Medium · 2,500 – 8,000 SHU
The world’s most familiar hot pepper — bright, snappy heat you can slice onto anything.
About the pepper
Jalapeño is the reference “grocery store hot”: thick walls, predictable shape, and heat that hits the front of the tongue then fades fast enough for everyday cooking.
Ripen it to red for a sweeter, slightly hotter pod; smoke-dry it and you get chipotle — same species, completely different sauce personality. On charts like Harmony’s Relative Heat Scale it anchors the low band with Anaheim and Fresno.
Also known as
Chile gordo, Chipotle when smoked-dried
Good to know
Quick facts, trivia, and context worth knowing before you reach for the bottle.
Fact 1
NASA once sent Jalapeños to space as part of plant growth experiments.
Fact 2
Most restaurant “Jalapeño poppers” use milder breeds to keep fill volumes consistent.
Fact 3
The name comes from Xalapa, Mexico.
Keep exploring
Harmony grows and blends a wide range of cultivars — each brings a different place on the Scoville Scale and a different flavor to the bottle.
Medium · 500 – 2,500 SHU
Anaheim
The gentle workhorse of the Southwest — mild, slightly sweet, and perfect when you want flavor without a fight.
Medium · 2,500 – 10,000 SHU
Fresno
Jalapeño-shaped heat with a fruitier edge — red Fresnos bring color and capsaicin together.
Medium-Hot · 100,000 – 350,000 SHU
Scotch Bonnet
The most aromatic pepper in the Caribbean — stone-fruit aroma, floral finish, and real heat behind it.
Medium-Hot · 100,000 – 350,000 SHU
Habanero
The workhorse of the super-hot family — citrus-forward, clean heat, and endlessly versatile on the shelf.
Extreme · 800,000 – 1,041,427 SHU
Bhut Jolokia (Ghost Pepper)
The first chili certified above one million Scoville units — smoky, fruity, and genuinely ghostly in the back of the throat.
Extreme · 1,569,300 – 2,200,000 SHU
Carolina Reaper
The record-holder. Bred specifically for maximum Scoville, but with a genuinely fruity front note before the burn takes over.
Medium-Hot · 10,000 – 25,000 SHU
Serrano
Smaller and punchier than Jalapeño — five to ten times the kick in a thinner pod.
Medium-Hot · 30,000 – 50,000 SHU
Cayenne
The archetypal “red pepper” behind supermarket hot sauce and kitchen spice jars.
Medium-Hot · 30,000 – 50,000 SHU
Tabasco pepper
The namesake cultivar behind Louisiana-style vinegar pepper sauce — small, juicy, and high-yield.
