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The Scoville scale is a measurement of the pungency (spicy heat) of chili
peppers, such as the jalapeño, the bhut jolokia, and the world's current hottest
pepper, the Carolina Reaper or other spicy foods as reported in Scoville heat
units (SHU) a function of capsaicin concentration.

Capsaicin is one of many related chemicals, collectively called capsaicinoids.
The scale is named after its creator, American pharmacist Wilbur Scoville. His
method, devised in 1912, is known as the Scoville Organoleptic Test. More
commonly known as the Scoville Scale.

In Scoville's method, an exact weight of dried pepper is dissolved in alcohol to
extract the heat components (capsaicinoids), then diluted in a solution of sugar
water. Decreasing concentrations of the extracted capsinoids are given to a
panel of five trained tasters, until a majority (at least three) can no longer
detect the heat in a dilution.




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