Scoville Scale, table and measure sharpness
On the Scoville scale, the sharpness of chillies and chilli sauce is measured. Today, the concentration of capsaicinoids is determined with modern measuring instruments and then converted. For example, a chilli pod with 5,000 Scoville contains 3200 micrograms of capsaicin and dihydrocapsaicin per gram each. These two alkaloids make the chilli hot by addressing our pain receptors in the mouth.
Capsaicin is an 8-methyl N-vanillyl 6-nonenamide in whose name the relationship to vanilla can already be discovered. This is no coincidence, because both have their origin on the Yucatan peninsula in the Gulf of Mexico.
A different ratio of capsaicin and dihydrocapsaicin makes a different perception of sharpness in humans. Often this ratio is balanced. However, with the same total of both capsaicinoids we perceive the sharpness of Habaneros and Rocotos differently. Rocoto pods usually contain less capsaicin than Habaneros. So the Habanero can burn hellish, while a Rocoto comes across mildly.
Unit of measurement of the scale is SHU, which stands for “Scoville Heat Units”. Sometimes the abbreviation SCU can be found, which is the same, but without “Heat”.
Today, the amount of capsaicin is determined with an HPLC (High Pressure Liquid Chromatography) measuring instrument. In German, this instrument has the long name “High Pressure Liquid Chromatography”. In these instruments, the liquid is broken down into its individual molecules and their quantity is determined. The result is displayed as a curve on a monitor. Here you can read which molecule is present in the corresponding concentration. Those who want to buy such a Scoville measuring device for the degree of sharpness should plan on 10.000 Dollar and more.
But it’s also easier. Even today, the method of the inventor of the Scoville scale can be applied by anyone. Wilbur Scoville worked for the Parke Davis Pharmaceutical Company in 1912. In order to make his studies on capsaicin comparable, he needed a resilient measurement method. And this is as simple as it is easy to understand.
In an American journal for pharmacists, he described his actual measurement method in just four sentences:
This is the method I used. One gram of ground chilli is soaked overnight in 100 ml alcohol.
Then it is shaken and filtered. Drinking water is added to the (hot) alcohol until no pain is felt on the tongue.
– Wilbur Scoville
Wilbur Scoville stated in his publication that he measured one Japan Chillies each with 20,000 and 30,000. Zanzibar Chilies with 40.000 and 45.000 and Mombasa Chillies with 50.000 and 100.000.
If one chili is twice as hot as another, twice the amount of water is needed to neutralize the heat. This means in reverse, the Scoville Scala is linear.
Less accurate is the degree of sharpness. This is a subjective perception of how sharp the chili is perceived by yourself.
Sweet peppers without pungency has a 0 Scotch Bonnet a 10. The extremely pungent varieties, like the currently hottest chili in the world, Carolina Reaper get up to three plus behind the ten. So for the Trinidad Scorpion Butch T, Moruga and Carolina Reaper there is a 10+++.
|Pure Capsaicin||16 million||N/A|
|Mad Dog 357 No.9 Chili-Sauce||9 million||N/A|
|Pepper spray||2,5 million||N/A|
|Trinidad Moruga Scorpion||1.300.000||10++|
|Bhut Jolokia||1 Million||10|
|Naga Morich||1 Million||10|
|Habaneros||100.000 – 350.000||10|
|Fatalii||130.000 – 325.000||10|
|Tepin, Pequin||50.000 – 100.000||9|
|Piri Piri Chili||50.000 – 100.000||9|
|Tabasco||30.000 – 70.000||9|
|de Cayenne||30.000 – 50.000||8|
|Lemon Drop||30.000 – 50.000||8|
|Rocoto Manzano||15.000 – 30.000||7|
|Peter Pepper||7.000 – 15.000||6|
|Fish Pepper||5.000 – 8.000||6|
|Jalapeno||2.500 – 8.000||5|
|Piment d’Espelette||1.500 – 2.500||4|
|Ancho||1.000 – 1.500||3|
|Numex Big Jim||500 – 1.500||2|
|Peperoni Golden Greek||800 – 1.200||2|
|Anaheim||500 – 1.000||1|