Supermarket Peppers, Ranked

These are just the most common peppers, the ones you are likely to find in an everyday supermarket. Of course there are other varieties, some of which are much hotter on the Scoville Heat Units scale (over 1 million).

0 to 4,000 is considered mild. 4,000 to 15,000 is considered medium. 15,000 to 50,000 is considered hot. Above that is considered extra hot.

The potent heat you experience eating chili peppers is caused by capsaicin, a colorless, odorless, waxy compound found in the white pith of the pepper’s inner wall where the seeds are attached. Capsaicin can improve digestion by increasing digestive fluids in the stomach and by fighting bacteria that can cause stomach infections. You can trim and wash the pith and seeds (or just the seeds) away to dilute the capsaicin, but use nitrile gloves and avoid touching your any part of your skin, for example wiping your mouth, nose, or eyes… especially not your eyes. Be sure to wash your hands with vinegar or soap when you are finished working with peppers.

• Banana - Very Mild (0 to 500)

• Pimento (also known as cherry peppers) - Very Mild (100 to 500)

• Pepperocini - Very Mild (100 to 500)

• Shishito - Very Mild (100 to 1,000)

• Paprika - Very Mild (250 to 1,000)

• Peppadew Piquante - Very Mild (1,100 to 1,200)

• Anaheim - Very Mild to Mild (500 to 2,500)

• Poblano (or Ancho) - Mild (1,000 to 1,500)

• Hatch - Mild to Medium (1,000 to 8,000)

• Jalapeno - Medium (3,500 to 8,000)

• Chipotle - Medium (2,500 to 8,000)

• Serrano - Medium (6,000 to 23,000)

• Cayenne - Hot (30,000 to 50,000)

• Tabasco - Hot (30,000 to 60,000)

• Thai Chile (also known as Bird’s Eye)- Extra Hot (50,000 to 100,000)

• Scotch Bonnet - Extra Hot (100,000 to 325,000)

• Habanero - Extra Hot (100,000 to 350,000)