Hot peppers aren’t for everyone, but that’s where the Scoville scale comes in handy. The scale is named after American pharmacist Wilbur Scoville, who developed the pepper spiciness test in 1912.

These results challenge the reliability of the century-old Scoville scale, which traditionally bases its rating on two capsaicinoids. “The discovery of natural dietary compounds that reduce pungency ...

Now, researchers have identified three compounds that lessen peppers' pungency. These results challenge the reliability of the century-old Scoville scale, which traditionally bases its rating on ...

An analysis of compounds in chilli peppers has revealed chemicals that seem to negate their heat-giving capsaicinoids. This explains why the Scoville scale for measuring spicyness isn't always ...

The pungency (or heat factor) of chile peppers is measured in multiples of 100 units. It ranges from sweet bell peppers at zero to the mighty Naga Jolokia (ghost pepper) at over 1,000,000 Scoville ...

Other peppers fall in between this range. Jalapeno peppers are about 2,500 to 10,000 SHU. Serrano peppers are between 10,000 and 25,000 SHU.

The science of spice The heat you experience in a spicy dish comes from capsaicin, a compound found in chili peppers. The capsaicin binds to the receptors on your tongue and sends signals to the brain ...

The Scoville Scale The Scoville scale is a measure of the spiciness of a pepper. It was developed by American pharmacist Wilbur Scoville in 1912 and is based on the amount of capsaicin, the compound ...

The Scoville scale was developed by pharmacist Wilbur Scoville in 1912 as a way to measure the relative intensity of peppers. The test to determine a pepper’s spiciness specifically measures the ...

The Scoville scale was developed by pharmacist Wilbur Scoville in 1912 as a way to measure the relative intensity of peppers. It specifically measures the concentration of capsaicin, the chemical ...