From DN Recipes by David Nagy · Food & Beverage

Chile Pepper Types

Published 2026-06-09

 

Fresh chiles. dried chiles

Mild to Medium (Under 60,000 SHU)

• California: 500–2,000 SHU (deep, earthy, and sometimes fruity)
• Ancho: 1,000–2,000 SHU (Mild, smoky, raisin notes).
• Pasilla: 1,000–2,500 SHU (Earthy, rich, raisin-like flavor)
• Guajillo: 2,500–5,000 SHU (Tangy, cranberry notes).
• Chipotle (Morita): 15,000–30,000 SHU (Smoky, earthy).
• Chile de Arbol: 15,000–30,000 SHU (Grassy, acidic heat)
• Guntur Sannam: 25,000–35,000 SHU (Fruity, tobacco notes).

Medium to Hot (60,000–100,000+ SHU)

• Thai Bird's Eye: 70,000–130,000 SHU (Bold, peppery heat).
• Chiltepin: 50,000–100,000 SHU (Smoky, earthy, upfront heat).
• African Bird's Eye (Piri Piri): 100,000–225,000 SHU (Clean, burning heat).

Very Hot (100,000+ SHU)

• Habanero: 100,000–350,000 SHU (Fruity, floral).
• Ghost Pepper (Bhut Jolokia): 300,000–400,000 SHU (Very hot, slight smokiness).
• Scorpion Pepper: Up to 800,000 SHU (Incredibly hot)