[size=+2]Scoville Units[/size] [size=+1]Chile Pepper[/size] [size=+1]Heat Range[/size] Sweet Bell0 Pimento0 Cherry00 ~ 500 Pepperoncini100 ~ 500 El-Paso500 ~ 700 Santa Fe Grande500 ~ 750 Coronado700 ~ 1,000 Espanola1,000 ~ 2,000 Poblano1,000 ~ 2,000 Ancho1,000 ~ 2,000 Mulato1,000 ~ 2,000 Pasilla1,000 ~ 2,000 Anaheim500 ~ 2,500 Sandia500 ~ 2,500 NuMex Big Jim500 ~ 2,500 Rocotillo1,500 ~ 2,500 Pulla700 ~ 3,000 Mirasol2,500 ~ 5,000 Guajillo2,500 ~ 5,000 Jalapeno2,500 ~ 8,000 Chipolte5,000 ~ 8,000 Hot Wax5,000 ~ 10,000 Puya5,000 ~ 10,000 Hidalgo6,000 ~ 17,000 Serrano8,000 ~ 22,000 Manzano12,000 ~ 30,000 Shipkas12,000 ~ 30,000 De Arbol15,000 ~ 30,000 Jaloro30,000 ~ 50,000 Aji30,000 ~ 50,000 Tabasco30,000 ~ 50,000 Cayenne30,000 ~ 50,000 Santaka40,000 ~ 50,000 Super Chile40,000 ~ 50,000 Piquin40,000 ~ 58,000 Yatsafusa50,000 ~ 75,000 Haimen70,000 ~ 80,000 Chiltecpin60,000 ~ 85,000 Thai50,000 ~ 100,000 Tabiche85,000 ~ 115,000 Bahamian95,000 ~ 110,000 Carolina Cayenne100,000 ~ 125,000 Kumataka125,000 ~ 150,000 Jamaican Hot100,000 ~ 200,000 Birds Eye100,000 ~ 225,000 Tepin (Wild)100,000 ~ 265,000 Devil Toung125,000 ~ 325,000 Fatalii125,000 ~ 325,000 Orange Habanero150,000 ~ 325,000 Scotch Bonnet150,000 ~ 325,000 Choclate Habanero300,000 ~ 425,000 Red Savina Habanero350,000 ~ 575,000 Dorset Naga800,000 ~ 900,000 Naga Jolokia800,000 ~ 1,001,300
Pure Capsaicin 15-16,000,000
and a link to a great pepper site..
http://www.ushotstuff.com/Heat.Scale.htm