The Scoville scale: understanding how to measure the spiciness of chillies
The Scoville scale, developed in 1912 by Wilbur Scoville, is an emblematic method for measuring the strength of chillies. While spicy food often evokes strong sensations, this scale makes it possible to scientifically quantify this spiciness, assigning each pepper a value in Scoville Heat Units (SHU). Whether you’re a lover of spicy food or curious about extreme culinary challenges, here’s everything you need to know about this fascinating measurement.
The origins of the Scoville scale
Wilbur Scoville, an American pharmacologist, was interested in the effects of chillies on the body and wanted to assess their intensity scientifically. To do this, he developed the ‘Scoville Organoleptic Test’, a simple but subjective method. Extracts of capsaicin, the chemical component responsible for the sensation of spiciness, were diluted in a solution of sugar and water. A panel of tasters was asked to assess at what dilution the sensation of heat disappeared completely. The amount of dilution required defined the Scoville value: the higher the value, the stronger the spice.
For example, if a solution had to be diluted 1,000 times before the taste was imperceptible, the chilli was given a score of 1,000 SHU.
How does the scale work?
The scale starts at 0, corresponding to sweet peppers, which contain no capsaicin. It then extends to thousands, or even millions of units for the world’s hottest peppers. Here are some examples of typical values:
– 0 SHU: Pepper (no heat).
– 100 to 500 SHU: Banana pepper, very mild.
– 2,500 to 8,000 SHU: Jalapeño pepper, quite popular in Mexican cuisine.
– 30,000 to 50,000 SHU: Cayenne pepper, used in powder form or fresh.
– 100,000 to 350,000 SHU: Habanero pepper, with an intense but fruity heat.
– SHU 1.5 to 2.2 million: Carolina Reaper, one of the world’s hottest chillies.
For pure capsaicin extracts, such as those used in certain pepper sprays, astronomical values of over 16 million SHU can be reached.
The switch to modern methods
The Scoville test, although innovative for its time, was based on human perception, making it subjective. Today, laboratory tools such as high-performance liquid chromatography (HPLC) measure the concentration of capsaicin and its analogues precisely. This eliminates human bias and provides consistent results. These scientific measurements are then converted into Scoville units.
The role of capsaicin: a fascinating molecule
Capsaicin is an organic molecule that acts on the tongue’s heat receptors, known as TRPV1. When it comes into contact with these receptors, the brain perceives a burning sensation, although no real heat is produced.
Interestingly, capsaicin is not just appreciated for its taste. It also has medicinal properties:
– Analgesic effects: used in creams to relieve muscle and joint pain.
– Thermogenic effect: helps burn calories.
– Antimicrobial properties: useful for preserving food.
A culinary and cultural challenge
Chillies play an important role in many cuisines around the world. In Mexico, jalapeños and habaneros add depth and heat to traditional dishes, while in Asia, chillies such as bird’s eye chilli are key ingredients in curries and stir-fries. In some cultures, eating ultra-hot chillies has become a fun or competitive challenge, with competitions to eat whole chillies or extreme sauces.
Increasingly potent chillies
Over the years, growers have developed ever stronger varieties of chilli. Some of the most famous are
– Carolina Reaper: Titrating up to 2.2 million SHU, it holds the world record for the strongest chilli pepper.
– Trinidad Moruga Scorpion: A chilli with a complex flavour and an intensity approaching 2 million SHU.
– Ghost Pepper (Bhut Jolokia): Originating in India, it has long been the champion with its 1 million SHU.
These chillies are often used in hot sauces, culinary challenges or, occasionally, as ingredients in industrial food preparations.
Precautions to take with hot peppers
Consuming very hot chillies can cause unpleasant sensations: intense burning, sweating and, in some cases, digestive problems. Here are a few tips on how to deal with hot peppers:
– Drink milk: Dairy products contain casein, which neutralises capsaicin.
– Avoid water: It disperses capsaicin and aggravates the burning sensation.
– Use bread or rice: These foods absorb the pungent oils and soothe the mouth.
The Scoville scale: more than just a measurement
The Scoville scale goes beyond simply classifying chillies. It reflects a universal fascination with strong sensations and spicy taste, rooted in modern culinary traditions and challenges. Whether you’re a moderate enthusiast or an adventurer in search of the most extreme chillies, this scale offers a unique perspective on the world of flavours.
In the end, whether it’s a modest jalapeño or a terrifying Carolina Reaper, every chilli tells a story of culture, science and daring. So, are you ready to take up the spicy flavour challenge?
