Scoville scale

(redirected from Scoville Heat Unit)
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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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PEPPER TYPES SCOVILLE HEAT UNITS Sweet Bell 0 Santa Fe Grande 500-750 Ancho 1,000 New Mexican 1,000 Anaheim 1,000-1,400 Poblano 2,500-3,000 Jalepeno 3,500-4,500 Smoked Jalepeno (chipotle) 10,000 Serrano 7,000-25,000 Cayenne 35,000 Tabasco 30,000-50,000 Pequin 75,000 Thai 70,000-80,000 Birdseye 100,000-175,000 Habanero 200,000-300,000 Naga Jolokia 800,000-1,040,000 Pepper Spray 2,000,000-3,000,000
The Polash Restaurant in Shoebury has made the Polash Meltdown - which measures more than 1 million on the Scoville Heat Units scale - to celebrate its 30th birthday.
It measures 1,001,304 Scoville heat units (a measure of a chili pepper's hotness).
It was at the research institute that the new variety was tested; it earned a rating of just over one million Scoville Heat Units, making it "the hottest pepper in the world," according to Guinness World Records.
Developed in 1912 by chemist Wilbur Scoville, the index uses a trained panel of tasters that measures heat as Scoville heat units (SHU) in a given weight of fruit tissue.
It registered 923,000 Scoville heat units, compared with 577,00 for the Red Savina, the current Guinness record holder.
So Scoville rated the Japan chilies 20,000-30,000 Scoville Heat Units.
CHILLIS are measured in Scoville Heat Units, named after pharmacist Wilbur Scoville who invented a scale to measure the heat of peppers.
Heat generated by OC is measured in Scoville Heat Units (SHU).
To understand how peppers are rated, it is necessary to be aware of Scoville Heat Units, which is a measure of the amount of capsaicin present.
The hotness of the bhut jolokia, which is native to Assam, in north-east India, is measured in Scoville heat units and comes in at a massive 1,001,304, which is nearly twice as hot as Mexico's red savina that used to hold the record at 577,000.
The number of Scoville heat units indicates the amount of capsaicin present.