Given the wide selection of options in our Dried Bulk Chilies section, we thought it would be a good to list each chili in terms of its heat level and flavor to help you decide between them.

The Scoville Scale:
The Scoville heat scale (developed in 1912) is the oldest and most commonly referenced method of measuring pepper heat. The testing method is actually pretty simple: a panel of five or more judges is subjected to a taste test featuring the paste form of each pepper that has been diluted with sugar syrup. The degree of dilution required for the judges not to detect any capsaicin in the mixture determines each pepper’s rating on the scale. Despite its inherent subjectivity, this scale is still a useful way of ranking peppers relative to other peppers.

Chile Heat Scale:

	Pepper	Flavor Profile	Scoville Heat Level
	Bell Pepper		0
	Pepperoncini		100-500
	Aji Panca Chilies	(mild and fruity, poblano-esque)	500-1,000
	Red Anaheim Chilies	(sweet, fresh form of New Mexico Chilies)	500-1,500
	Poblano		500-2,500
	Green Anaheim Chilies	(immature fresh New Mexico Chilies)	1,000-1,500
	Ancho Chilies	(dried poblanos)	1,000-1,500
	Pasilla Negro Chilies	(good in moles)	1,000-2,000
	Cascabel Chilies	(round, with seeds that rattle)	1,500-3,000
	Mulato Chilies	(chocolate/licorice-like flavor)	2,500-3,000
	Guajillo Chilies	(mild flavor, some heat)	2,500-5,000
	Jalapeño		2,500-8,000
	Red Fresno Chilies	(fresh chilies, good in sauces & soups)	2,500-10,000
	Puya Chilies	(similar flavor to Guajillo, more spice)	5,000-8,000
	Yellow Caribe Chilies	(fresh chilies, great baked or in soups)	5,000-15,000
	New Mexico Chilies	(dried red Anaheim peppers)	8,000-12,000
	Smoked Serrano Chilies	(savory, not fruity heat)	10,000-20,000
	Chipotle Chilies	(smoked, dried Jalapeño)	10,000-50,000
	De Arbol Chilies	(similar to cayenne)	15,000-30,000
	Japones Chilies	(medium-strength asian chile)	15,000-35,000
	Aji Amarillo Chilies	(essential in Peruvian food)	30,000-50,000
	Pequin Chilies	(spicy, hint of citrus, sweetness)	30,000-60,000
	Tepin Chilies	(powerful but brief heat)	40,000-70,000
	Aji Limo Rojo Chilies	(organic, slightly sweet, crisp)	50,000-60,000
	Fresh Thai Chilies	(available red or green)	~50,000-100,000
	Dried Thai Chilies	(used in Thai, Chinese cooking)	50,000-100,000
	Aji Cereza Chilies	(organic, milder substitute for Habaneros)	70,000-80,000
	Habanero Chilies	(very hot, fruity/floral flavor)	100,000-350,000
	Scotch Bonnet Chilies	(similar heat to Habanero, different flavor)	150,000-325,000
	Ghost Chilies	(hottest in the world)	855,000-1050,000

What is Capsaicin?

Capsaicin is the naturally occurring molecule in chili peppers (likely evolved to deter mammals from eating them) that causes a burning sensation when it comes into contact with any tissue. Recent biological studies have demonstrated that it also actually activates heat receptors in the human mouth (just as menthol activates cold receptors).

Too Hot?

One of the easiest ways to tone down a chile pepper is by removing the seeds and inner ribs. This will significantly decrease the total capsaicin level of the pepper.

Organic Dried Chile Options:In addition to our Organic Aji Limo Rojo Chilies and Organic Aji Cereza Chilies, we now offer an organic choice for some other varieties: Organic Aji Panca Chilies, Organic Chipotle Chilies, Organic Habanero Chilies, Organic New Mexico Chilies, and Organic Aji Amarillo Chilies.

Still Can’t Decide? Try one of our dried chile pepper samplers!

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Browse More:
Dried Chile Recipes & Techniques
Fresh Chile & Pepper Recipes
Culinary Techniques