At ChiliHouse we taste all products and scale them on a scale from 1-10 according to heat:
| Level |
Chili type |
| Heat 0 |
Red / Green bell pepper |
| Heat 1 |
|
| Heat 2 |
Ancho, Mulato |
| Heat 3 |
New Mexico, Pasilla |
| Heat 4 |
Valentina Hot Sauce (and Tabasco sauce) |
| Heat 5 |
Jalapeno, Chipotle (= smoked Jalapeno) |
| Heat 6 |
Serrano |
| Heat 7 |
Cayenne |
| Heat 8 |
Thai, Peri-Peri, Piquin |
| Heat 9 |
|
| Heat 10 |
Habanero, Fatalii |
| Heat 10+++ |
Super hot chilis (California Reaper, Trinidad Moruga, Jolokia) and extreme hot sauces |
