What are Heat Levels?

Heat levels categorize chili peppers by their Scoville Heat Units (SHU), helping cooks and eaters choose peppers that match their tolerance. These categories simplify the wide range from bell peppers to superhots into manageable groups.

The Five Heat Level Categories

Most pepper experts divide the Scoville Scale into five tiers, though some systems use more granular breakdowns.

Mild (0-2,500 SHU)

Mild peppers deliver flavor without significant burn. Bell peppers, banana peppers, shishito, and poblanos live here. These varieties suit children, heat-sensitive eaters, and recipes where pepper flavor should complement, not dominate.

Use mild peppers for stuffing, grilling whole, or adding to salads. They provide sweetness, crunch, and vegetal notes without making eyes water.

Medium (2,500-25,000 SHU)

Medium heat peppers wake up the palate without overwhelming it. Jalapeños, serranos, Fresnos, and cherry peppers occupy this tier. Most citizens handle medium heat comfortably, making these peppers workhorses in kitchens worldwide.

Medium peppers balance flavor and fire. You taste the pepper itself, not just the burn. They work fresh in salsas, pickled for sandwiches, or roasted for sauces.

Hot (25,000-70,000 SHU)

Hot peppers demand respect. Cayenne, tabasco, and aji amarillo bring serious heat that lingers. Casual eaters may find these challenging, while chili fans appreciate the intensity.

Use hot peppers sparingly in fresh applications. They excel when dried into flakes, fermented into sauces, or infused into oils. A little cayenne powder goes a long way.

Very Hot (70,000-350,000 SHU)

Very hot peppers cross into extreme territory. Thai chilies, habaneros, Scotch bonnets, and piri piri pack tropical fruit flavors alongside punishing heat. These peppers separate enthusiasts from amateurs.

Handle very hot peppers with gloves, use tiny amounts, and dilute generously. One habanero can season a gallon of salsa. Their fruity, floral notes reward those who can withstand the flames.

Extreme (350,000+ SHU)

Extreme peppers exist for bragging rights, challenges, and fervent devotees. Ghost peppers, Carolina Reapers, Trinidad Scorpions, and 7 Pot varieties reach 800,000 to 2,200,000 SHU.

At this level, heat dominates all other flavors. Use extreme peppers in microscopic quantities, always with protective gear. They belong in mash ferments, extract sauces, and dare-you dishes, not everyday cooking.

Why Heat Levels Matter

Heat level guides help you cook with confidence. A recipe calling for "fresh chilies" means nothing without context. Substitute a habanero for a jalapeño and you will ruin the dish.

Restaurants and sauce makers also use heat levels for transparency. A bottle labeled "Very Hot" prepares customers better than vague claims like "spicy" or "flaming."

Personal Tolerance Varies

Heat tolerance builds with exposure. Regular chili eaters develop higher capsaicin thresholds, making medium peppers feel mild over time. What scorches a beginner might barely register for a veteran.

Genetics also play a role. Some people carry more TRPV1 receptors, making them hyper-sensitive to capsaicin. Others metabolize capsaicinoids faster, recovering quickly from the burn.

Choosing Your Level

Start low and climb slowly. Master mild and medium peppers before attempting very hot or extreme varieties. Learn to remove seeds and membranes to control heat within each pepper type.

Heat levels are not obstacles to overcome; they are guides to enjoyment. Find your comfortable zone, then explore one tier at a time. The burn is the journey, not the destination.