The Scoville scale: the measure that classifies chili peppers from mild to hot

When you bite into a chili pepper, that tingle on your tongue, that rising warmth, is the spiciness. To measure it precisely, we rely on the Scoville scale, devised in 1912 by Wilbur Lincoln Scoville. This tool remains the benchmark for ranking peppers, from mild to blazing, according to their capsaicin content.

Thrill-seekers know "Hot Ones," the show where guests work their way through chicken wings coated in increasingly spicy sauces. Kyan Khojandi hosts the French version, produced by Studio Bagel on Canal+, with personalities ready to take on the challenge. The difficulty rises fast when some sauces reach several million Scoville Heat Units (SHU).

In 1912, Wilbur Lincoln Scoville devised a way to gauge pepper strength using a dilution test, an organoleptic method, to quantify capsaicin, the compound responsible for the burn. Today, labs use more precise techniques, such as liquid chromatography, to obtain measurements that are reliable and reproducible.

• 0 SHU: no heat, like a bell pepper.
• 2,500 to 5,000 SHU: moderate heat, Jalapeño.
• 30,000 to 50,000 SHU: high heat, Cayenne pepper.
• 1,000,000 SHU and beyond: extreme intensity, with the Carolina Reaper topping 2 million SHU.

These thresholds are daunting, and tasting at these levels demands preparation, experience, and restraint.

Capsaicin activates pain receptors, triggering a pronounced sense of heat. Peppers very rich in capsaicin should be handled with care: gloves recommended to avoid skin irritation. In your mouth, water helps little; it’s better to reach for milk or yogurt to soothe the burn—a tip often repeated on "Hot Ones".

Beyond the pain, peppers offer a unique spectrum of aromas; whether you’re tasting with friends or simply curious, the Scoville scale is a reliable guide.