The heat in capsicums is commonly rated using the SHU (Scoville Heat Units). While helpful, its accuracy is limited, as the same variety of pepper can have widely varied intensity or pungency, depending on soil, climate, or even location on the same bush. Below are listed some common SHU of peppers and sauces, in ascending order of heat:
Habanero (C. chinense Jacquin) 100,000 to 350,000 SHU
Scotch bonnet (C. chinense) 100,000 to 325,000 SHU
Kpakpo shito (C. chinense) 70,000 to 100,000 SHU
Cayenne (C. annuum) 30,000 to 50,000 SHU
Jalapeno (C. annuum) 2,500 to 5,000 SHU
Tabasco Original Pepper Sauce 2,500 to 5,000 SHU
Paprika (C. annuum) 0 to 300 SHU
Bell peppers (C. annuum) 0