Scoville Scale
What is the Scoville Scale?
The Scoville Scale was developed by Wilbur Scoville in 1912 to measure chili peppers' pungency (spiciness or heat). The original test, known as the Scoville Organoleptic Test, involved diluting pepper extract in sugar water and having a panel of tasters determine when the heat was no longer detectable. The dilution level at which the heat was no longer perceivable determined the pepper's Scoville rating.
🥜 In a Nutshell
The Scoville Scale is a measurement system that rates the spiciness of chili peppers and other spicy foods by quantifying the concentration of capsaicin, the chemical compound responsible for heat. Scoville Heat Units (SHUs) represent the amount of capsaicin present, with higher numbers indicating hotter peppers. The scale ranges from mild peppers like the Bell Pepper, which has 0 SHUs, to extreme heat levels found in super-hot peppers like the Carolina Reaper, which can reach over 2 million SHUs.
🌶️ Hottest Pepper in the World
The title of the hottest pepper in the world is a coveted one, and over the years, several peppers have held this title. As of the most recent records, the Carolina Reaper was officially recognized as the hottest pepper, with a Scoville rating averaging around 1.6 million SHUs. However, it can peak at over 2.2 million SHUs. The Pepper X has officially been recognized as the world's hottest pepper. The new pepper rates an average of 2.69 million Scoville Heat Units (SHU), according to tests performed by Winthrop University in South Carolina. These peppers, developed by Ed Currie of PuckerButt Pepper Company, are known for their intense heat and fruity flavor.
⚖️ How Does the Scoville Scale Work?
The Scoville Scale works by measuring the amount of capsaicin, the active compound responsible for the heat in peppers. This measurement can be carried out using two main methods:
1. Scoville Organoleptic Test
As mentioned earlier, this traditional method involved human testers and was highly subjective. Testers would taste increasingly diluted solutions of the pepper extract until they could no longer detect heat. The number of dilutions required determined the pepper's Scoville rating. While groundbreaking for its time, this method was eventually replaced due to its lack of precision.
2. High-Performance Liquid Chromatography
Modern techniques like High-Performance Liquid Chromatography (HPLC) have replaced the subjective Scoville Organoleptic Test. HPLC measures the precise concentration of capsaicin in a pepper, offering a more accurate and consistent rating.
This process involves extracting capsaicin from the pepper and measuring its concentration using chromatography. The results are then converted into Scoville Heat Units, providing an accurate and reliable measure of a pepper's spiciness.
🌶️ Hot Chili Peppers
Hot chili peppers come in a wide range of heat levels, from relatively mild varieties to super-hot peppers that can cause intense burning sensations. Below are some examples of popular chili peppers and their Scoville ratings:
| Scoville Heat Units (SHUs) | Pepper & Extract Varieties | Type | Heat Rating |
|---|---|---|---|
| 15,000,000 - 16,000,000 | Pure Capsaicin | Super Hot | 10 |
| 2,000,000 - 10,000,000 | Pepper Extracts - i.e. The Source, Blair's Reserve | Super Hot | 10 |
| 8,800,000 - 9,100,000 | Norhydrocapsaicin | Super Hot | 10 |
| 6,000,000 - 8,600,000 | Homocapsaicin, Homodihydrocapsaicin | Super Hot | 10 |
| 2,500,000 - 5,300,000 | US Grade Police Pepper Spray | Super Hot | 10 |
| 2,693,000 | Pepper X | Super Hot | 10 |
| 2,000,000 - 2,200,000 | Carolina Reaper | Super Hot | 10 |
| 1,500,000 - 2,000,000 | Trinidad Scorpion, Butch T, Naga Viper, Common Pepper Spray | Super Hot | 9 |
| 855,000 - 1,463,000 | Ghost Pepper (Bhut Jolokia) | Super Hot | 9 |
| 876,000 - 1,500,000+ | Dorset Naga | Super Hot | 7 |
| 350,000 - 855,000 | Red Savina Habanero, Indian Tezpur | Hot | 6 |
| 100,000 - 350,000 | Habanero, Scotch Bonnet, Bird’s Eye, Jamaican Yellow Mushroom | Medium | 5 |
| 50,000 - 100,000 | Thai Hot Peppers, Chilitepin, Santaka | Medium | 4 |
| 30,000 - 50,000 | Cayenne, Tabasco, Pequin, Aji Amarillo, Aji Charapita | Medium | 3 |
| 15,000 - 30,000 | Chile de Arbol, Manzano | Medium | 3 |
| 5,000 - 15,000 | Serrano, Yellow Wax Pepper | Mild | 2 |
| 2,500 - 5,000 | Jalapeno, Poblano, Chipotle Jalapeño, Mirasol | Mild | 1 |
| 1,500 - 2,500 | Sandia, Cascabella, NuMex Big Jim | Mild | 1 |
| 1,000 - 1,500 | Ancho Poblano, Anaheim, Pasilla, Espanola | Mild | 1 |
| 100 - 1,000 | Paprika, Mexican Bell, Pepperoncini, Cherry | Mild | 1 |
| 0-100 | Sweet Bell Peppers, Sweet Banana, Pimento | Mild |
Every year, growers push the Scoville Scale with hotter hybrids. In 2023, Pepper X claimed the title of the world's hottest pepper, dethroning the Carolina Reaper. Rumors of even hotter peppers, like Dragon’s Breath and the Apollo pepper, are circulating, but official confirmation is still pending. We’ll have to wait and see!
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