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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In cookery, the Scoville scale is used to measure what?
While not as explosive as Morrison's Volcanic Vindaloo which registered one million on the Scoville scale when it hit shelves last year, it's not for the faint-hearted, and Iceland chef Neil Nugent recommends a tub of yogurt to go with the chicken.
Smoke also serves buffalo chicken wings with heat levels that escalate up the Scoville Scale (used to measure the spicy heat of chilis and other food).
Brummies can sample Rola Wala's Scorpion sauce described as "Birmingham's hottest chutney - made from the Scorpion chilli, which peaks at a tongue-stinging 1.4 million Scoville heat units on the Scoville scale".
Have we ever tasted really hot sauce, he asked, way up high in the Scoville scale that measures spicy hotness?
Reading online that the Trinidad morugu measured two million on the Scoville scale was possibly the worst thing I could have done.
While the names Red Savina habanero or Bhut Jolokia ghost pepper don't describe their place on the Scoville scale (measurement of the spicy heat of peppers), we can understand the difference between a picture of a pink-colored tongue and a fiery red one.
This scale is called the Scoville scale, and it was named for its creator, a pharmacist named Wilbur Scoville.
The chilli pepper, which went on sale yesterday, scores 1.5million on the Scoville scale, which measures the heat of peppers.
Scotch bonnet chillies Among the hottest on the Scoville scale (a measurement of the level of capsaicin in chilli peppers).
The toppings are acidic, tangy and fresh, like charcoal chicken with lime and coriander, or a juicy twice-cooked veal adobo taco with charred avocado and habanero and spring onion, or freshly shucked oysters with vinaigrette, lime and "Unicorn Tears" hot sauce (all the hot sauces are made in-house, says Arnel, and come in varying settings on the Scoville scale. The one served at the table comes in an eyedropper).
Now called the Scoville scale, its SHU (Scoville Heat Unit) ratings range from zero (bell peppers) to 30,000 to 50,000 (cayenne), 100,000 to 300,000 (habanero and Scotch bonnet peppers), and up to 2 million for the world's hottest peppers.