Heat Index
Chile Heat Index
This chart places every dried chile we stock, whole and ground, on the Scoville scale, from dried bell pepper at zero to ghost chile at around 1,000,000 SHU. Pick a heat level, filter by flavor, and tap any chile to see its heat range, flavor notes and uses. Add it to your quote from there.
- Varieties
- 27
- Range
- 0 to 1,000,000 SHU
- Forms
- Whole and ground
- Minimum order
- 50 lb each
-
No heat
0 SHU · 2 chiles -
Heat Index
Green Bell Pepper
No heat 0–0 Scoville heat units
- Flavor
- Mild, sweet, vegetable notes
- Color
- Green
- Used for
- Soups, seasoning blends, prepared foods, garnish
-
Green Bell Pepper – DriedMinimum 50 lb
-
Heat Index
Red Bell Pepper
No heat 0–0 Scoville heat units
- Flavor
- Mild, sweet, vegetable notes
- Color
- Deep red
- Used for
- Soups, seasoning blends, prepared foods, garnish
-
Red Bell Pepper – DriedMinimum 50 lb
-
Mild
Up to 2,500 SHU · 9 chiles -
Heat Index
California
Mild 500–2,500 Scoville heat units
- Flavor
- Mild, gentle sweetness, smooth
- Used for
- Sauces, stews, chile pastes, enchiladas
-
California Chile – WholeMinimum 50 lb
-
California Chile – GroundMinimum 50 lb
-
Heat Index
New Mexico
Mild 500–2,500 Scoville heat units
- Flavor
- Smooth, earthy, slightly sweet
- Color
- Vibrant red
- Used for
- Sauces, pastes, enchiladas, Southwestern cuisine
-
New Mexico Chile – WholeMinimum 50 lb
-
New Mexico Chile – GroundMinimum 50 lb
-
Heat Index
Pasado
Mild 500–2,500 Scoville heat units
- Flavor
- Distinctive, roasted, regional
- Used for
- Specialty sauces, regional dishes, authentic cuisine
-
Pasado Chile – WholeMinimum 50 lb
-
Heat Index
Aji Panca
Mild 1,000–1,500 Scoville heat units
- Flavor
- Smoky-sweet, raisin-like, complex
- Color
- Dark burgundy-brown
- Used for
- Adobo sauces, rubs, marinades, Latin flavor bases
-
Aji Panca Chile – WholeMinimum 50 lb
-
Heat Index
Ancho
Mild 1,000–2,000 Scoville heat units
- Flavor
- Rich sweetness, cocoa-raisin notes, gentle heat
- Color
- Deep red-brown
- Used for
- Mole, enchilada sauce, braised dishes, sauces, pastes
-
Ancho Chile – WholeMinimum 50 lb
-
Ancho Chile – GroundMinimum 50 lb
-
Heat Index
Chilaca
Mild 1,000–2,500 Scoville heat units
- Flavor
- Classic Mexican, earthy
- Used for
- Sauces, stews, regional preparations
-
Chilaca Chile – WholeMinimum 50 lb
-
Heat Index
Mulato
Mild 1,000–1,500 Scoville heat units
- Flavor
- Chocolate-like, sweet, complex
- Color
- Dark brown
- Used for
- Mole, specialty sauces, Mexican cuisine
-
Mulato Chile – WholeMinimum 50 lb
-
Heat Index
Pasilla Negro
Mild 1,000–2,500 Scoville heat units
- Flavor
- Rich, complex, earthy
- Color
- Dark brown to black
- Used for
- Mole, specialty sauces, Mexican cuisine
-
Pasilla Negro Chile – WholeMinimum 50 lb
-
Pasilla Negro Chile – GroundMinimum 50 lb
-
Heat Index
Cascabel
Mild 1,500–2,500 Scoville heat units
- Flavor
- Nutty, slightly smoky, complex
- Used for
- Salsas, sauces, regional Mexican cuisine
-
Cascabel Chile – WholeMinimum 50 lb
-
Medium
2,500–10,000 SHU · 6 chiles -
Heat Index
Guajillo
Medium 2,500–5,000 Scoville heat units
- Flavor
- Balanced, tangy, slightly sweet
- Color
- Vibrant red
- Used for
- Sauces, pastes, salsas, Mexican cuisine
-
Guajillo Chile – WholeMinimum 50 lb
-
Guajillo Chile – GroundMinimum 50 lb
-
Heat Index
Morita
Medium 2,500–8,000 Scoville heat units
- Flavor
- Smoky, sweet, balanced
- Color
- Dark reddish-brown
- Used for
- Sauces, salsas, marinades, Mexican cuisine
-
Morita Chile – WholeMinimum 50 lb
-
Morita Chile – GroundMinimum 50 lb
-
Heat Index
Kimchi
Medium 4,000–8,000 Scoville heat units
- Flavor
- Balanced heat, vibrant
- Color
- Bright red
- Used for
- Fermentation, kimchi, spice processing, Asian cuisine
-
Kimchi Chile – WholeMinimum 50 lb
-
Heat Index
Chipotle
Medium 5,000–10,000 Scoville heat units
- Flavor
- Deep smoke, robust, complex
- Color
- Dark brown
- Used for
- Sauces, stews, adobo, custom grinding
-
Chipotle Chile – WholeMinimum 50 lb
-
Chipotle Chile – GroundMinimum 50 lb
-
Heat Index
Oaxaca
Medium 5,000–10,000 Scoville heat units
- Flavor
- Regional, complex, traditional
- Used for
- Specialty sauces, Oaxacan cuisine, mole
-
Oaxaca Chile – WholeMinimum 50 lb
-
Heat Index
Puya
Medium 5,000–8,000 Scoville heat units
- Flavor
- Bright heat, fruity notes
- Color
- Vibrant red
- Used for
- Salsas, spice blends, sauces, Mexican cuisine
-
Puya Chile – WholeMinimum 50 lb
-
Hot
10,000–60,000 SHU · 6 chiles -
Heat Index
Costeño
Hot 12,000–25,000 Scoville heat units
- Flavor
- Lively heat, distinct regional character
- Used for
- Specialty salsas, sauces, authentic Latin cuisine
-
Costeño Chile – WholeMinimum 50 lb
-
Heat Index
Arbol
Hot 15,000–30,000 Scoville heat units
- Flavor
- Bold heat, clean, bright
- Used for
- Sauces, salsas, grinding, spice processing
-
Arbol Chile – Whole (Stemless, Yunnan)Minimum 50 lb
-
Arbol Chile – Whole (Yunnan)Minimum 50 lb
-
Arbol Chile – Ground (Yunnan)Minimum 50 lb
-
Heat Index
Japanese
Hot 15,000–30,000 Scoville heat units
- Flavor
- Clean, sharp heat, bright
- Used for
- Asian dishes, grinding, sauces, spice blends
-
Japanese Chile – WholeMinimum 50 lb
-
Heat Index
Aji Amarillo
Hot 30,000–50,000 Scoville heat units
- Flavor
- Bright, fruity, clean heat
- Color
- Golden-orange
- Used for
- Peruvian sauces, pastes, seasoning builds
-
Aji Amarillo Chile – WholeMinimum 50 lb
-
Heat Index
Cayenne
Hot 30,000–50,000 Scoville heat units
- Flavor
- Bright, direct heat, clean
- Used for
- Grinding, infusions, sauce production, spice processing
-
Cayenne Chile – WholeMinimum 50 lb
-
Heat Index
Pequin
Hot 30,000–60,000 Scoville heat units
- Flavor
- Sharp, clean heat, bright
- Used for
- Hot sauces, spice blends, extreme heat products
-
Pequin Chile – WholeMinimum 50 lb
-
Very hot
60,000–350,000 SHU · 3 chiles -
Heat Index
Bird's Eye
Very hot 50,000–100,000 Scoville heat units
- Flavor
- Intense heat, bright, clean
- Used for
- Asian cuisine, sauces, stir-fries, infusions, grinding
-
Birds Eye Chile – WholeMinimum 50 lb
-
Heat Index
Tepin
Very hot 50,000–100,000 Scoville heat units
- Flavor
- Intense heat, wild chile character
- Used for
- Spice blends, hot sauces, extreme heat products
-
Tepin Chile – WholeMinimum 50 lb
-
Heat Index
Habanero
Very hot 100,000–350,000 Scoville heat units
- Flavor
- Bold heat, tropical, fruity
- Color
- Bright orange
- Used for
- Sauces, salsas, hot sauce production, specialty preparations
-
Habanero Chile – WholeMinimum 50 lb
-
Habanero Chile – GroundMinimum 50 lb
-
Extreme
350,000+ SHU · 1 chile -
Heat Index
Ghost
Extreme 800,000–1,000,000 Scoville heat units
- Flavor
- Fruity, intense, slow-building heat
- Color
- Deep red
- Used for
- Hot sauces, chile oils, seasoning blends, Northeast Indian cuisine
-
Ghost Chile – WholeMinimum 50 lb
-
Ghost Chile – GroundMinimum 50 lb
Heat ranges come from our product specifications; where a specification gives no figure, we use the standard published range for the variety. Ready to order? Open your quote list.
