The Scoville Scale is a measurement of the heat level of chili peppers and other spicy foods. It was developed by pharmacist Wilbur Scoville in 1912 and is still widely used today.
The scale assigns a numerical value to the amount of capsaicin, the compound responsible for the spicy sensation, present in a chili pepper. The higher the Scoville rating, the hotter the pepper.
Here are some examples of chili peppers and their corresponding Scoville ratings:
Bell Pepper: The mildest pepper on the Scoville Scale, with a rating of 0. It contains no capsaicin and is not spicy at all.
Jalapeno Pepper: A popular pepper used in many dishes, ranging from 2,500 to 8,000 Scoville units. It provides a mild to moderate level of heat.
Habanero Pepper: Considered one of the hottest peppers, with a rating of 100,000 to 350,000 Scoville units. It delivers a fiery kick and is commonly used in spicy salsas and hot sauces.
Carolina Reaper: Currently holds the Guinness World Record for the hottest chili pepper, with an average rating of 1,569,300 Scoville units. Eating this pepper is not for the faint of heart!
It's important to note that individual tolerance to spiciness can vary, and what may be mild for one person could be extremely hot for another.
Understanding the Scoville Scale can help you choose the right chili pepper for your desired level of heat in cooking. It can also be useful when selecting hot sauces or spicy snacks, as their labels often indicate the Scoville rating.
References:
Scoville, W. (1912). Note on Capsicums. Journal of the American Pharmaceutical Association, 1(5), 453-454.
Gunn, H. S. (2020). The Scoville Scale for Measuring Spiciness
Guinness World Records: Hottest Chili