Scoville scaleFrom Wikipedia, the free encyclopedia
A display of hot peppers and the Scoville scale at a supermarket in
Houston, TexasThe Scoville scale is a measurement of the spicy heat
(or piquance) of a chili pepper. The number of Scoville heat units
(SHU)[1] indicates the amount of capsaicin present. Capsaicin is a
chemical compound that stimulates chemoreceptor nerve endings in
the skin, especially the mucous membranes.
The scale is named after its creator, American pharmacist Wilbur
Scoville. His method, devised in 1912,[2] is known as the Scoville
Organoleptic Test. The modern commonplace method for quantitative
analysis uses high-performance liquid chromatography, making it
possible to directly measure capsaicinoid content.
List of Scoville ratingsScoville heat units Examples
15,000,000–16,000,000 Pure capsaicin[4]
8,600,000–9,100,000 Various capsaicinoids (e.g.,
homocapsaicin, homodihydrocapsaicin, nordihydrocapsaicin)
500,000–5,300,000 Law enforcement grade pepper spray,[5] FN
303 irritant ammunition
855,000–1,463,700 Naga Viper pepper,[6] Infinity Chilli,[7]
Bhut Jolokia chili pepper
[9] Trinidad Scorpion Butch T
pepper[10]
350,000–580,000 Red Savina habanero[11]
100,000–350,000 Habanero chili,[12] Scotch bonnet pepper,[12]
Datil pepper, Rocoto, Madame Jeanette, Peruvian White Habanero,
Jamaican hot pepper[13]
50,000–100,000 Byadgi chilli, Bird's eye chili,[14] Malagueta
pepper,[14] Chiltepin pepper, Piri piri (African bird's eye),
Pequin pepper[14]
30,000–50,000 Guntur chilli, Cayenne pepper, Ají pepper,[12]
Tabasco pepper, Cumari pepper (Capsicum Chinese)
10,000–23,000 Serrano pepper, Peter pepper, Aleppo
pepper
3,500–8,000 Espelette pepper, Jalapeño pepper, Guajillo
pepper, New Mexican varieties of Anaheim pepper,[15] Hungarian wax
pepper, Tabasco sauce
1,000–2,500 Anaheim pepper, Poblano pepper, Rocotillo pepper,
Peppadew
100–900 Pimento, Peperoncini, Banana pepper
0 No significant heat, Bell pepper, Cubanelle, Aji dulce