California reaper pepper scoville7/29/2023 ![]() The term "capsaicin" comes from the pepper plants' classification, of the genus Capsicum. What is really being measured is the concentration of " capsaicin", the active ingredient that produces that sensation of heat on our tongues. The Scoville Scale can be used to not only measure chili peppers, but anything that is made from chili peppers, such as hot sauce. It has been replaced by High Performance Liquid Chromatography, or HPLC, which measures the pepper's heat producing chemicals and rates them in ASTA pungency units. Today, testing chili pepper heat is not quite so subjective. Several factors can affect the heat of a pepper, but they generally fall into the ranges listed below. See the chart at the bottom of the page to compare several peppers on the range of the scale, and how they relate to pure capsaicin. ![]() Pure capsaicin, the stuff that makes chili peppers hot, is rated at 16,000,000 Scoville heat units. Note that 1 part per 1,000,000 dilutions of water is rated at 1.5 Scoville Units. The measurements are divided into multiples of 100. He would then dilute the solutions bit by bit until they no longer burned the tongues of the tasters, after which he would assign a number to the chile pepper based on the number of dilutions needed to kill the heat. Originally, Scoville ground up peppers and mixed them with sugar water, then tested them with a panel of tasters who sipped from these sugar-water-pepper solutions. At the time, Scoville worked for a pharmaceutical company named Parke-Davis where he developed a test called the "Scoville Organoleptic Test" which is used to measure a chili pepper's pungency and heat, measured in "Scoville Heat Units". ![]() The Scoville Scale was named for scientist Wilbur Scoville in 1912. Learn what is the Scoville Scale, a list of chili peppers and their Scoville Heat Units (SHUs) from hottest to mildest and more. The Scoville Scale and Scoville Heat Unit (SHU) were named for scientist Wilbur Scoville in 1912 for measuring a chili pepper's pungency and heat.
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