Both bird’s eye chili peppers and jalapeño peppers pack some serious heat and are staples in spicy cuisine around the world. But when it comes to scoville units, which measure the pungency or “spiciness” of chili peppers, they are not created equal. Let’s take a closer look at how these two popular chili varieties compare.
What is Scoville Heat Unit (SHU)?
The Scoville scale is the measurement of the pungency (spiciness or “heat”) of chili peppers, as recorded in Scoville Heat Units (SHU), based on the concentration of capsaicinoids, among them capsaicin. The scale is named after its creator, American pharmacist Wilbur Scoville, whose 1912 method is known as the Scoville organoleptic test.
In the Scoville organoleptic test, an exact weight of dried pepper is dissolved in alcohol to extract the heat components, then diluted in a solution of sugar water. Increasing dilutions are tasted by a panel of five trained tasters, until the heat is no longer detected. The rating is based on the highest dilution at which heat is detected.
Pure capsaicin is rated at 16,000,000 SHU. The higher the number of Scoville heat units (SHU), the hotter the pepper. For comparison, a sweet bell pepper scores 0 SHU, a jalapeño ranges from 2,500 to 8,000 SHU, and the world’s current hottest pepper, the Carolina Reaper, peaks at a blistering 2,200,000 SHU.
Bird’s Eye Chili
Bird’s eye chili, also known as Thai chili, is a small, potent pepper commonly used in Southeast Asian cuisine. Originally hailing from the Americas, bird’s eye chilies were brought to Asia in the 16th or 17th century by Portuguese and Spanish colonists.
Today, they are a pillar of spicy Thai, Vietnamese, Lao, Khmer, and Sri Lankan dishes. The pepper’s small size—approximately 1 inch (2.5 cm) long—gives bird’s eye chilies their name.
Bird’s eye chilies rate 50,000 to 100,000 SHU on the Scoville scale. This places them around the midpoint of the scale, decidedly on the hotter end but below extreme peppers like habaneros (100,000 to 350,000 SHU) and the aforementioned Carolina Reaper.
Some of the most common bird’s eye chili varieties include:
- Prik kee nuu (Thai) – 89,334 SHU
- Siling labuyo (Philippines) – 100,000 to 140,000 SHU
- Madame Jeanette (Suriname) – 125,000 to 175,000 SHU
Bird’s eye chilies deliver a sharp, piercing heat that hits immediately. They’re loaded with capsaicin concentrated mostly in the ribs and seeds. In cooking, they provide intense, focused spiciness to dishes.
Jalapeño
Jalapeño peppers are one of the most popular chili peppers worldwide. Named after the city of Xalapa, Mexico, where they originated, jalapeños have become a ubiquitous ingredient in Mexican fare and beyond.
Compared to bird’s eye chilies, most jalapeños are 2 to 3 inches (5 to 7 cm) long. They’re also much milder, rating 2,500 to 8,000 SHU. However, a few jalapeño varieties push the Scoville scale a bit higher:
- Mucho Nacho – 5,000 to 8,000 SHU
- El Rey – 5,000 to 17,000 SHU
- Grande – 5,000 to 15,000 SHU
On average, though, jalapeños provide a modest heat that builds more slowly than the blistering sting of a bird’s eye chili. The capsaicin is concentrated primarily in the ribs and seeds.
When eaten raw, jalapeños deliver more of a middle-of-the-mouth heat. When cooked, they develop a deeper, smokier flavor, while retaining less of their initial bite. Both raw and cooked jalapeños are popular in salsas, nachos, chili, and Mexican-style dishes of all kinds.
Scoville Heat Unit Comparison
The average SHU ratings clearly show that bird’s eye chilies are much hotter than jalapeños:
| Pepper Variety | Average SHU Rating |
|---|---|
| Bird’s eye chili | 50,000 to 100,000 SHU |
| Jalapeño | 2,500 to 8,000 SHU |
However, the upper range jalapeño varieties can potentially narrow this gap to some degree. The hottest jalapeños may reach up to about 15,000 SHU, while milder bird’s eye chilies could measure 50,000 SHU or under.
Other Factors
A few other factors come into play when tasting and comparing the heat of these peppers.
Scoville Range
Keep in mind both jalapeños and bird’s eye chilies have a wide range on the Scoville scale depending on exact variety, growing conditions, ripeness, etc. Two individual peppers from the same plant could differ in heat.
Subjective Heat
The subjective experience of eating a chili pepper is never quite the same as its objective Scoville rating. Personal tolerance, taste buds, consumption on an empty stomach, and other factors affect how heat is perceived.
Chemical Composition
The chemical makeup of a chili pepper determines the flavor and pungency aside from just heat. Jalapeños and bird’s eye chilies produce differing amounts of compounds like Capsaicin I, Capsaicin II, Dihydrocapsaicin, and others that influence the overall chili experience.
Heat Level Summary
Here’s a simplified heat comparison of bird’s eye chili vs. jalapeño:
- Mild: Bell pepper
- Moderately Spicy: Jalapeño
- Very Spicy: Bird’s eye chili, Habanero
- Extremely Spicy: Carolina Reaper
So while the hottest jalapeño varieties may come close to lower-end bird’s eye chilies, on average, bird’s eye chilies rate several times hotter on the Scoville scale.
Growing Regions
Both jalapeños and bird’s eye chilies thrive in hot climates. Some of the top commercial growing regions include:
Jalapeños
- Mexico
- USA (California, New Mexico, Texas)
- China
- Peru
Bird’s Eye Chilies
- Thailand
- Indonesia
- Malaysia
- India
Jalapeños naturally grow best in their native Mexico and elsewhere in North America. Bird’s eye chilies thrive in tropical Southeast Asia where they were originally introduced.
Culinary Uses
The level of heat and flavor profile of jalapeños and bird’s eye chilies determine their preferred culinary uses.
Jalapeño
- Salsas
- Nachos
- Jalapeño poppers
- Chili
- Tex-Mex dishes
- Pickling
Jalapeños are most popular in Mexican and Tex-Mex cuisine. Their milder heat works well in balance with tomatoes, onions, cilantro, and lime. They’re often pickled or roasted which moderates their pungency.
Bird’s Eye Chili
- Curries
- Stir fries
- Sambals
- Dips
- Chili pastes/oils
Bird’s eye chilies shine in the fiery dishes of Southeast Asia. They provide intense spice to sauces, curries, and dipping condiments. Dried bird’s eye chilies are frequently toasted then pounded into flavorful sambal chili pastes.
Nutrition
Chili peppers provide a decent dose of vitamins, minerals and antioxidants. Let’s see how jalapeños and bird’s eye chilies compare nutritionally:
| Pepper | Calories | Vitamin C | Vitamin A | Potassium |
|---|---|---|---|---|
| Jalapeño (raw) | 29 per 100g | 58% DV | 11% DV | 322mg |
| Bird’s eye chili (raw) | 32 per 100g | 174% DV | 81% DV | 328mg |
Both provide significant amounts of vitamin C, but bird’s eye chilies pack over three times more. Bird’s eye chilies are also higher in antioxidant vitamin A. The two are comparable in potassium content.
Additionally, chili peppers contain a compound called capsaicin. Studies suggest capsaicin has health benefits including:
- Boosting metabolism
- Suppressing appetite
- Anti-inflammatory effects
The natural capsaicin concentrations are higher in bird’s eye chilies than jalapeños.
Heat Tolerance
The hotness of any chili pepper is relative to the taster’s sensitivity and tolerance. Here are some general guidelines for handling the heat of jalapeños and bird’s eye chilies:
Sensitive to Mildly Spicy
Remove all ribs and seeds to greatly reduce heat. Be careful and start with very small amounts of either pepper.
Enjoys Moderately Spicy
Will likely tolerate diced or sliced raw jalapeños in pico de gallo, salsa, etc. Use sparingly.
For bird’s eye chili, remove most ribs and seeds and use minimally in cooked dishes.
High Spice Tolerance
Will enjoy spicy jalapeño poppers or significant amounts of diced jalapeños on nachos or chili. Can also handle raw jalapeño slices on burgers or in sandwiches.
Will use liberal amounts of bird’s eye chili in curries, stir fries, and other spicy fare, likely leaving most seeds intact.
Availability
Both fresh and dried jalapeños and bird’s eye chilies are readily available year-round. Here’s where to find them:
Jalapeños
- Grocery stores – fresh in produce section, sometimes canned or pickled
- Mexican markets
- Online shopping
Bird’s Eye Chilies
- Asian supermarkets
- Indian grocery stores
- Online spice shops
Availablity is highest in areas with a strong Mexican or Southeast Asian cultural influence. Ethnic markets and online retailers provide the widest selection of dried peppers.
Cost
Both chili varieties provide affordable ways to add heat to dishes. Here are average costs for each:
| Pepper | Form | Average Cost (USD) |
|---|---|---|
| Jalapeño | Fresh | $1 – $2 per lb |
| Dried | $3 – $12 per oz | |
| Bird’s eye chili | Fresh | $2 – $3 per lb |
| Dried | $3 – $14 per oz |
Fresh jalapeños are often slightly cheaper than fresh bird’s eye chilies. But dried, they cost about the same per ounce. Both remain very affordable ways to spice up food.
Taste
Beyond just heat, jalapeños and bird’s eye chilies offer their own distinct flavors.
Jalapeño
- Green bell pepper flavor
- Grassy, herbaceous
- Vegetal
- Slight citrus, piney notes
Jalapeños have a mild base flavor similar to bell peppers with grassy nuances. Riper red jalapeños develop subtle sweetness.
Bird’s Eye Chili
- Flowery, perfume-like
- Fruity
- Slightly acidic, tangy
- Complex aroma
Bird’s eye chilies are prized for their unique floral, fruity fragrance. They have a lively, acidic punch along with their formidable heat.
Substitutions
In a pinch, the following substitutions can work:
Instead of Jalapeño:
- Serrano pepper
- Poblano pepper
- Anaheim pepper
- Tabasco sauce
Instead of Bird’s Eye Chili:
- Thai red chili
- Cayenne pepper
- Serrano pepper
- Tabasco sauce
Aim for peppers of comparable heat levels. Adding a few dashes of Tabasco sauce can approximate the spicy edge.
Conclusion
While the spiciest jalapeño varieties can approach lower-end bird’s eye chilies on the Scoville scale, on average, bird’s eye chilies rate several times hotter. Their intense, blistering heat adds fire to Southeast Asian dishes.
Milder jalapeños are more suited for balance with other flavors like in salsas and Mexican food. Both peppers remain extremely popular for providing affordable, flavorful heat to countless dishes worldwide.
