Scoville (Walter P.)

Walter P. Scoville was an American pharmacologist best known for developing the Scoville Heat Scale, a system that measures the heat or spiciness of chili peppers and other spicy foods. This scale quantifies the pungency of peppers by assessing their capsaicin content, using a method where a pepper extract is diluted in sugar water until its heat is undetectable to a panel of tasters. The resulting measurement, expressed in Scoville Heat Units (SHU), allows consumers and chefs to understand the heat level of different peppers, aiding in culinary choices and food pairing.