Scoville scale

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A system devised in 1912 by Wilber Lincoln Scoville for determining the relative ‘spiciness’ of hot peppers; under the Scoville method, a dried pepper is dissolved in alcohol, serially diluted in sugar water and given to a panel of tasters who sip increasingly diluted concentrations of peppers out of shot glass to the point at which the tasters no longer have a sensation of burning

Scoville scale

Nutrition/masochism A system devised by WL Scoville for determining the relative 'spiciness' of hot peppers; a dried pepper is dissolved in alcohol, serially diluted in sugar water and given to a panel of tasters who sip increasingly diluted concentrations of peppers. See Capsaicin, Spicy food.
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French cheese is going places -- and its Scoville rating promises to rise like never before.
Exciting new vegetable seed varieties to try in 2015 include Amethyst beans, a tasty bush been with a deep purple color, Garfield peppers, an impressive big orange bell pepper, Sugar Cube muskmelon, a bonus seed trial favorite from last season, Ghost peppers, reaching over 1,000,000 on the Scoville rating chart, and Goldfinger carrots, an improved Nantes type.
It's heat rating, known as the Scoville rating, came back as 1,067,286.
Some hot sauces use their Scoville rating in advertising as a selling point.
Serious chilli fans know about Scoville ratings and this sauce is rated at 2,500 to 3,500 units.
Bosland's heat scale and the Scoville ratings for chilies grown in New Mexico; in another area, they can be hotter or milder.
On this page, you'll find Paul Bosland's heat scale and Scoville ratings for chiles grown in New Mexico; grown in another area, they can be hotter or milder.