How is spiciness measured?

The level of spiciness (hotness) is measured using the Scoville Scale, created in 1912 by pharmacist Wilbur Scoville. This scale quantifies the concentration of capsaicin, the chemical compound responsible for the burning sensation in peppers.

How the Scoville Scale (SHU - Scoville Heat Units) works:

  • Original Method (Organoleptic): The test consisted of diluting pepper extract in sugar water. A panel of volunteers tasted the solution, and successive dilutions were made until the spiciness was no longer perceived.

     

  • Calculation: If a pepper needed to be diluted 1,000 times to lose its heat, it received 1,000 Scoville units (SHU).

     

  • Modern Method: Nowadays, High-Performance Liquid Chromatography (HPLC) is used, which precisely measures the amount of capsaicin, eliminating human subjectivity, but the results are still converted to Scoville units.

 

Examples of Spice Levels:

  • Bell Pepper/Sweet Peppers: 0 SHU (no capsaicin).

  • Jalapeño: 2,500 to 8,000 SHU.

  • Dedo de Moça: 5,000 to 15,000 SHU.

  • Cayenne: 30,000 to 50,000 SHU.

  • Bhut Jolokia: +1,000,000 SHU.

  • Carolina Reaper (one of the hottest): Can exceed 2,000,000 SHU.

     

The sensation of heat occurs because capsaicin opens the taste glands and stimulates the pain and heat receptors in the mouth.