The Scofield Heat Unit (SHU) is a numbering system that rates the spicy heat of products that are capsicum-based which is the compound that gives a pepper its heat. The higher the SHU number, the spicier the product.
While the SHU test was developed in 1912, it’s not really a household name or one that many consumers even know about or reference. Have you ever bought a spice bottle and seen the SHU prominently displayed? Probably not.
Spice ratings aren’t widely advertised because people’s spice tolerance varies. Spice companies generally provide a general description of the flavor of the spice and leave it up to the consumer to determine the heat level based on their own preferences.
And since the SHU isn’t widely known, the average person probably wouldn’t even know what it means anyways!
Below we’ll discuss the Scofield Heat Unit measuring system, how it works and how it find a spice(s) product that suits your taste.
But first, let’s cut to the chase and talk about the best-selling hot sauces in America and then list other hot sauces ranked by heat that you might consider!
Best Selling Hot Sauces In American Ranked By Heat Level
Here is a list of some popular hot sauces ranked roughly by heat level, from hottest to mildest. Some of which you may have heard of but others might not be as well known depending on where you live:
| Rank | Hot Sauce | Heat Level | Description |
|---|---|---|---|
| 1 | Tabasco | Hot to Very Hot | Tabasco sauce, made from Tabasco peppers, is a well-known and widely available hot sauce brand that has been a staple in households around the world for generations. |
| 2 | Frank’s RedHot | Mild to Hot | Frank’s is famous for its role in creating the original Buffalo wing sauce, making it a popular choice for wing enthusiasts and fans of spicy chicken dishes. |
| 3 | Sriracha (Huy Fong Foods) | Mild to Hot | Often referred to as “Rooster Sauce” due to its iconic label, Sriracha has gained a cult following in the U.S. and is used in a variety of cuisines and dishes. |
| 4 | Cholula | Mild to Medium | Cholula hot sauce is recognized for its distinct wooden cap and is a versatile sauce commonly used in Mexican and American cuisine. |
| 5 | Texas Pete | Mild | Texas Pete is known for its Southern roots and is frequently used in barbecue and Southern-style dishes. |
| 6 | Crystal | Mild | Crystal Hot Sauce has a Louisiana heritage and is a favorite in Creole and Cajun cooking, as well as a staple in Southern kitchens. |
| 7 | Valentina | Mild to Medium | Valentina is a Mexican hot sauce that has gained popularity in the U.S., especially among those who enjoy authentic Mexican flavors. |
| 8 | Tapatio | Mild to Medium | Another Mexican hot sauce, Tapatio, has a devoted following and is commonly used in Tex-Mex cuisine. |
| 9 | Louisiana Hot Sauce | Mild to Medium | This brand is another Louisiana favorite, known for its simple but flavorful hot sauce. |
| 10 | Huy Fong Chili Garlic Sauce | Mild | Huy Fong Chili Garlic Sauce is a popular condiment made from chili peppers, garlic, vinegar, and salt. It offers a flavorful and slightly spicy addition to various dishes, particularly in Asian cuisine, and is known for its versatility and ability to enhance both savory and stir-fried dishes. |
Please note that this ranking is a general estimate based on the typical heat levels of these hot sauces. Individual preferences and tolerance for spiciness can vary widely, so what one person considers hot, another might find mild.
Even More Hot Sauces To Consider Ranked By Heat Level
Here’s a further list of popular hot sauce brands ranked by heat from spiciest to least spicy, along with potential foods to use each on and some interesting facts:
| Brand | Heat Level | Recommended Foods | Interesting Facts |
|---|---|---|---|
| 1. Da’ Bomb | Extremely Hot | Use sparingly; intense heat. | Contains pepper extract; handle with caution. |
| 2. Carolina Reaper | Extremely Hot | Ideal for chili, wings, and spicy dishes. | Made from the world’s hottest pepper. |
| 3. Mad Dog 357 | Extremely Hot | Use with chili, burgers, and tacos. | Contains ghost peppers and pepper extract. |
| 4. Blair’s Mega Death | Extremely Hot | Good for BBQ, marinades, and soups. | Made with habanero peppers and pepper extract. |
| 5. Dave’s Insanity | Extremely Hot | Pairs well with Mexican cuisine. | Known for its extreme heat and flavor. |
| 6. Ghost Pepper Sauce | Very Hot | Great for curries, grilled meats, and stir-fries. | Made with ghost peppers; handle with care. |
| 7. Tabasco Habanero | Hot | Enhances grilled seafood and Mexican dishes. | Tabasco’s habanero sauce is fruity and fiery. |
| 8. El Yucateco Green Habanero | Hot | Perfect for tacos, eggs, and sandwiches. | Popular choice for its vibrant flavor. |
| 9. Frank’s RedHot | Hot | Classic for buffalo wings and hot dips. | Iconic sauce for classic buffalo wing flavor. |
| 10. Sriracha | Mild-Hot | Versatile; use in Asian and fusion dishes. | Made from red jalapeños; sweet and garlicky. |
| 11. Cholula | Mild-Hot | Complements eggs, tacos, and pizza. | Known for its rich, balanced flavor. |
Please note that heat perception can vary from person to person, and what one person finds extremely hot, another might find milder. Be cautious when trying hot sauces with high heat levels, as they can be extremely spicy and should be used sparingly.
Why The Spiciness Level Isn’t Widely Used Or Referenced
Spice companies may not put the heat rating on their spice bottles for a variety of reasons. One reason could be that the heat level of a spice can vary depending on factors such as where and how the spice was grown, and how it was processed. This can make it difficult to accurately determine a heat rating.
Case in point: If you research the SHU rating of a particular pepper, you often find a range like 100 SHU – 1000 SHU rather than a specific number.
Additionally, people’s perception of heat can vary greatly, so what one person might consider to be a mild spice, another person might find to be quite spicy. Some companies may choose to instead provide a general description of the flavor of the spice, or leave it up to the consumer to determine the heat level based on their own preferences.
Putting a reference to the SHU on a spice bottle doesn’t make much sense since most people don’t even know what the Scofield rating syste is. Plus, adding the exact spice rating may end up costing them sales one way or the other if the consumer assumes it’s too spicy or not spicy enough for them.
How The Scofield Heat Unit Test Works
The Scoville heat unit (SHU) is a measurement of the spicy heat of a chili pepper or other capsicum-based product, such as hot sauce. It is based on the concentration of capsaicinoids, which are the compounds that give chili peppers their heat. The scale ranges from 0 (no heat) to over 2 million (extremely hot).
The measurement is performed by diluting a pepper extract until the heat is no longer detectable to a panel of tasters. The higher the dilution, the higher the Scoville rating, meaning the lower the heat level. The Scoville scale is named after its creator, American pharmacist Wilbur Scoville, who developed the test in 1912.
SHU Testing Is Expensive And Laborious
Testing the Scoville heat unit (SHU) rating of a spice can be a time-consuming and labor-intensive process, and therefore it can be quite expensive. The traditional method for measuring the SHU rating, known as the Scoville Organoleptic Test, involves diluting a pepper extract in sugar water until the heat is no longer detectable to a panel of trained tasters. This process can take several days and requires a large number of testers to ensure accuracy.
Alternatively, there are modern high-performance liquid chromatography (HPLC) method, which can give more accurate and precise measurement of capsaicinoids, but it requires sophisticated and expensive equipment.
Therefore, depending on the method used, testing the heat level of a spice can be quite costly, which may be another reason why not all spice companies choose to provide SHU ratings on their products.
Spice Bottle Labeling Is Hit And Miss
While a spice bottle might be labelled with a term like Mild, Medium or Hot, that’s a relative term that only offers a general idea as to the level of heat. To one person, Medium might be very mild whereas for someone like myself who isn’t great with tolerating spiciness, it might seem very hot.
Since the taste of spiciness is a personal one, one person’s Hot might be another person’s Medium, and so on.
Plus, to differentiate their products from competitors, spice and hot sauce manufacturers add other ingredients that aren’t measured by the SHU system. How can you account for that? You can’t.
The last thing a spice product manufacturer wants to do is to lose sales by causing a person to buy a competitor’s product due to labeling, thinking the product they chose not to buy does not have the level of spiciness that they desire.
Final Thoughts
How can you choose a spice product that matches the heat level you’re looking for? Since it’s a personal taste, the best thing you can do is test different products to see which ones you like. While you can research products online for reviews, there are several other ways you can test spices and taste them.
Look for spice stores or other retailers that not only specialize in spice products and can offer advice but enable you to sample them and taste the heat firsthand.
When you visit a restaurant, ask for a hot sauce and see what they bring out. Chances are it’ll be Tabasco but some restaurants offer other sauces and spice products that you might not be aware of.
Finally, familiarize yourself with various peppers and their level of spiciness using the SHU scale. You can begin to see which peppers tend to offer mild, medium and hot tastes to narrow down which products you should consider for your own personal taste.