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
Herbert Scoville Jr. Peace Fellowship classes. Herbert Scoville (1915-1985) was a nuclear arms control activist and held many professional positions related to arms control. Dr. Scoville worked for the National Defense Research Committee, the Atomic Energy Commission, the Department of Defense, helped found the Arms Control Association, and led the Arms Control Project at the Carnegie Endowment for International Peace. Herbert Scoville was also a graduate of Yale University and the University of Rochester, where he earned a PhD. Dr. Scoville was at the forefront of arms control and nuclear issues and thought it was indispensable to motivate young people to get involved with the