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The scoville scale is a measurement of spiciness of chili peppers and other substances, recorded in scoville heat units (shu) It is based on the concentration of capsaicinoids, among which capsaicin is the predominant component. The scoville scale and scoville heat unit (shu) were named for scientist wilbur scoville in 1912 for measuring a chili pepper's pungency and heat Learn what is the scoville scale, a list of chili peppers and their scoville heat units (shus) from hottest to mildest and more. The scoville scale is a system for rating the spiciness of chili peppers and spicy foods, developed by wilbur scoville in 1912 It measures heat based on capsaicin content, ranging from 0 (no heat) to 16 million (pure capsaicin). The scoville scale is a measure, named after wilbur l Scoville, of the chilli pepper’s heat Put simply, it measures the concentration of the chemical compound capsaicin. The scoville scale is a means for measuring the heat or spiciness of peppers and hot sauces in a way that isn't subjective The scale was invented in 1912 to measure chemical compounds or capsaicinoids that trigger a burning sensation. The most complete, easy to use, searchable, sortable list of over 400 hot peppers and their scoville scale (shu) Includes links for more info and photos. The scoville scale is a measurement of the pungency (spiciness) of peppers and other hot foods The scale is based on the concentration of capsaicin, an active component of chili peppers that produces a burning sensation when it touches your tongue or skin. That’s the simplest of definitions for the scoville scale It’s a numerical heat rating index of peppers running from zero heat (like bell peppers) to ratings in the millions (like the carolina reaper pepper.) What is the scoville scale The scoville scale, established by chemist wilbur scoville in 1912, serves as a standardized measure of spiciness, specifically the capsaicin concentration in chili peppers.