Medium Heat Chilli (10,000–20,000 SHU)
Noticeably warm, not overwhelming — the 10,000–20,000 SHU band is the workhorse of everyday chilli seasoning, made from varieties like Xian pepper and Jinta.
What counts as medium heat chilli?
Medium heat sits between low-heat (under 10,000 SHU) and high-heat (20,000–50,000 SHU). It delivers clear warmth and aroma, but stays mild enough for products aimed at a broad audience — the reason it is the default choice for pizza, snack seasoning and general spice blends.
| Variety | Heat (SHU) | Region | Best for |
|---|---|---|---|
| Xian pepper | 10,000 – 20,000 | Inner Mongolia, Xinjiang | Medium powder, flakes |
| Jinta | 10,000 – 20,000 | Gansu | Flakes, powder (glossy red) |
| Erjingtiao | 15,000 – 30,000 | Sichuan, Guizhou | Chilli paste, aroma |
What is medium heat chilli used for?
- Pizza and pasta chilli flakes
- Everyday seasoning blends and spice mixes
- Chilli paste and table sauces
- Snack and crisp seasoning
How to specify medium heat chilli
Name the variety and the SHU window, then the product form. For flakes choose Jinta or Xian; for an aromatic paste choose Erjingtiao. Confirm moisture (under 13%) and, for powder, mesh (60–80 mesh standard).
Heat values are representative per variety. Confirm your exact SHU window, form, mesh and moisture when you inquire.
Medium heat in numbers: warmth without the burn
Medium heat (10,000–20,000 SHU) is the most economical heat band to work in, and the numbers explain why. It sits roughly 20–40× hotter than sweet paprika (under 500 SHU) and 2.5–5× milder than extra-hot Jixin (50,000–70,000 SHU). That wide margin is forgiving: a 10% over-dose of medium chilli shifts a blend by only a few thousand SHU, whereas the same over-dose of extra-hot shifts it by over 5,000 SHU.
| Variety | SHU | Relative to sweet paprika | Relative to extra-hot |
|---|---|---|---|
| Xian pepper | 10,000 – 20,000 | 20–40× hotter | 3.5–7× milder |
| Jinta | 10,000 – 20,000 | 20–40× hotter | 3.5–7× milder |
| Erjingtiao | 15,000 – 30,000 | 30–60× hotter | 2.3–4.7× milder |
Ratios use band midpoints as arithmetic estimates. Heat is non-linear, so use them for direction, not exact substitution.
Frequently Asked Questions
What counts as medium heat chilli?
Medium heat chilli is 10,000–20,000 Scoville Heat Units (SHU) — noticeably warm without the intense burn of high-heat varieties. Representative Chinese varieties are Xian pepper and Jinta.
What is medium heat chilli used for?
Medium heat chilli is the workhorse for general seasoning, chilli paste, pizza and snack topping, and everyday spice blends where heat should be present but not dominant.
Which varieties should I specify for 10,000–20,000 SHU?
Xian pepper and Jinta are the main 10,000–20,000 SHU varieties; Erjingtiao sits at 15,000–30,000 SHU. Jinta suits flakes and powder; Erjingtiao adds aroma and is used for chilli paste. Name the variety and SHU window in your specification.
How does medium heat compare to sweet paprika?
Medium heat (10,000–20,000 SHU) is roughly 20–40× hotter than sweet paprika (under 500 SHU). That gap is why paprika is bought for colour and medium chilli for warmth — they are not interchangeable in a recipe.
Deep technical reference: this page is the buyer-focused version. For the full technical treatment, see chilli heat level reference in the Knowledge Hub.