<P> The chilis with the highest rating on the Scoville scale exceed one million Scoville units, and include specimens of naga jolokia or bhut jolokia and its cultivar, the "ghost chili", which does not have official cultivar status . Its Bangladeshi variety is the Naga Morich, also known as Dorset Naga, which came in at 1,598,227 SHUs, one of the hottest heat levels ever recorded for a chili . As of 2017, the Dragon's Breath (chili pepper) is the highest rated pepper on record . </P> <P> Numerical results for any specimen vary depending on its cultivation conditions and the uncertainty of the laboratory methods used to assess the capsaicinoid content . Pungency values for any pepper are variable, owing to expected variation within a species--easily by a factor of 10 or more--depending on seed lineage, climate (humidity is a big factor for the Bhut Jolokia; the Dorset Naga and the original Naga have quite different ratings), and even soil (this is especially true of habaneros). The inaccuracies described in the measurement methods above also contribute to the imprecision of these values . </P> <Table> <Tr> <Th> Scoville heat units </Th> <Th> Name of pepper (s) </Th> </Tr> <Tr> <Td> 855,000--2,480,000 </Td> <Td> <P> Dragon's Breath, Naga Morich, Carolina Reaper, Komodo Dragon Chili Pepper, Naga Viper pepper, Trinidad Moruga Scorpion, Infinity Chilli, Bhut jolokia (ghost pepper), Trinidad Scorpion Butch T pepper, Bedfordshire Super Naga, Spanish Naga Chili </P> </Td> </Tr> <Tr> <Td> 350,000--580,000 </Td> <Td> Red Savina habanero </Td> </Tr> <Tr> <Td> 100,000--350,000 </Td> <Td> Habanero chili, Scotch bonnet pepper, Datil pepper, Rocoto, Madame Jeanette, Peruvian White Habanero, Jamaican hot pepper, Fatalii Wiri Wiri, Bird's eye chili </Td> </Tr> <Tr> <Td> 50,000--100,000 </Td> <Td> Malagueta pepper, Chiltepin pepper, Piri piri, Pequin pepper, Siling Labuyo, Capsicum Apache </Td> </Tr> <Tr> <Td> 30,000--50,000 </Td> <Td> Guntur chilli, Cayenne pepper, Ají pepper, Tabasco pepper, Capsicum chinense, Pequin pepper </Td> </Tr> <Tr> <Td> 10,000--30,000 </Td> <Td> Byadgi chilli, Serrano pepper, Peter pepper, Chile de árbol, Aleppo pepper, Cheongyang chili pepper, Peperoncino </Td> </Tr> <Tr> <Td> 3,500--10,000 </Td> <Td> Guajillo pepper,' Fresno Chili' pepper, Jalapeño, wax (e.g. Hungarian wax pepper) </Td> </Tr> <Tr> <Td> 1,000--3,500 </Td> <Td> Anaheim pepper, Pasilla pepper, Peppadew, poblano (or ancho), Poblano verde, Rocotillo pepper, Espelette pepper </Td> </Tr> <Tr> <Td> 100--1,000 </Td> <Td> Banana pepper, Cubanelle, paprika, Pimiento </Td> </Tr> <Tr> <Td> 0 </Td> <Td> Bell pepper </Td> </Tr> </Table> <Tr> <Th> Scoville heat units </Th> <Th> Name of pepper (s) </Th> </Tr>

How many scoville units is a poblano pepper
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