How Much Hotter Is Kashmiri Chilli Than a Jalapeño?
Kashmiri Chilli is hotter, at about 20,800 SHU against 5,000 SHU for Jalapeño: about 4.2× as hot, using typical values. Across the measured ranges the gap runs from 2.6× to 21×.
Data checked October 20, 2026 · How we rank and verify
Side by side
| Kashmiri Chilli | Jalapeño | |
|---|---|---|
| Typical heat | 20,800 SHU | 5,000 SHU |
| Measured range | 20,800–52,000 SHU | 2,500–8,000 SHU |
| Status | Lab tested | Lab tested |
| Species | Capsicum annuum | Capsicum annuum |
| Origin | Jammu & Kashmir and Himachal Pradesh, India; also sub-tropical North India in winter | Mexico (named after Xalapa, Veracruz) |
| Flavour | Mild-tasting, colour-forward | Grassy, green-vegetal when unripe |
| Colours | deep red | green, red (ripe) |
The Scoville maths
The Scoville scale is linear: a pepper at 2,000,000 SHU has twice the capsaicinoids of one at 1,000,000 SHU. So the ratio is a simple division, 20,800 ÷ 5,000 ≈ 4.2×. Real pods vary, so the gap between any two fruits can be smaller or larger (2.6× to 21× across the measured ranges).
In between
2 peppers sit between Jalapeño and Kashmiri Chilli by typical heat.
- Serrano15,000 SHU
- Byadgi Chilli10,000 SHU
About each pepper
Kashmiri Chilli: Prized for deep red colour rather than heat.
Jalapeño: A Mexican C.
Questions
Which is hotter, Kashmiri Chilli or Jalapeño?
Kashmiri Chilli. It averages about 20,800 SHU against 5,000 SHU for Jalapeño, about 4.2× as hot.
How many times hotter is Kashmiri Chilli than Jalapeño?
About 4.2× using typical values (20,800 ÷ 5,000). Comparing the extremes of each measured range gives anywhere from 2.6× to 21×.
How hot is Kashmiri Chilli?
Kashmiri Chilli: 20,800–52,000 SHU, lab tested.
How hot is Jalapeño?
Jalapeño: 2,500–8,000 SHU, lab tested.
Are Kashmiri Chilli and Jalapeño the same species?
Yes, both are Capsicum annuum.
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Sources
- Spices Board India, Chilli spice catalogue (archived 8 Jun 2026): Kashmiri Chilli: growing regions, ASTA 54.10, capsaicin 0.325%
- Krishnamurthy et al., J. Sci. Ind. Res. 58(8):629-630 (1999), CSIR-NISCAIR: Kashmiri Chilli: capsaicin 0.13% (HPLC)
- Texas AgriLife Extension (Dr. Joe Masabni), 'Jalapeno & Other Hot Peppers': Jalapeño: 3,500-4,500 average
- NDSU Extension FN584 'From the Garden to the Table: Salsa!': Jalapeño: 2,500-5,000
Full source lists are on each pepper's page.