Indian chillies cover almost the full pungency range. Mild colour types such as Byadgi and Kashmiri sit at the low end, Sannam S4 is medium to hot, Teja is very hot, and Bhut Jolokia from north-east India is among the hottest chillies in the world.
The exact SHU of any lot depends on the variety, the season and the growing conditions. Always ask for a test on the lot you are buying.
What SHU means
SHU stands for Scoville Heat Units. The original Scoville test used a panel of tasters who diluted a chilli extract until they could no longer feel the heat. Today labs usually measure the capsaicinoids directly by HPLC and convert the result into SHU.
HPLC results are more repeatable than taste panels, but labs can still differ. Agree the method and the lab in your contract, and compare results from the same lab when you can.
Pungency also falls slowly in storage, and it changes again when chilli is ground, crushed or blended. Test the form you are actually buying, close to the date of shipment.
Where the main types sit
The order below is well established in the trade. We have not given exact figures, because published numbers vary widely by source, season and test method.
- Mild: Byadgi and Kashmiri types, bought mainly for colour.
- Medium to hot: Sannam S4 from Guntur, the general purpose export chilli.
- Very hot: Teja, often used for hot powders and capsaicin extraction.
- Extremely hot: Bhut Jolokia, or ghost pepper, from the north-east, which is traded in small volumes and measured in the hundreds of thousands to over a million SHU.
Why the same variety tests differently
- Weather: heat and water stress during growing can raise pungency.
- Maturity: pods picked at different stages differ in heat.
- Seeds and placenta: much of the heat sits in the inner membrane, so the share of seed in a powder changes the result.
- Mixing: lots are often blended in the market, and hybrids are sold under familiar names.
Writing SHU into your spec
Give a range, not a single number, and base it on tested samples you liked. A range of plus or minus a margin you can live with is more practical than a minimum alone, because a chilli that is too hot can spoil a product as much as one that is too mild.
Pair the SHU range with a colour range in ASTA units, because buyers often trade heat against colour. Our guide to ASTA colour value explains that side. For choosing a variety, see Teja, Sannam S4, Byadgi and Kashmiri chilli.
Where we come in
We collect sealed samples from the lot, not from a showroom bag, and have SHU and colour tested at an NABL-accredited lab so you can approve against real numbers. To match a heat level for your product, start with a free sourcing review.