Scoville
The Scoville scale is a unit of measurement used to determine the heat of chilli peppers and other pepper varieties. It indicates how concentrated the active compound capsaicin is in a fruit – the substance that causes the burning sensation in the mouth when eaten. The higher the Scoville value, the hotter the fruit.
Origin and definition
The scale was developed in 1912 by the American pharmacologist Wilbur L. Scoville. Originally, heat was determined through a taste test: a chilli extract was diluted with sugar water until a test subject could no longer detect any heat. The degree of dilution produced the Scoville value (SHU = Scoville Heat Units).
Today, capsaicin content is measured more precisely using technical methods such as HPLC analysis (high-performance liquid chromatography). The resulting values are then converted into Scoville units.
Examples of typical Scoville values
| Plant / product | Scoville value (SHU) |
|---|---|
| Sweet pepper | 0 |
| Jalapeño | 2,500–8,000 |
| Cayenne pepper | 30,000–50,000 |
| Thai chilli | 50,000–100,000 |
| Habanero | 100,000–350,000 |
| Bhut Jolokia | 800,000–1,000,000 |
| Carolina Reaper | 1,500,000–2,200,000 |
| Pure capsaicin | 16,000,000 |
Relevance for growing and eating
The Scoville scale helps to objectively compare the heat of chilli varieties – from mild types to extremely hot cultivars. For growing, this means: the higher the Scoville value, the more caution is needed when harvesting and processing, as concentrated capsaicin can irritate skin and mucous membranes.
When it comes to eating, heat is not a taste but a pain response. It is eased by dairy products (fat and casein) – not by water, which tends to spread the heat instead.