Scoville scale Scoville scale The Scoville scale is a measurement of the pungency (spiciness or "heat") of chili peppers and other spicy foods, as recorded in Scoville Heat Units (SHU) based on the concentration of capsaicinoids, among which capsaicin is the predominant component. The scale is named after its creator, American pharmacist Wilbur Scoville, whose 1912 method is known as the Scoville organoleptic test. In the 21st century, high-performance liquid chromatography (HPLC) is used to quantify the capsaicinoid content as an indicator of pungency. The most expedient method for estimating SHU is a subjective assessment derived from the capsaicinoid sensitivity by people
Morse–Scoville House property to Mary E. Eacker in 1878, who then deeded it to Jennie H. Scoville in 1881. Jennie Scoville was the wife of Dr. Bela P. Scoville, a Civil War veteran who had completed medical school at the University of Michigan in 1868. Scoville set up a medical practice in Mottville after graduation, and there married Jennie Hutchinson in 1880. After their marriage, Bela and Jennie Hutchinson Scoville moved to Constantine into this house. They lived here until their deaths: Bela in 1917 and Jennie in 1936. The Scovilles had one son, Charles T. Scoville. The house remained in the