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Encyclopedia > Scoville scale
Naga Jolokia (naga morich, bhut jolokia), the Indian chili tested hottest in the world at 1,040,000 SHU.
Naga Jolokia (naga morich, bhut jolokia), the Indian chili tested hottest in the world at 1,040,000 SHU.
The Red Savina pepper, one of the hottest chilis, is rated at 580,000 SHU. Only the Naga Jolokia is hotter.
The Red Savina pepper, one of the hottest chilis, is rated at 580,000 SHU. Only the Naga Jolokia is hotter.

The Scoville scale is a measure of the hotness or, more correctly, piquancy of a chili pepper. These fruits of the Capsicum genus contain capsaicin, a chemical compound which stimulates chemoreceptor nerve endings in the skin, especially the mucous membranes. The number of Scoville heat units (SHU) indicates the amount of capsaicin present. Some hot sauces use their Scoville rating in advertising as a selling point. Image File history File links Metadata Size of this preview: 614 × 599 pixelsFull resolution‎ (1,265 × 1,235 pixels, file size: 139 KB, MIME type: image/jpeg) (All user names refer to en. ... Image File history File links Metadata Size of this preview: 614 × 599 pixelsFull resolution‎ (1,265 × 1,235 pixels, file size: 139 KB, MIME type: image/jpeg) (All user names refer to en. ... Trinomial name Capsicum chinense Naga Jolokia The Naga Jolokia pepper is a chili pepper found naturally in the army garrison town of Tezpur, in the north-eastern state of Assam, India. ... Image File history File linksMetadata Download high resolution version (1029x947, 424 KB) Permission is granted to copy, distribute and/or modify this document under the terms of the GNU Free Documentation License, Version 1. ... Image File history File linksMetadata Download high resolution version (1029x947, 424 KB) Permission is granted to copy, distribute and/or modify this document under the terms of the GNU Free Documentation License, Version 1. ... Trinomial name Capsicum chinense Red Savina The Red Savina pepper is a cultivar of the habanero chile (Capsicum chinense Jacquin), which has been selectively bred to produce hotter, heavier, and larger peppers. ... Look up Pungency in Wiktionary, the free dictionary. ... For other uses, see Chili. ... Species C. annuum (incl. ... Capsaicin (8-methyl-N-vanillyl-6-nonenamide) is the active component of chilli peppers, which are plants belonging to the genus Capsicum. ... A chemical compound is a substance consisting of two or more different elements chemically bonded together in a fixed proportion by mass. ... A Chemosensor, also known as chemoreceptor, is a cell or group of cells that transduce a chemical signal into an action potential. ... A nerve is an enclosed, cable-like bundle of nerve fibers or axons, which includes the glia that ensheath the axons in myelin. ... This article is about the organ. ... The mucous membranes (or mucosa) are linings of ectodermic origin, covered in epithelium, that line various body cavities and internal organs. ... For the streetball player, see Philip Champion. ...


The scale is named after its creator, American chemist Wilbur Scoville, who developed a test for rating the pungency of chili peppers. His method, which he devised in 1912,[1] is known as the Scoville Organoleptic Test. An alternative method of quantitative analysis, known as high-performance liquid chromatography, directly measures capsaicinoids and attempts to relate the measured concentration in ppm to the Scoville scale using a mathematical conversion factor of 15, 20 or 30 depending on the capsaicinoid[2]. Wilbur L. Scoville (1865-1942), a chemist, is best known for his creation of the The Scoville Organaloptic Test, now standardized as the Scoville scale. ... Year 1912 (MCMXII) was a leap year starting on Monday (link will display the full calendar) of the Gregorian calendar (or a leap year starting on Sunday of the 13-day-slower Julian calendar). ... Chromatography is a family of analytical chemistry techniques for the separation of mixtures. ... PPM or ppm may refer to: Pages per minute, a measure of speed often used to market printers or photocopiers Parry People Movers, a British company manufacturing lightweight railbuses Parts per million, a measure of concentration; a statistical quality measure of outgoing product quality Pay Per Impression, one way that...

Contents

Scoville Organoleptic Test

In Scoville's method, as originally devised, a solution of the pepper extract is diluted in sugar water until the "heat" is no longer detectable to a panel of (usually five) tasters; the degree of dilution gives its measure on the Scoville scale. Thus a sweet pepper or a bell pepper, containing no capsaicin at all, has a Scoville rating of zero, meaning no heat detectable, even undiluted. Conversely, the hottest chilis, such as habaneros, have a rating of 200,000 or more, indicating that their extract has to be diluted 200,000-fold before the capsaicin present is undetectable. The greatest weakness of the Scoville Organoleptic Test is its imprecision, because it relies on human subjectivity. This article is about sugar as food and as an important and widely-traded commodity. ... Impact from a water drop causes an upward rebound jet surrounded by circular capillary waves. ... Species   (incl. ... Binomial name Capsicum annuum L. For green peppercorns, see Black pepper. ... Capsaicin (8-methyl-N-vanillyl-6-nonenamide) is the active component of chilli peppers, which are plants belonging to the genus Capsicum. ... Binomial name Jacq. ... Capsaicin (8-methyl-N-vanillyl-6-nonenamide) is the active component of chilli peppers, which are plants belonging to the genus Capsicum. ...


High-performance liquid chromatography (the Gillett Method)

A Bell Pepper has a Scoville rating of zero
A Bell Pepper has a Scoville rating of zero

Spice heat is now usually measured by a method using high performance liquid chromatography (HPLC). This identifies and measures the heat-producing chemicals. They are then used in a mathematical formula in which they are weighted according to their relative capacity to produce a sensation of heat. This method yields results, not in Scoville units, but in ASTA pungency units. A measurement of one part capsaicin per million corresponds to about 15 Scoville units, and the published method says that ASTA pungency units can be multiplied by 15 and reported as Scoville units. This conversion is approximate, and spice experts Donna R. Tainter and Anthony T. Grenis say that there is consensus that it gives results about 20–40% lower than the actual Scoville method would have given.[3] Image File history File links Download high-resolution version (1600x1067, 258 KB) Red Capsicum and cross section If you are a (commercial) publisher and you want me to write you an email or paper mail giving you an authorization to use my works in your products or a license with... Image File history File links Download high-resolution version (1600x1067, 258 KB) Red Capsicum and cross section If you are a (commercial) publisher and you want me to write you an email or paper mail giving you an authorization to use my works in your products or a license with... Binomial name Capsicum annuum L. For green peppercorns, see Black pepper. ... High-performance liquid chromatography (or High pressure liquid chromatography, HPLC) is a form of column chromatography used frequently in biochemistry and analytical chemistry to separate, identify, and quantify compounds. ... Look up Pungency in Wiktionary, the free dictionary. ...


List of Scoville ratings

Pungency values for any pepper, stated in Scoville units, are imprecise, due to expected variation within a species—easily by a factor of 10 or more—depending on seed lineage, climate and even soil (this is especially true of habaneros). The inaccuracies described in the measurement methods above also contribute to the imprecision of these values. When interpreting Scoville ratings, this should be kept in mind.[3][4]

Scoville scale
Scoville rating Type of pepper
15,000,000–16,000,000 Pure capsaicin[5]
8,600,000-9,100,000 Various capsaicinoids, such as homocapsaicin, homodihydrocapsaicin, and nordihydrocapsaicin
2,000,000–5,300,000 Standard U.S. Grade pepper spray[6], FN 303 irritant ammunition
855,000–1,041,427 Naga Jolokia [7][8][9][10]
350,000–580,000 Red Savina Habanero[11][12]
100,000–350,000 Habanero chili,[13] Scotch Bonnet [13]
100,000–350,000 Datil pepper, Capsicum chinense
100,000–200,000 Rocoto, Jamaican Hot Pepper [6], African Birdseye
50,000–100,000 Thai Pepper, Malagueta Pepper, Chiltepin Pepper, Pequin Pepper
30,000–50,000 Cayenne Pepper, Ají pepper [13], Tabasco pepper, some Chipotle peppers
10,000–23,000 Serrano Pepper, some Chipotle peppers
4,500–5,000 New Mexican varieties of Anaheim pepper,[14] Hungarian Wax Pepper[15]
2,500–8,000 Jalapeño Pepper
1,500–2,500 Rocotillo Pepper
1,000–1,500 Poblano Pepper
500–2,500 Anaheim pepper [16]
100–500 Pimento[6], Pepperoncini
0 No heat, Bell pepper [6]

Capsaicin (8-methyl-N-vanillyl-6-nonenamide) is the active component of chilli peppers, which are plants belonging to the genus Capsicum. ... Chemical structure of homocapsaicin Homocapsaicin is a capsaicinoid and analog and congener of capsaicin in chili peppers (Capsicum). ... Chemical structure of homodihydrocapsaicin Homodihydrocapsaicin is a capsaicinoid and analog and congener of capsaicin in chili peppers (Capsicum). ... Nordihydrocapsaicin is a capsaicinoid and analog and congener of capsaicin in chili peppers (Capsicum). ... Pepper spray (also known as OC spray (from Oleoresin Capsicum), OC gas, capsicum spray, or oleoresin capsicum) is a lachrymatory agent (a chemical compound that irritates the eyes to cause tears, pain, and even temporary blindness) that is used in riot control, crowd control and personal self-defense, including defense... The FN 303 is a semi-automatic less-lethal launcher manufactured by Fabrique Nationale de Herstal. ... It has been suggested that Dorset Naga pepper be merged into this article or section. ... Trinomial name Capsicum chinense Red Savina The Red Savina pepper is a cultivar of the habanero chile (Capsicum chinense Jacquin), which has been selectively bred to produce hotter, heavier, and larger peppers. ... For the feminine form of the Spanish word Habanero, see Habanera. ... Scotch Bonnet peppers in a Caribbean market Scotch Bonnet The Scotch Bonnet (Capsicum chinense Jacq. ... Datil pepper (Capsicum chinense v. ... Binomial name Capsicum chinense Jacq. ... Rocoto peppers A Manzano pepper plant with ripe pods Rocoto flower bud with lots of Trichomes, characteristic that gives this species its name. ... It has been suggested that this article or section be merged into African birdseye. ... For a similar variety of Capiscum frutescens better known as peri-peri, refer African birdseye. ... Malagueta pepper (Capsicum frutescens var. ... Trinomial name Capsicum annuum var. ... This article or section does not cite its references or sources. ... A large red cayenne The Cayenne is a red, hot chili pepper used to flavor dishes, and for medicinal purposes. ... Binomial name Jacq. ... Trinomial name Capsicum frutescens var. ... This article is about the chile pepper. ... A serrano pepper is a type of chile pepper that originated in the mountainous regions of Puebla and Hidalgo, Mexico. ... This article is about the chile pepper. ... For other uses, see New Mexico (disambiguation). ... Dried red California (Anaheim) chili peppers The name Anaheim refers to a mild variety of the New Mexican chili pepper and is a member of the Capsicum genus. ... Binomial name The jalapeño is a medium to large size chili pepper which is prized for the warm, burning sensation when eaten. ... A Rocotillo pepper (Capsicum baccatum) is a type of chile pepper that originated in Peru. ... The Poblano is a mild chile pepper, just slightly more spicy than a bell pepper . ... Dried red California (Anaheim) chili peppers The name Anaheim refers to a mild variety of the New Mexican chili pepper and is a member of the Capsicum genus. ... Pimento is sometimes a synonym for Allspice. ... Trinomial name Capsicum annuum Sweet Banana The pepperoncini (not to be confused with the Italian peperoncini, which are hot and range from 15000 to 50000 in the scoville scale), also known as Tuscan peppers, sweet Italian peppers, waxed peppers, and golden Greek peppers, is a variety of Capsicum annuum. ... Binomial name Capsicum annuum L. For green peppercorns, see Black pepper. ...

References

  1. ^ The Journal of the American Pharmacists Association 1912; 1:453–4
  2. ^ Uhl, Sushella. "Fire and Spice", Food Product Design, May 1996.
  3. ^ a b Tainter, Donna R.; Anthony T. Grenis (2001). Spices and Seasonings. Wiley-IEEE, p.30. ISBN 0-471-35575-5.  — "Interlab variation [for the original Scoville scale] could be as high as + / - 50%. However, labs that run these procedures could generate reasonably repeatable results."
  4. ^ Uhl, Sushella. "Fire and Spice", Food Product Design, May 1996.  — "Scoville unit measurements cause errors due to build up of heat, rapid taste fatigue, increased taste threshold, and poor reproducibility. Scott Harris, technical service manager for Cal Compack Foods, Santa Ana, CA is quoted as saying "The coefficient of error is 50% for the Scoville method and less than 12% for the HPLC method."
  5. ^ Uhl (1996), op. cit. "The HPLC measures the capsaicinoid(s) in ppm, which can then be converted to Scoville units using a conversion factor of 15, 20 or 30 depending on the capsaicinoid." This would make capsaicin 15,000,000
  6. ^ a b c d de Bruxelles, Simon. "The chilli so hot you need gloves", Times, 1 April 2006. 
  7. ^ By commercial HPLC analysis in 2004.
  8. ^ High SC rating report for Jolokia acknowledged as sighted by Dorset Naga cultivar developer.
  9. ^ Shaline L. Lopez (2007). NMSU is home to the world’s hottest chile pepper (html). Retrieved on 2007-02-21.
  10. ^ AP. "World's hottest chili pepper a mouthful for prof", CNN, 23 February 2007. Archived from the original on 2007-03-22. 
  11. ^ What is a Habanero Pepper?. wisegeek.com. Retrieved on 2008-03-31.
  12. ^ World's hottest chile pepper discovered. American Society for Horticultural Science. Retrieved on 2008-03-31.
  13. ^ a b c Chile Pepper Heat Scoville Scale. About.com. Retrieved on 2006-09-25.
  14. ^ Anaheim Pepper. Chile Pepper Institute at New Mexico State University (2007). Retrieved on 2007-10-22.
  15. ^ Capsicum annuum 'Hungarian Wax'. Retrieved on 2008-04-05.
  16. ^ Anaheim Pepper. Truestar Health Encyclopedia (2007). Retrieved on 2007-10-17.
Year 2007 (MMVII) was a common year starting on Monday of the Gregorian calendar in the 21st century. ... is the 52nd day of the year in the Gregorian calendar. ... Year 2007 (MMVII) was a common year starting on Monday of the Gregorian calendar in the 21st century. ... is the 81st day of the year (82nd in leap years) in the Gregorian calendar. ... 2008 (MMVIII) is the current year, a leap year that started on Tuesday of the Common Era (or Anno Domini), in accordance with the Gregorian calendar. ... is the 90th day of the year (91st in leap years) in the Gregorian calendar. ... 2008 (MMVIII) is the current year, a leap year that started on Tuesday of the Common Era (or Anno Domini), in accordance with the Gregorian calendar. ... is the 90th day of the year (91st in leap years) in the Gregorian calendar. ... Year 2006 (MMVI) was a common year starting on Sunday of the Gregorian calendar. ... is the 268th day of the year (269th in leap years) in the Gregorian calendar. ... Year 2007 (MMVII) was a common year starting on Monday of the Gregorian calendar in the 21st century. ... is the 295th day of the year (296th in leap years) in the Gregorian calendar. ... 2008 (MMVIII) is the current year, a leap year that started on Tuesday of the Common Era (or Anno Domini), in accordance with the Gregorian calendar. ... is the 95th day of the year (96th in leap years) in the Gregorian calendar. ... Year 2007 (MMVII) was a common year starting on Monday of the Gregorian calendar in the 21st century. ... is the 290th day of the year (291st in leap years) in the Gregorian calendar. ...

  Results from FactBites:
 
Hot Sauce, Chili sauce, Chile Seeds, Chili peppers and lots more. (370 words)
The Scoville scale is a measure of the hotness of a chilli pepper.
Thus a sweet pepper, that contains no capsaicin at all, has a Scoville rating of zero (no heat detectable even undiluted); whereas the hottest peppers of all, such as habaneross have a rating of 300,000 or more, indicating that their extract has to be diluted 300,000-fold before the capsaicin present is undetectable.
Scoville ratings may vary considerably within a species—easily by a factor of 10 or more—depending on seed lineage, climate and even soil.
The Scoville Scale (496 words)
If all known peppers were measured using this technique, their scale of pungency would range from 0 Scoville units, for the bell pepper, to 350,000 units, for the Mexican habanero (Saaristo, 2002).
Naysayers argued that the tongue is too subjective to base an entire scale on, but Scoville replied that the tongue is senstive to less than a millionth of a grain, which certainly has its advantages (Saaristo, 2002).
Scoville also ran into trouble with the number of tests his panelists could perform per day because human tongues temporairly get used to certain levels of pungency and have to be given a rest (Saaristo, 2002).
  More results at FactBites »


 

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