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, Jinta and Erjingtiao.

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.

VarietyHeat (SHU)RegionBest for
Xian pepper10,000 – 20,000Inner Mongolia, XinjiangMedium powder, flakes
Jinta10,000 – 20,000Gansu, Inner MongoliaFlakes, powder (glossy red)
Erjingtiao10,000 – 20,000Sichuan, GuizhouChilli paste, aroma

What is medium heat chilli used for?

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.

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, Jinta and Erjingtiao.

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, Jinta and Erjingtiao are the main 10,000–20,000 SHU varieties. Jinta suits flakes and powder; Erjingtiao adds aroma and is used for chilli paste. Name the variety and SHU window in your specification.

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