ancho; Española; Negro; Pasilla
	500 - 1,000	Anaheim; Big Jim; Mulato; New Mexico
	100 - 500	Cherry; Mexi-Bells
	0 - 100	Mild Bells; Pimento; Sweet Banana