Chili Substitution Calculator
Out of the pepper a recipe calls for? Pick what you have instead and get an amount scaled to keep the dish’s heat roughly the same.
Substitute amount
How to read the result
Every pepper substitution is really a question about proportion: how much of pepper B delivers the same total capsaicin as the amount of pepper A the recipe wrote down? Because Scoville Heat Units are a rough measure of exactly that, dividing one rating by the other gives a scaling factor you can apply directly to the called-for quantity.
The further apart the two peppers sit on the Scoville scale, the less practical a straight substitution becomes — which is exactly why it’s worth checking the ratio before you start chopping, rather than guessing.
Frequently Asked Questions
How does the substitution ratio work?
It scales the called-for amount by the ratio of the two peppers' Scoville Heat Units: adjusted amount = original amount × (original SHU ÷ substitute SHU). Swap to a hotter pepper and the tool tells you to use less of it; swap to a milder one and it tells you to use more.
Why does the suggested amount sometimes look impractical?
A big gap in heat level between two peppers can produce a substitution ratio that isn't realistic — needing 100 jalapeños to match two habaneros, for example. That's useful information in itself: it tells you the two peppers are too far apart in heat to substitute directly, even if their flavors are similar, and you're better off picking a substitute closer in Scoville range.
Does this account for flavor, not just heat?
No — it only scales for heat. Peppers with a similar Scoville rating can still taste very different (smoky, fruity, grassy, floral), so weigh the flavor profile of your substitute alongside the suggested quantity.
Educational estimate based on commonly cited midpoint Scoville values — real heat varies by plant, ripeness, and growing conditions, so taste and adjust as you go.