What is Scoville?
The Scoville scale is a measurement of the pungency (spiciness or "heat") of chili peppers, as recorded in Scoville Heat Units (SHU) based on the concentration of capsaicinoids, among which capsaicin is the predominant component.
The scale is named after its creator, American pharmacist Wilbur Scoville, whose 1912 method is known as the Scoville organoleptic test.
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How is the spiciness of peppers measured?
For parts per million (ppm) measurements, SHU units are calculated from "parts per million of heat" (ppmH), which is found with the following calculation:
The levels of pungency, in terms of Scoville units are:
|Very highly pungent||Above 80,000|
|Highly pungent||25,000 to 70,000|
|Moderately pungent||3,000 to 25,000|
|Mildly pungent||700 to 3,000|
|Non pungent||0 to 700|
Peppers in this category have little to no heat.
- Aji dulce
These peppers have some heat, but it's barely noticable
Ok, ok, we're getting some spice here.
- Jalapeño pepper
Is it hot in here or is it just these peppers?
A little goes a long way with these peppers.
- Cayenne pepper
- Thai Chili
- Piri piri
The hottest of the hot. Proceed with caution.
- Scotch bonnet
☠️ Peppers in this section could literally kill you ☠️
- Carolina Reaper
- Dragon's Breath