Scoville Scale

The Scoville Scale measures the heat level of chili peppers and spicy foods based on their capsaicin content—the compound responsible for their spiciness. Developed by Wilbur Scoville in 1912, the scale assigns a number to peppers; higher numbers indicate more heat. For example, a bell pepper scores zero, while a jalapeño might range around 3,000 to 8,000. The scale helps enthusiasts and producers understand and compare the spiciness of different peppers, providing a standardized way to quantify and enjoy the diverse spectrum of heat levels in spicy foods.