Chilli Heat Level Reference¶
TL;DR — One table covers the heat of every major Chinese chilli variety, from sweet pepper (under 500 SHU) to Jixin (50,000–70,000 SHU). Start from your target SHU, find the band, then name the variety in your specification.
The Complete Heat Table¶
This is the reference table for matching a variety to a target heat profile. SHU values are representative for each variety; confirm the exact window with your supplier.
| Variety | Heat (SHU) | Heat band | Typical use |
|---|---|---|---|
| Xinjiang sweet pepper, Red Dragon 23 | <500 | Sweet | Paprika powder, food colouring |
| Yidu red, Wangdu | <10,000 | Low heat | Low-heat paprika, flakes, marinades |
| Xian pepper | 10,000–20,000 | Medium | Medium powder, chilli paste |
| Jinta | 10,000–20,000 | Medium | Medium powder, flakes |
| Erjingtiao | 10,000–20,000 | Medium | Chilli paste, aroma |
| Sanying / Tianying | 20,000–50,000 | High | Hot sauce, snack seasoning |
| Zidantou (bullet pepper) | 20,000–50,000 | High | Hot sauce, industrial food |
| New Generation | 20,000–50,000 | High | Hot sauce, seasoning |
| Seven-Star | 20,000–50,000 | High | Snack seasoning, hot-pot |
| Xiaomi | 30,000–50,000 | Extra hot | Extreme heat, chilli oil |
| Jixin (chicken-heart) | 50,000–70,000 | Extra hot | Extreme heat, Sichuan dishes |
| Chilli King, Shuan Shuan | >50,000 | Extra hot | Extreme-heat products |
The Four Heat Bands¶
| Band | SHU range | Sensation | Product forms |
|---|---|---|---|
| Sweet / low heat | <500 – 10,000 | Gentle warmth | Paprika powder, flakes |
| Medium heat | 10,000–20,000 | Noticeable heat | Powder, flakes, paste |
| High heat | 20,000–50,000 | Strong, lingering heat | Powder, flakes, sauce base |
| Extra hot | >50,000 | Intense whole-mouth burn | Powder, segments, chilli oil |
Why Precise SHU Matters¶
Heat is non-linear: a small amount of extra-hot chilli (50,000+ SHU) moves a blend's heat far more than the same weight of medium chilli. That is why specifying a precise SHU window — not just "hot" or "medium" — is what keeps a hot sauce or seasoning consistent batch to batch. See ASTA colour & SHU explained for the chemistry behind the number.
How to Pick a Variety¶
- Start from target SHU — find your heat band in the table above
- Check the fruit type — whole chilli, flake, powder and segment orders need different fruit shapes (see chilli varieties & grades)
- Name the variety — write "Sanying, 20,000–50,000 SHU" not "hot chilli powder"
Heat is only one of three factors — colour (ASTA) and flavour vary independently, so pair this table with the full variety guide when building a specification.
References¶
Related¶
Find the Right Product¶
Need a specific heat level? Browse the dried chillies or contact us.
Frequently Asked Questions
What is the complete heat range of Chinese chillies?
Chinese chillies span from under 500 SHU (Xinjiang sweet pepper) to over 50,000 SHU (Jixin, Chilli King). Between them sit low-heat (under 10,000), medium (10,000–20,000) and high (20,000–50,000) bands.
What are the precise SHU values of the main varieties?
Sweet pepper and Red Dragon 23 are under 500 SHU; Yidu red and Wangdu under 10,000; Xian, Jinta and Erjingtiao at 10,000–20,000; Sanying, Zidantou and Seven-Star at 20,000–50,000; and Jixin at 50,000–70,000 with Xiaomi at 30,000–50,000.
Which variety gives the most heat per gram?
Jixin (chicken-heart) pepper is among the hottest common Chinese chillies at 50,000–70,000 SHU, used for extreme-heat products and Sichuan-style dishes.
How do I pick a variety from the heat table?
Start from your target SHU, find the matching heat band, then choose the variety whose region and fruit type fit your processing. Name that variety in your specification rather than just "chilli powder".
Is heat the only thing that varies between varieties?
No. Heat (SHU), colour (ASTA) and flavour all vary independently. The heat table covers heat; pair it with the colour value and variety notes in the full guide.