How hot is hot, exactly
Wilbur Scoville worked it out in 1912. Scoville Heat Units measure how much sugar water it takes to neutralise a pepper, so the higher the number, the more you are signing up for.
Mild
0 to 2,500 SHU
Bell, pimiento, cherry, cubanelle, poblano
Sweet and crisp with little or no burn. The poblano at the top of this band turns into the ancho chile once it is dried.
Medium
2,500 to 25,000 SHU
Jalapeño, serrano
The gateway band. A jalapeño runs 2,500 to 8,000 SHU, which is approachable for most people and the reason it turns up in everything.
Hot
25,000 to 100,000 SHU
Cayenne, tabasco, Thai chili, malagueta
Sharp, lingering spice with a clean, bright flavour that cuts through rich or oily food.
Very hot
100,000 to 750,000 SHU
Habanero, scotch bonnet, red savina
Fruity and tropical up front, searing underneath. The red savina once held the world record at 750,000 SHU.
Superhot
750,000 SHU and up
Ghost, naga viper, moruga scorpion, Carolina reaper
A slow build that can last minutes. This is the band Jim Grim comes from, and it is treated with respect on the ranch.
Shop by heat level
The pepper rating on every Tennessee Bob's label maps onto those bands.