Poblano and sriracha rate between 1,000 and 2,500, jalapenos up to 8,000, cayenne can peak at 50,000, habaneros up to 350,000 and the ghost pepper, one of the hottest, as much as 2,200,000 units.

Uncovering compounds that tame the heat of chili peppers. ScienceDaily. Retrieved June 11, 2025 from www.sciencedaily.com / releases / 2025 / 05 / 250514111251.htm. American Chemical Society.

Chili peppers are famous for their heat. That fiery sensation on your tongue comes from compounds known as capsaicinoids. Breakthrough ‘anti-spice’ reduces the heat of fiery foods ...

At the top of the chart there is a light green Pepper X hot pepper that has 2,693,000 SHU (Scoville Heat Unit). That's followed by the fire engine red Carolina Reaper at 2,200,000 SHU.

Researchers found that three specific molecules can tone down the sensation of heat when combined with capsaicin. They don’t reduce spice levels, but rather how we feel them. It’s a promising ...

“Identification of Chili Pepper Compounds That Suppress Pungency Perception” Journal of Agricultural and Food Chemistry. When biting into a chili pepper, you expect a fiery sensation on your tongue.