Our pepper heat scale
We grow more than twenty varieties of hot peppers ourselves. Here they are, from the mildest to the most formidable.
The Scoville scale measures a pepper's heat. The values are approximate by nature: the same plant varies with the season, the soil and how ripe the fruit is picked. Above one million units, growers speak of a 'super-hot' — a category defined by its floor, with no ceiling.
Every variety, at a glance
| Variety | Scoville | Heat |
|---|---|---|
| Trinidad Perfume | 0 to 500 SHU | Mild 21 times milder than a jalapeño |
| Pepperoncini | 100 to 500 SHU | Mild 18 times milder than a jalapeño |
| Apple Crisp | 500 to 1,000 SHU | Mild 7 times milder than a jalapeño |
| Peppapeach Stripey | 1,000 to 5,000 SHU | Mild slightly milder than a jalapeño |
| Jalapeño | 2,500 to 8,000 SHU | Medium the benchmark for this scale |
| Zebrange | 5,000 to 10,000 SHU | Medium slightly hotter than a jalapeño |
| Tangerine Tiger | 5,000 to 10,000 SHU | Medium slightly hotter than a jalapeño |
| Aji Fantasy | 5,000 to 10,000 SHU | Medium slightly hotter than a jalapeño |
| Brazilian Starfish | 10,000 to 30,000 SHU | Medium 4 times hotter than a jalapeño |
| Aji Lemon | 15,000 to 30,000 SHU | Medium 4 times hotter than a jalapeño |
| Chili Arbol Chocolate | 20,000 to 40,000 SHU | Hot 6 times hotter than a jalapeño |
| Lemon Ghostly Jalapeño | 25,000 to 50,000 SHU | Hot 7 times hotter than a jalapeño |
| Sugar Rush Stripey | 25,000 to 50,000 SHU | Hot 7 times hotter than a jalapeño |
| Aji Cristal | 30,000 to 50,000 SHU | Hot 8 times hotter than a jalapeño |
| Aji Amarillo | 30,000 to 50,000 SHU | Hot 8 times hotter than a jalapeño |
| KSLS | 100,000 to 200,000 SHU | Very hot 29 times hotter than a jalapeño |
| Habanero Orange | 100,000 to 350,000 SHU | Very hot 43 times hotter than a jalapeño |
| Scotch Bonnet | 100,000 to 350,000 SHU | Very hot 43 times hotter than a jalapeño |
| Devil's Tongue White | 125,000 to 325,000 SHU | Very hot 43 times hotter than a jalapeño |
| Scotch Bonnet Cream | 250,000 to 400,000 SHU | Extreme 62 times hotter than a jalapeño |
| Scotch Bonnet Cappuccino | about 300,000 SHU | Very hot 57 times hotter than a jalapeño |
| Ghost | 855,000 to 1,041,427 SHU | Super-hot 181 times hotter than a jalapeño |
| Lemon Reaper | 1,000,000 SHU and up | Super-hot 190 times hotter than a jalapeño |
How to use dried peppers
Here is what is really great about dried peppers: you can use them however you like, whenever you like, and enjoy their taste, their aroma and their heat for a long time.
Once dried, peppers keep far longer while holding on to the characteristics of each variety. And they are remarkably versatile.
- Grind them to make your own chilli powder.
- Rehydrate them for sauces, soups, stews and marinades.
- Crumble them straight onto a pizza, pasta or tacos.
- Infuse them in an oil, a vinegar or a sauce.
- Add them to marinades and spice blends.
- And you decide how much: from a gentle kick to 'oops, that was too much'.
Each variety keeps its own character: fruity, lemony, sweet, smoky or downright explosive.
A fine way to keep your favourite peppers on hand all year, even once fresh pepper season is over.
In detail
Zebrange
5,000 to 10,000 SHU · slightly hotter than a jalapeño
Tangerine Tiger
5,000 to 10,000 SHU · slightly hotter than a jalapeño
Aji Lemon
15,000 to 30,000 SHU · 4 times hotter than a jalapeño
Lemon Ghostly Jalapeño
25,000 to 50,000 SHU · 7 times hotter than a jalapeño
Sugar Rush Stripey Capsicum baccatum
25,000 to 50,000 SHU · 7 times hotter than a jalapeño
- Taste
- Saveur douce et fruitée aux notes tropicales et légèrement citronnées
- Flesh
- assez épaisse, croquante et juteuse
- Colour when ripe
- pêche à orange, parcourue de rayures rouges plus ou moins prononcées.
Our products made with this pepper Sel de mer Sugar rush stripey
Habanero Orange
100,000 to 350,000 SHU · 43 times hotter than a jalapeño