The Pepper Scale Explained Mild to Extreme

The Scoville scale is a simple way to talk about heat. It measures how intense a pepper feels on your tongue. The higher the number, the hotter the pepper. Use this guide to pick sauces with the right level of fire for your meal.

What Scoville units mean
Scoville Heat Units show how strong capsaicin feels. Jalapeño sits low on the scale. Habanero and Scotch bonnet sit much higher. Carolina Reaper is extreme. Sauce makers blend peppers with fruit, garlic, salt, and acid to bring balance so flavor comes first.

Five easy heat zones

Mild
0 to 2,500 SHU
Bell pepper, pepperoncini
Great for beginners and for dishes that need only a light lift
Medium
2,500 to 30,000 SHU
Jalapeño, serrano
Good daily heat for tacos, eggs, burgers, and bowls
Hot
30,000 to 100,000 SHU
Cayenne, Thai chili
Lively kick that wakes up pizza, pasta, and roasted vegetables
Very Hot
100,000 to 350,000 SHU
Habanero, Scotch bonnet
Bold burn with big flavor that pairs well with rich meats and creamy dishes
Extreme
350,000 SHU and above
Carolina Reaper and other super hots
For heat lovers who still want strong flavor with control

How to choose the right heat

Match the dish. Rich or creamy food can handle higher heat. Light or lean food often needs mild to medium.
Think about diners. Keep it friendly for guests. Offer a hotter side sauce for those who want more.
Start small. Add a little. Taste. Add more if needed.
Balance the plate. If the sauce is sharp, add a little sweetness or fat. If it feels heavy, add acid like lemon or vinegar.

Where Lost in the Sauce fits

Mango Pineapple
Friendly tropical heat in the medium zone. Perfect on pizza, seafood, breakfast bowls.
Peri Peri
Garlic, lemon, and herbs with a lively kick in the medium to hot zone. Great on grilled chicken and veggies.
La Trinidad
Roasted garlic and shallot with fruit and citrus using a reaper mash for depth. Warm steady heat in the hot zone with flavor first.
Island Fire
Triple pepper blend for bold savory depth in the very hot zone. Use when a dish needs body and a strong finish.

Build tolerance the smart way
Sip water last. It spreads the burn. Use dairy, bread, or rice to calm heat. Citrus and a touch of sugar can soften sharp edges. Over time your tongue will adjust and you can step up a zone with ease.

Bottom line
Pick heat that serves the dish and the people at the table. When you know the Scoville zones, you can choose a sauce that delivers flavor and just the right kind of fire.