| | Scoville heat units | Chili pepper |
| | 16,000,000 | Pure capsaicin and dihydrocapsaicin | | 9,100,000 | Nordihydrocapsaicin | | 8,600,000 | Homodihydrocapsaicin and homocapsaicin | | 2,000,000 | Common pepper spray | | 1,001,304 | Naga-Bih Jolokia pepper | | 100,000–350,000 | Habanero (Capsicum chinense Jacquin) | | 100,000–325,000 | Scotch bonnet (Capsicum chinense) | | 100,000–225,000 | Birds eye pepper | | 100,000–200,000 | Jamaican hot pepper | | 100,000–125,000 | Carolina Cayenne pepper | | 95,000–110,000 | Bahamian pepper | | 85,000–115,000 | Tabiche pepper | | 75,000–80,000 | Red amazon pepper | | 75,000 | Chile-Today Red Amazon Powder, from Chile-Today Hot Tamale | | 50,000–100,000 | Thai pepper (Capsicum annuum) | | 50,000–100,000 | Chiltepin pepper | | 40,000–58,000 | Piquin pepper | | 40,000–50,000 | Super chili pepper | | 40,000–50,000 | Santaka pepper | | 30,000–50,000 | Cayenne pepper (Capsicum baccatum and Capsicum frutescens) | | 30,000–50,000 | Tabasco pepper (Capsicum frutescens) | | 15,000–30,000 | De Arbol pepper | | 12,000–30,000 | Manzano pepper | | 6,000–23,000 | Serrano pepper | | 5,000–10,000 | Hot wax pepper | | 2,500–8,000 | Santaka pepper | | 2,500–5,000 | Jalapeño (Capsicum annuum) | | 2,500–5,000 | Guajillo pepper | | 1,500–2,500 | Rocotillo pepper | | 1,000–2,000 | Pasilla pepper | | 1,000–2,000 | Ancho pepper | | 1,000–2,000 | Poblano pepper | | 700–1,000 | Coronado pepper | | 500–2,500 | Anaheim pepper | | 500–1,000 | New Mexico pepper | | 400–700 | Santa Fe Grande pepper | | 100–1000 | Cubanelle pepper (Capsicum annuum) | | 100–500 | Pepperoncini, pepper also known as Tuscan peppers, sweet Italian peppers, and golden Greek peppers | | 100–500 | Pimento | | 0 | Sweet bell pepper |
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