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Scoville Heat Index

A scale developed by Wilbur Scoville in 1912, to measure the heat level in chillies. It was first a subjective taste test, but since, it has been refined by the use of HPLC, the unit is named in honour of its inventor.

The test officially measures the pungency level of a given pepper. There are other methods, but the Scoville Scale remains the most widely used and respected. The greater the number of Scoville units, the hotter the pepper. Of course, being a natural product, the heat can vary from pepper to pepper, so this scale is just a guide.Wilbur Scoville invented the Scoville Organoleptic Test for measuring the heat level in chile peppers.

Scoville Heat Index


  1. Benito on May 17, 2016 at 2:20 am

    Not more than a few hundred thousand. None of the sauces are extremely hot as we use no artificial capsaicin extracts, just non gmo and organic chile peppers.
    Thanks for your interest. – Benito

  2. Matt on May 4, 2016 at 11:03 pm

    Where do your sauces fall on the scoville scale? Particularly your hottest ones like the Poto Rojo?

  3. Helen on October 23, 2015 at 12:37 am

    I always love to play with rogue pntals too. I got one from a tomatillo plant one year and it was so much nicer than the regular one. Normally I’d jump on the bandwagon, but I don’t even know if I’m planting peppers next year. I can’t eat any of the solanums right now. I’m hoping by next year this problem goes away and I can plant and eat them again.

  4. […] that it comes into contact with. Different chili peppers contain varying amounts of capsaicin (see Scoville heat scale). Capsaicin is mostly found inside the core of the pepper pod as well as on the external skin. It […]

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