•SOURCE (1) "The Great Chile Book" by M. Miller, scale of 1-10 (10 is hottest)

•SOURCE (2) "Chile Pepper Magazine", Scoville Unit scale x1000, obtained by high pressure liquid chromatography

ALL SOURCES: (d) dried, (f) fresh

,

Aji Rojo	(1) 7-8.5 f,	(2) 30-50 f

Anaheim, (1) 2-3 f,

Ancho, (1) 5 d,

Cayenne, (1) 8 d, (2) 30-50 f

Cherry, (1) 3 f,d,

Chipotle, (1) 6 d, (2) 50-100 d

De Arbol, (1) 7.5 d (2) 15-30 f

Guajillo, (1) 2-4 d,

Habaneros, (1) 10 d, (2) 100-300 f

Jalapeno, (1) 5.5 f, (2) 2.5-5 f

Pequin, (1) 8.5 d, (2) 30-50 f

Poblano, (1) 3 f,

Rocoto, (1) 7-8 f, (2) 30-50 f

Serrano, (1) 7 f, (2) 5-15 f

Tabasco, (1) 9 f, (2) 30-50 f

Tepin, (1) 8 d,f,

Thai, (1) 7-8 f, (2) 50-100 f

Yellow Wax (1) 1 f, (2) 5-15 f