The Scoville scale is a measurement of the spicy heat (or piquance) of a chili pepper. The number of Scoville heat units (SHU) 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, 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.
- Mild - 0 to 5000
- Medium - 5000 to 20,000
- Hot - 20,000 to 70,000
- Extreme - 70,000 to 300,000
SOME CHILLIES AND THEIR RATINGS
- Pimento – 100 -900
- Anaheim – 1000 to 1400
- Jalapeno - 5500 to 4500
- Cayenne - 35,000
- Tabasco - 30,000 To 50,000
- Red Amazon - 75,000
- Habanere - 200,000 to 300,000
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