| Title | Description |
| H0 | No Heat (or trace-ever some bell pepper have trace heat)
Bell pepper, Green, Red, Orange, Purple and Yellow; pimiento; Sweet Banana; U.S. Paprika; Pepromcini ( most ); Cherry ( cool end ) – (Scoville 0 to 100 ) |
| H1 | Detectable heat to the average palate
Aleppo pepper; Cherry (hot end); Peproncini (hot end ) – ( Scoville 100 to 500 ) |
| H2 | ONLY FOR CANADIAN COULD CALL THESE “HOT”
Hungarian Hot Peprika; E1 Paso; Anaheim, California, New Mexico, Santa Fe, Coronado; Poblano ( mild end) chilli powder ( California and New Mexico ), - ( Scoville 500 to 1000 ) |
| H3 | Heat, but comfortable
Poblano ( hot end ); Mulato; Ancho; Pasilla; _ ( Scoville 1000 to 1500 ) |
| H4 | “Entry level” hot chillis
Cascabel; Sandia; Yellow Hot Was – ( Scoville 1500 to 2500 ) |
| H5 | The Mexican border
Jalapeno ( mild end ); Fresno, Mirasol; Guajillo; Louisiana hot sauce – ( Scoville 2500 to 5000 ) |
| H6 | Starting to sweat
Serrano ( low end ); Jalapeno ( high end ); Hot Was; Hidalgo; Tabasco Souce – ( Scoville 5000 to 15000 ) |
| H7 | The wear have fallen by the wayside
Serrano ( high end ); Manazano; De Arbol; habanero sauce – ( scoville 15000 to 30000 ) |
| H8 | Ok, that’s quite hot enough now.
Cayenne; Tabasco; PiQuin; Super chile; Sanaka; Aji; Thai ( mid end )- ( Scoville 30000 to 50000 ) |
| H9 | Fire and Damnation !
Thai ( hot end ); Bahamian; Yatsafussa; Haimen – ( Scoville 50000 to 100000 ) |
| H10 | Hotter than the hearth grates of hades
Habanero ( family ); Scotch Bonnet; chinenses ( South America ) Birdseye ( Longi Mirchi ); Jaimican Hot; Kumataka; Carolina Cayenne – ( Scoville 100000 to 500000 ) |
| H11 | Completely absured
Red Savina; Naga Bhut Jolokia – ( Scoville greater than 500000 ) |