History of Scoville scale

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The Scoville scale and the heat meter list numerous chili pepper varieties sorted by their pungency and their capsaicin content in Scoville Heat Units (SHU). We have a simple scoville scale image and a detailed searchable and interactive html5 scoville scale table.

The Scoville scale invented by the American pharmacologist 1912 Wilbur Scoville. It serves to determine the degree of pungency of fruits of the genus Capsicum, which includes peppers and chilis. The Scoville scale was originally based on the so-called Scoville Organoleptic Test developed by Wilbur Scoville. Here, a sample of chili was prepared and repeatedly diluted with water until the test subjects no longer felt any heat. The degree to which the subjects could (subjectively) taste no more heat in the sample was called SHU (Scoville Heat Units). Of course, no subjective tests will be carried out today.

Determination of the Scoville Heat Units of fruits of the genus Capsicum

The degree of pugency of a chili is determined today by means of modern high-performance liquid chromatography (HPLC). This method recognizes the capsaicinoids responsible for the pungency, such as capsaicin and dihydro-capsaicin, and determines their concentration reliably. The result of an HPLC test is given in the ASTA severity level, but this can be converted by a formula into the usual SHU value.

Hottest Chili Pepper in the World

The world’s hottest chili pepper is the Carolina Reaper. It measures 1.5 million up to 2.2 million Scoville Heat Units.

Principle Of Scoville Scale:

The principle of the Scoville scale is to prepare a solution of fresh peppers puree and to mix it with sweet water. The solutions are tasted by 5 people and as a long as burning sensation persists the dilution is continued. For example, cayenne must be diluted 30 to 50,000 times to no longer feel the burning sensation according to the Scoville scale.

 

Degree

Assessment

Scoville heat unit

Example

0

neutral

0 – 100

pepper bell

1

Sweet

100 – 500

sweet paprika

2

Warm

500 – 1,000

anaheim chile

3

Spicy

1000 – 1500

ancho chile

4

Hot

1,500 – 2,500

Chilli Espelette

5

Strong

2,500 – 5,000

Chimayo chile

6

Raging

5,000 – 15,000

chili cayenne

7

burning

15,000 – 30,000

cascabel chile

8

Torrid

30,000 – 50,000

De Arbol chile

9

volcanic

50,000 – 100,000

chile tabasco

10

explosive

100,000

chili habanero

 Scoville Scale on Hot Chili Sauce

On hot chilli sauce we simplified the information by creating an icon which informs you about the force of the pepper. In this way in a glance, you can know the strength of the sauce.

Today, you can find some sauces measured at 1,000,000 Scoville Heat Unit, it's the strongest sauces of the world! To handle with extreme caution and keep away from children, at risk of severe irritation (eyes and mouth).

 


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