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The Scoville scale is a measurement of pungency (spiciness or "heat") of chili peppers and other substances, recorded in Scoville heat units (SHU). It is based on the concentration of capsaicinoids , among which capsaicin is the predominant component.
Structural formula Name Scoville heat units Abbreviation Reference Resiniferatoxin: 16,000,000,000 RTX [2] [3] [4]Tinyatoxin: 5,300,000,000 TTX or TTN [4]Phenylacetylrinvanil
The technique utilizes high-performance liquid chromatography to identify and measure the concentrations of the various compounds that produce a heat sensation. Scoville units are roughly 1 ⁄ 15 the size of pungency units while measuring capsaicin, so a rough conversion is to multiply pungency by 15 to obtain Scoville heat units. [108]
In their report, Bosland et al. call it a "novel discovery that these 'super-hot' chili peppers have developed accessorial vesicles on the pericarp tissue in addition to the vesicles on the placental tissue, thus leading to exceedingly high Scoville heat units for these plants." [7]
Moreover, shogaol (and gingerol) are converted to other constituents when heat is applied over time, which is why ginger loses its spiciness as it is cooked. The name shogaol is derived from the Japanese name for ginger (生姜、shōga). Shogaol is rated 160,000 SHU on the Scoville scale. [1]
The Naga Viper pepper is a hot chili pepper developed in England. In 2011, it was recorded as the "World's Hottest Chili" by the Guinness World Records with a rating of 1,382,118 Scoville heat units (SHU), [1] but was surpassed in SHU by the Carolina Reaper, in 2017, and again by the latest world record holder Pepper X in 2023.
Scoville heat ratings vary depending on batch. However, many companies do not disclose numeric ratings for their products at all. "Extra hot" versions may be advertised as several times hotter than the original, without specifying the heat of the original. Some companies do not disclose which peppers are used.
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