Scoville scale
Scoville scale
The Scoville scale (/ˈskoʊ.vɪl/; etymology: named after its creator, pharmacist Wilbur Scoville) is a measurement of the pungency (spicy heat) of chili peppers, or other spicy foods, as reported in Scoville heat units (SHU), a function of capsaicin concentration.
History
The Scoville scale is named after its creator, American pharmacist Wilbur Scoville, who introduced it in 1912. The scale is based on the concentration of capsaicin, the chemical responsible for the sensation of heat in the mouth.
Measurement
The Scoville scale measures the heat level in all kinds of chili peppers, from the mild and tangy Bell peppers to the outrageously hot Carolina Reaper. The scale is actually a measure of the concentration of the chemical compound capsaicin which is the active component that produces the heat sensation for humans.
Scoville Heat Units (SHU)
Scoville Heat Units (SHU) measure the concentration of capsaicin, ranging from zero SHU for a bell pepper to over 2,000,000 SHU for the Carolina Reaper. The higher the Scoville unit, the hotter the pepper.
Related Terms
- Capsaicin: The chemical compound that makes chili peppers hot. It is used in medicine for its analgesic properties.
- Chili pepper: The fruit of plants from the genus Capsicum, members of the nightshade family, Solanaceae. Chili peppers are widely used in many cuisines as a spice to add heat to dishes.
- Wilbur Scoville: The American pharmacist who created the Scoville scale.
See Also
External links
- Medical encyclopedia article on Scoville scale
- Wikipedia's article - Scoville scale
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