The Scoville Scale

You may already know a bit about this scale and its brilliant inventor if you enjoy spicy food, but if not, let me introduce you to the world of chilli heat!

Wilbur Scoville: The American pharmacist who invented the Scoville scale in 1912, using the Scoville Organoleptic Test

  • Established in 1912, the Scoville scale is a valuable tool for gauging the heat or spiciness of chilli peppers. American pharmacist Wilbur Scoville was born on January 22, 1865, and passed away on March 10, 1942. A hot pepper enthusiast invented the Scoville Organoleptic Test to quantify pepper heat levels. Today, it remains the preferred method for assessing pepper spiciness. At its core, the Scoville scale measures capsaicin concentration in chilli peppers.

  • Chilli Seeds NZ A photograph of Wilbur Scoville inventor of the Scoville scale.

  • Capsaicin is the compound responsible for the heat, so a higher concentration yields a spicier pepper. The scale starts at 0 Scoville Heat Units (SHU) for mild peppers and progresses upward to denote spicier varieties. The Scoville scale benefits pepper aficionados, culinary professionals, and everyday consumers alike by providing a consistent means to compare chilli pepper heat. This indispensable tool has enriched our understanding and enjoyment of these flavorful, spicy delights.

Capsaicin: The chemical compound responsible for the spiciness in chillies.

Wilbur Scoville's original test involved diluting a pepper extract in sugar water until the heat was no longer detectable by a panel of tasters. The more the extract had to be diluted, the higher its Scoville rating. While this method was a bit subjective, it was a great start for quantifying chilli heat.

These days, we have more precise ways to measure capsaicin concentration, like using High-Performance Liquid Chromatography (HPLC). This method provides more accurate and consistent results, but the Scoville scale is still used to express the heat levels of peppers.

Chilli Seeds NZ A High-Performance Liquid Chromatography (HPLC) tray of samples.

Now you might be wondering how hot your favourite chilli pepper is on the Scoville scale. Here's a quick guide to some popular peppers:

  • Bell Pepper: 0 SHU (no heat)
  • Jalapeño: 2,500-8,000 SHU (mild to moderate heat)
  • Scotch Bonnet: 100,000-350,000 SHU (fiery heat)
  • Ghost Pepper (Bhut Jolokia): 855,000-1,041,427 SHU (blazing heat)
  • Carolina Reaper: 1,500,000-2,200,000 SHU (scorching heat)

So, the next time you're adding some spice to your favourite dish, you can impress your friends with a bit of trivia about the Scoville scale and its creator, Wilbur Scoville. Just remember, when it comes to chilli heat, a little goes a long way, so be cautious and enjoy!