Scoville Scale


The Scoville scale is a measurement of the spicy heat (or piquance) of foods. The number of Scoville heat units (SHU) indicates the amount of capsaicin (a chemical compound that stimulates chemoreceptor nerve endings in the skin, especially the mucous membranes) present. The scale is named after its creator, American pharmacist Wilbur Scoville who developed it in 1912. The chilis with the highest rating on the Scoville scale exceed one million Scoville units, and include specimens of naga jolokia.

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