Chilli Scoville scale

The Scoville scale was developed by the pharmacologist Wilbur Scoville in 1912.

The scale expresses the level of spiciness/heat/pungency of a pepper based on the levels of capsaicin in a pepper. The approach involves extracting the capsaicinoids from a pepper and diluting them with a solution of sugar and water until the heat of the pepper can no longer be tasted. More dilutions indicate a higher heat index rating and a higher concentration of capsaicinoids. The test relies on the initial amount extracted from the pepper as well as the training and skills of the taste testers. The measurement unit of the Scoville scale is SHU (Scoville Heat Unit).

Pure Capsaicin has a Scoville scale measurement of 16,000,000 SHU.

Some example chillis on the Scoville scale include the following:

• Bell pepper: 0 SHU

• Pimiento: 0-500 SHU

• Banana pepper: 0-500 SHU

• Birds Eye pepper: 50-100 SHU

• Jalapeño pepper: 2,500-10,000 SHU

• Royal Black: 5,000-30,000 SHU

• Serrano pepper: 10,000-25,000 SHU

• Tabasco pepper: 30,000-50,000 SHU

• Cayenne pepper: 25,000-50,000 SHU

• Scotch Bonnet: 100,000–350,000 SHU

• Habanero pepper: 150,000-500,000 SHU

• Ghost pepper: 850,000-1,000,000 SHU

• Trinidad Scorpion: 1,200,000 to 2,000,000 SHU

• Carolina Reaper: 1,600,00-2,000,000+ SHU

• Pepper X: 2,693,000 SHU