42:
3106:
577:
790:
3325:
78:
62:
172:
3335:
778:
187:(HPLC), which measures the concentration of heat-producing capsaicinoids, typically with capsaicin content as the main measure. As stated in one review "the most reliable, rapid, and efficient method to identify and quantify capsaicinoids is HPLC; the results of which can be converted to Scoville heat units by multiplying the parts-per-million by 16."
294:. The standard used to calibrate the calculation is 1 gram of capsaicin. Scoville heat units are found by multiplying the ppmH value by a factor of 15. By this definition of ppmH, spicy compounds other than the two most important capsaicinoids are ignored, despite the ability of HPLC to measure these other compounds at the same time.
286:
151:
stated, "Conventional methods used in determining the level of pungency or capsaicin concentration are using a panel of tasters (Scoville organoleptic test method). ... Pepper pungency is measured in
Scoville heat units (SHU). This measurement is the highest dilution of a chili pepper extract at
143:
test, an exact weight of dried pepper is dissolved in alcohol to extract the heat components (capsaicinoids), then diluted in a solution of sugar water. Decreasing concentrations of the extracted capsaicinoids are given to a panel of five trained tasters, until a majority (at least three) can no
319:
Numerical results for any specimen vary depending on its cultivation conditions and the uncertainty of the laboratory methods used to assess the capsaicinoid content. Pungency values for any pepper are variable, owing to expected variation within a species, possibly by a factor of 10 or more,
316:, values from 500,000 up to 5 million SHU have been reported, but the actual strength of the spray depends on the dilution. This problem can be overcome by stating the water content along with the Scoville value. One way to do so is the "D-value", defined as total mass divided by dry mass.
205:
1928:
Any pepper type with ≥ 1 SHU could be considered spicy. However, for this study, paprika (0–300 SHU), New Mexico long green or red chile (300–500 SHU), and poblano/ancho (≈1369 SHU) types were included as mild spicy peppers (Table
307:
Since
Scoville ratings are defined per unit of dry mass, comparison of ratings between products having different water content can be misleading. For example, typical fresh chili peppers have a water content around 90%, whereas
2239:
Govindarajan, Sathyanarayana (1991). "Capsicum — Production, Technology, Chemistry, and
Quality. Part V. Impact on Physiology, Pharmacology, Nutrition, and Metabolism; Structure, Pungency, Pain, and Desensitization Sequences".
1292:
1288:
1296:
1997:
Reported pungencies for pepper varieties (in
Scoville units) are: Habanero (H), 100,000–300,000; Thai green (T), 50,000–100,000; wax (W), 5,000–10,000; and Poblano verde (P), 1,000–1,500 (ref. 23).
1833:"Characterization of different Capsicum varieties by evaluation of their capsaicinoids content by high performance liquid chromatography, determination of pungency and effect of high temperature"
889:
821:
Some sources such as Guzman state a factor of 16 in line with the 16,000,000 SHU figure of pure capsaicin. However, Guzman cites the collins source which clearly states 15 per ASTA.
615:
plants (spurges). Since it is 1,000 times as hot as capsaicin, it would have a
Scoville scale rating of 16 billion. In the table below, non-capsaicinoid compounds are italicized.
281:{\displaystyle {\text{ppmH}}={\frac {{\text{peak area}}({{\text{capsaicin}})}+0.82\cdot {\text{peak area}}({\text{dihydrocapsaicin)}}}{{\text{peak area}}({\text{standard)}}}}}
1396:
Carolina Reaper, known to reach as many as 2.2 million S.H.U.s — more potent than some pepper sprays — and certified by
Guinness World Records as the hottest chile on earth.
1481:
1577:
163:; the palate is quickly desensitized to capsaicinoids after tasting a few samples within a short time period. Results vary widely (up to ± 50%) between laboratories.
1728:
1215:
2340:"Electrochemical detection and quantification of gingerol species in ginger (Zingiber officinale) using multiwalled carbon nanotube modified electrodes"
124:
test. The
Scoville organoleptic test is a subjective assessment derived from the capsaicinoid sensitivity by people experienced with eating hot chilis.
893:
328:, and soil composition supplying nutrients. The inaccuracies described in the measurement methods also contribute to the imprecision of these values.
155:
A weakness of the
Scoville organoleptic test is its imprecision due to human subjectivity, depending on the taster's palate and number of mouth heat
1556:
1774:
1451:
931:
1431:
1333:
1613:
1585:
863:
1146:
Interlab variation could be as high as +/−50%. However, labs that run these procedures could generate reasonably repeatable results.
2657:
1831:
González-Zamora, A; Sierra-Campos, E; Luna-Ortega, J. G; Pérez-Morales, R; Rodríguez Ortiz, J. C; García-Hernández, J. L (2013).
321:
184:
128:
1272:
1139:
355:) (table below; Scoville scales for individual chili peppers are in the respective linked article). Some peppers such as the
1500:
1671:
1589:
1105:
351:
worldwide. The range of pepper heat reflected by a
Scoville score is from 500 or less (sweet peppers) to over 2.6 million (
1038:"Determination of Capsaicin and Dihydrocapsaicin in Capsicum Fruit Samples using High Performance Liquid Chromatography"
2733:
2157:
1309:
2976:
2412:
1941:
Julius, David; Caterina, Michael J.; Schumacher, Mark A.; Tominaga, Makoto; Rosen, Tobias A.; Levine, Jon D. (1997).
1712:
364:
3051:
1321:
Most law enforcement sprays have a pungency of 500,000 to 2 million SHU. One brand has sprays with 5.3 million SHU.
191:
368:
2445:
2338:
Compton, Richard G.; Batchelor-McAuley, Christopher; Ngamchuea, Kamonwad; Chaisiwamongkhol, Korbua (2016-10-31).
1246:
1352:
3338:
144:
longer detect the heat in a dilution. The heat level is based on this dilution, rated in multiples of 100 SHU.
3384:
1378:
3006:
3359:
2996:
2650:
2339:
1552:
3105:
1544:
1175:"Sensory properties of chili pepper heat - and its importance to food quality and cultural preference"
372:
3369:
1000:
35:
1782:
1459:
3046:
412:
290:
Peak areas are calculated from HPLC traces of dry samples of the substance to be tested in 1 ml of
131:(HPLC), can be used to analytically quantify the capsaicinoid content as an indicator of pungency.
17:
1753:
2728:
497:
156:
105:
and other substances, recorded in
Scoville heat units (SHU). It is based on the concentration of
2022:
3364:
3328:
3280:
2833:
2643:
1408:
448:
46:
1623:
1095:
1129:
799:
2082:"Determination of Polyphenols, Capsaicinoids, and Vitamin C in New Hybrids of Chili Peppers"
194:
1985 "pungency units", which are defined as one part capsaicin equivalent per million parts
41:
3290:
2788:
2758:
2624:
2351:
1954:
717:
8:
3295:
3062:
2798:
2708:
2438:
701:
461:
2355:
1958:
1804:
607:
agonists, sometimes with extrapolation for much hotter compounds. One such substance is
3140:
3135:
2713:
2383:
2312:
2279:
2207:
2174:
2108:
2081:
2036:
1988:
1859:
1832:
1383:
1238:
1064:
1037:
593:
360:
1644:
3249:
3036:
3026:
2981:
2936:
2920:
2915:
2906:
2609:
2408:
2375:
2367:
2317:
2299:
2257:
2212:
2194:
2153:
2113:
1980:
1972:
1864:
1708:
1436:
1268:
1230:
1196:
1135:
1101:
1069:
535:
434:
416:
199:
176:
160:
2840:
2743:
2387:
2280:"Capsaicin may have important potential for promoting vascular and metabolic health"
1830:
1242:
3234:
3081:
2808:
2753:
2359:
2307:
2291:
2249:
2202:
2186:
2103:
2093:
1992:
1962:
1917:
1854:
1844:
1809:
1186:
1059:
1049:
1016:
966:
794:
677:
465:
106:
2950:
2054:
588:
The class of compounds causing pungency in plants such as chili peppers is called
3379:
3374:
3125:
3011:
2966:
2870:
2684:
2402:
2337:
2147:
2009:
1702:
868:
638:
608:
559:
451:
402:
117:
70:
31:
2295:
1679:
1191:
1174:
3091:
3001:
2880:
2818:
2813:
2778:
2768:
2723:
2718:
2619:
2573:
2431:
2023:
Thomas R. Koballa; Lee Meadows; Elizabeth C. Doster; David F. Jackson. (1995).
1922:
1905:
1883:
1849:
1778:
511:
489:
479:
475:
444:
420:
2253:
1054:
1021:
3353:
3254:
3224:
3086:
3041:
2855:
2828:
2803:
2783:
2698:
2693:
2511:
2371:
2303:
2198:
1976:
1234:
713:
589:
581:
493:
356:
309:
2278:
O'Keefe, James H.; DiNicolantonio, James J.; McCarty, Mark F. (2015-06-01).
363:
are excluded from the list due to their very wide SHU range. Others such as
3300:
3229:
3160:
3150:
3145:
2971:
2960:
2860:
2823:
2666:
2379:
2321:
2216:
2117:
1868:
1200:
1073:
970:
603:
The Scoville scale may be used to express the pungency of other, unrelated
424:
344:
313:
291:
140:
121:
102:
66:
2955:
2462:
2261:
2098:
1984:
1943:"The capsaicin receptor: a heat-activated ion channel in the pain pathway"
576:
3214:
3021:
2890:
2850:
2773:
2763:
2703:
2588:
2552:
2516:
1525:
1504:
782:
596:
between concentration and Scoville scale, and may vary in content during
555:
94:
82:
2793:
2470:
2040:
2024:
507:
85:, with around 1 million SHU, is primarily grown in India and Bangladesh.
3285:
3180:
3155:
2895:
2593:
2568:
2547:
2506:
2363:
689:
652:
195:
2190:
3275:
3219:
3209:
3195:
3175:
3165:
3130:
3071:
2738:
2542:
2485:
2475:
2175:"Transient Receptor Potential Channels as Targets for Phytochemicals"
1904:
Lillywhite, Jay M.; Simonsen, Jennifer E.; Uchanski, Mark E. (2013).
1618:
665:
612:
531:
171:
110:
77:
61:
1482:"Chile experts identify Trinidad Moruga Scorpion as world's hottest"
954:
3259:
3244:
3239:
3185:
3031:
2991:
2925:
2885:
2865:
2748:
2674:
2578:
2480:
2234:
2232:
2230:
2228:
2226:
758:
744:
597:
545:
392:
340:
325:
98:
30:"Scoville" redirects here. For the creator of the measurement, see
3204:
1967:
1942:
3170:
3120:
3076:
3016:
2986:
2875:
2845:
2614:
2537:
864:"Rating Chili Peppers On A Scale Of 1 To Oh Dear God I'm On Fire"
730:
521:
348:
50:
2635:
2277:
2223:
1940:
183:
Since the 1980s, spice heat has been assessed quantitatively by
73:
is considered to be a "very hot" pepper, at about 1 million SHU.
3305:
2945:
2521:
1906:"Spicy Pepper Consumption and Preferences in the United States"
1707:(illustrated ed.). University of Texas Press. p. 58.
1216:"Extraction and analytical methods of capsaicinoids - a review"
1213:
584:", the portion of the molecule that produces biological effects
148:
2490:
2454:
1432:"World's hottest pepper hits 2.2 million Scoville heat units"
604:
54:
1334:"Let's Get Technical: The Limitations of the Scoville Scale"
777:
2135:. Washington, DC: National Bladder Foundation. p. 361.
159:, which vary widely among subjects. Another shortcoming is
2238:
1903:
932:"How Hot is That Pepper? How Scientists Measure Spiciness"
202:
of heat" (ppmH) is found with the following calculation:
116:
The scale is named after its creator, American pharmacist
2423:
1127:
600:. Capsaicin is the major capsaicinoid in chili peppers.
1501:"World's hottest pepper is 'hot enough to strip paint'"
833:
Estimate; too strong to be used in human taste-testing.
2079:
1214:
Stoica R, Moscovici M, Tomulescu C, Băbeanu N (2016).
312:
has a water content of 95%. For law-enforcement-grade
998:
208:
611:, an alkaloid present in the sap of some species of
1608:
1606:
1526:"Grantham's Infinity chilli named hottest in world"
2152:. Jones & Bartlett Learning. pp. 97–100.
1545:"NMSU is home to the world's hottest chile pepper"
1001:"Improved method for quantifying capsaicinoids in
959:Journal of the American Pharmaceutical Association
929:
817:
815:
280:
57:, showing its peppers ranked on the Scoville scale
2080:Nagy, Z; Daood, H; Ambrózy, Z; Helyes, L (2015).
2055:"Peperone Di Senise: Basilicata's Sweet Treasure"
3351:
2035:(2). National Science Teachers Association: 39.
2025:"Hot Peppers to Hurricanes: New Ways to Measure"
1603:
890:"Some Like It Hot: Dorset's Ultra-Hot Chillies"
812:
2242:Critical Reviews in Food Science and Nutrition
2149:Questions and Answers about Overactive Bladder
1350:
1223:Scientific Bulletin. Series F. Biotechnologies
152:which heat can be detected by a taste panel."
2651:
2439:
2145:
1376:
1262:
1172:
1128:Tainter, Donna R.; Anthony T. Grenis (2001).
1005:using high-performance liquid chromatography"
934:. Smithsonian.com, US Smithsonian Institution
862:Barry-Jester, Anna Maria (October 15, 2014).
134:
120:, whose 1912 method is known as the Scoville
2400:
882:
861:
1637:
1089:
1087:
1085:
1083:
999:Collins MD, Wasmund LM, Bosland PW (1995).
946:
2658:
2644:
2446:
2432:
2130:
2086:Journal of Analytical Methods in Chemistry
1884:"Guajillo pepper: The sweet side of spice"
1881:
1586:American Society for Horticultural Science
2311:
2206:
2172:
2146:Ellsworth, Pamela; Wein, Alan J. (2009).
2107:
2097:
1966:
1921:
1858:
1848:
1824:
1803:Crawford, Matthew C. (5 September 2014).
1665:
1663:
1661:
1578:"World's hottest chile pepper discovered"
1570:
1190:
1123:
1121:
1119:
1117:
1063:
1053:
1035:
1020:
994:
992:
990:
988:
986:
984:
982:
980:
166:
2407:. Pearson Education India. p. 274.
1802:
1721:
1499:Dykes, Brett Michael (3 December 2010).
1353:"Pepper X – Latest News and Information"
1168:
1166:
1164:
1162:
1160:
1158:
1156:
1154:
1080:
952:
857:
855:
853:
851:
849:
575:
170:
76:
60:
40:
27:Scale for measuring spiciness of peppers
1775:"Pepper Heat Ratings in Scoville Units"
1700:
1536:
1429:
1423:
1302:
1263:DeWitt, Dave; Bosland, Paul W. (2009).
14:
3352:
1658:
1114:
977:
930:Twilight Greenaway (10 January 2013).
829:
827:
185:high-performance liquid chromatography
129:high-performance liquid chromatography
2639:
2427:
2333:
2331:
2273:
2271:
2131:Atala, Anthony; Slade, Debra (2003).
1729:"Database of Chilli Pepper Varieties"
1542:
1498:
1344:
1310:"Chemical hazards in law enforcement"
1151:
1093:
925:
923:
921:
919:
917:
915:
913:
911:
846:
347:are commonly used to add pungency in
3334:
2404:Pharmacognosy: An Indian perspective
1805:"Hot pepper town swept by heat wave"
1430:Hallock, Betty (December 26, 2013).
805:
2139:
2010:"Beaver Dam Pepper: Northern Spice"
1704:Peppers: the Domesticated Capsicums
1669:
1351:Mike Hultquist (23 February 2018).
1312:. The Police Policy Studies Council
824:
331:
297:
24:
2328:
2268:
2173:Premkumar, Louis S. (2014-06-13).
2012:. Pepperscale.com. 6 October 2015.
1678:. Dardenne Prairie. Archived from
1614:"Chile Pepper Heat Scoville Scale"
1411:. Guinness World Records Ltd. 2023
1256:
908:
627:
25:
3396:
2665:
1409:"Pepper X, Hottest chilli pepper"
1377:Ligaya Mishan (August 18, 2022).
1173:Guzmán, I; Bosland, P. W (2017).
1100:. Elsevier Science. p. 127.
1036:Al Othman, Zeid Abdullah (2011).
1029:
302:
3333:
3324:
3323:
3104:
788:
776:
567:
192:American Spice Trade Association
2394:
2166:
2124:
2073:
2047:
2016:
2002:
1934:
1897:
1882:Bray, Matt (22 November 2014).
1875:
1796:
1767:
1746:
1694:
1559:from the original on 2007-02-19
1518:
1492:
1474:
1444:
1401:
1370:
1326:
1281:
1207:
1452:"Hottest chilli pepper (2017)"
1265:The Complete Chile Pepper Book
267:
252:
234:
225:
113:is the predominant component.
13:
1:
953:Scoville, Wilbur (May 1912).
840:
190:HPLC method gives results in
1293:Peppers, hot chile, red, raw
1097:Handbook of Herbs and Spices
7:
2296:10.1136/openhrt-2015-000262
1553:New Mexico State University
1287:USDA nutrient database for
1192:10.1016/j.appet.2017.06.026
769:
10:
3401:
1923:10.21273/HORTTECH.23.6.868
1850:10.3390/molecules181113471
1543:Lopez, Shaline L. (2007).
1379:"How the Chile Became Hot"
1134:. Wiley-IEEE. p. 30.
135:Scoville organoleptic test
29:
3319:
3268:
3194:
3113:
3102:
3060:
3052:Trinidad Scorpion Butch T
2934:
2904:
2682:
2673:
2602:
2561:
2530:
2499:
2461:
2453:
2401:Mangathayaru, K. (2013).
2254:10.1080/10408399109527536
2179:ACS Chemical Neuroscience
1055:10.3390/molecules16108919
1022:10.21273/HORTSCI.30.1.137
101:(spiciness or "heat") of
36:Scoville (disambiguation)
3047:Trinidad Moruga scorpion
413:Trinidad Moruga Scorpion
1532:. BBC News. 2011-02-18.
498:Cheongyang chili pepper
127:An alternative method,
3281:Chile Pepper Institute
1754:"Types of hot peppers"
1701:Andrews, Jean (1995).
1456:Guinness World Records
1289:Peppers, jalapeño, raw
971:10.1002/jps.3080010520
585:
282:
180:
167:Quantification by HPLC
86:
74:
58:
34:. For other uses, see
2997:Hainan yellow lantern
1295:(88% water content);
1291:(92% water content);
1131:Spices and Seasonings
1094:Peter, K. V. (2012).
800:List of capsaicinoids
579:
464:(Thai chili pepper),
283:
174:
149:subjective assessment
147:Another source using
80:
64:
44:
3385:Units of measurement
3291:Hot pepper challenge
1357:Chili Pepper Madness
795:Chemistry portal
718:Homodihydrocapsaicin
621:Scoville heat units
449:Scotch bonnet pepper
381:Scoville heat units
206:
3296:Hunan hand syndrome
3063:Capsicum frutescens
2356:2016Ana...141.6321C
2099:10.1155/2015/102125
1959:1997Natur.389..816C
1486:The Daily Telegraph
1462:on January 28, 2023
955:"Note on Capsicums"
896:on 19 November 2012
702:Nordihydrocapsaicin
435:Red savina habanero
399:1,500,000–2,500,000
373:officially verified
3360:1912 introductions
3141:Chili pepper water
3136:Chili pepper paste
2364:10.1039/C6AN02254E
1384:The New York Times
594:linear correlation
592:, which display a
586:
278:
181:
87:
75:
59:
3347:
3346:
3250:Sweet chili sauce
3100:
3099:
2982:Ellachipur Sanman
2937:Capsicum chinense
2907:Capsicum baccatum
2633:
2632:
2350:(22): 6321–6328.
2191:10.1021/cn500094a
2185:(11): 1117–1130.
1953:(6653): 816–824.
1488:. UK. 2012-02-16.
1437:Los Angeles Times
1297:Red Tabasco sauce
1274:978-0-88192-920-1
1141:978-0-471-35575-5
806:Explanatory notes
767:
766:
565:
564:
536:Beaver Dam pepper
417:Naga Viper pepper
409:750,000–1,500,000
276:
273:
265:
258:
257:dihydrocapsaicin)
250:
232:
223:
212:
200:parts per million
196:dried pepper mass
177:Red Savina pepper
16:(Redirected from
3392:
3370:Gustatory system
3337:
3336:
3327:
3326:
3235:Pickapeppa Sauce
3108:
3072:African Birdseye
2680:
2679:
2660:
2653:
2646:
2637:
2636:
2448:
2441:
2434:
2425:
2424:
2419:
2418:
2398:
2392:
2391:
2335:
2326:
2325:
2315:
2275:
2266:
2265:
2236:
2221:
2220:
2210:
2170:
2164:
2163:
2143:
2137:
2136:
2128:
2122:
2121:
2111:
2101:
2077:
2071:
2070:
2068:
2066:
2061:. 17 August 2019
2051:
2045:
2044:
2020:
2014:
2013:
2006:
2000:
1999:
1970:
1938:
1932:
1931:
1925:
1901:
1895:
1894:
1892:
1890:
1879:
1873:
1872:
1862:
1852:
1843:(11): 13471–86.
1828:
1822:
1821:
1819:
1817:
1810:The Korea Herald
1800:
1794:
1793:
1791:
1790:
1781:. Archived from
1771:
1765:
1764:
1762:
1760:
1750:
1744:
1743:
1741:
1739:
1725:
1719:
1718:
1698:
1692:
1691:
1689:
1687:
1682:on 19 March 2015
1672:"Scoville Scale"
1670:Roberts, Scott.
1667:
1656:
1655:
1653:
1651:
1641:
1635:
1634:
1632:
1631:
1622:. Archived from
1610:
1601:
1600:
1598:
1597:
1588:. Archived from
1582:bio-medicine.org
1574:
1568:
1567:
1565:
1564:
1540:
1534:
1533:
1522:
1516:
1515:
1513:
1511:
1496:
1490:
1489:
1478:
1472:
1471:
1469:
1467:
1458:. Archived from
1448:
1442:
1441:
1427:
1421:
1420:
1418:
1416:
1405:
1399:
1398:
1393:
1391:
1374:
1368:
1367:
1365:
1363:
1348:
1342:
1341:
1340:. 22 April 2017.
1330:
1324:
1323:
1318:
1317:
1306:
1300:
1285:
1279:
1278:
1267:. Timber Press.
1260:
1254:
1253:
1251:
1245:. Archived from
1220:
1211:
1205:
1204:
1194:
1170:
1149:
1148:
1125:
1112:
1111:
1107:978-0-85709-5671
1091:
1078:
1077:
1067:
1057:
1033:
1027:
1026:
1024:
996:
975:
974:
950:
944:
943:
941:
939:
927:
906:
905:
903:
901:
892:. Archived from
886:
880:
879:
877:
876:
859:
834:
831:
822:
819:
793:
792:
791:
781:
780:
678:Dihydrocapsaicin
629:
618:
617:
572:
571:
466:Malagueta pepper
462:Bird's eye chili
378:
377:
298:Scoville ratings
287:
285:
284:
279:
277:
275:
274:
271:
266:
263:
260:
259:
256:
251:
248:
237:
233:
230:
224:
221:
218:
213:
210:
139:In the Scoville
45:Pepper stand at
21:
3400:
3399:
3395:
3394:
3393:
3391:
3390:
3389:
3350:
3349:
3348:
3343:
3315:
3264:
3190:
3126:Chili con carne
3109:
3096:
3056:
3012:Madame Jeanette
2977:Dragon's Breath
2967:Carolina Reaper
2930:
2900:
2834:Santa Fe Grande
2685:Capsicum annuum
2669:
2664:
2634:
2629:
2598:
2557:
2526:
2495:
2457:
2452:
2422:
2415:
2399:
2395:
2336:
2329:
2276:
2269:
2237:
2224:
2171:
2167:
2160:
2144:
2140:
2133:Bladder Disease
2129:
2125:
2078:
2074:
2064:
2062:
2059:pepperscale.com
2053:
2052:
2048:
2021:
2017:
2008:
2007:
2003:
1939:
1935:
1902:
1898:
1888:
1886:
1880:
1876:
1829:
1825:
1815:
1813:
1801:
1797:
1788:
1786:
1773:
1772:
1768:
1758:
1756:
1752:
1751:
1747:
1737:
1735:
1727:
1726:
1722:
1715:
1699:
1695:
1685:
1683:
1668:
1659:
1649:
1647:
1643:
1642:
1638:
1629:
1627:
1612:
1611:
1604:
1595:
1593:
1576:
1575:
1571:
1562:
1560:
1541:
1537:
1524:
1523:
1519:
1509:
1507:
1497:
1493:
1480:
1479:
1475:
1465:
1463:
1450:
1449:
1445:
1428:
1424:
1414:
1412:
1407:
1406:
1402:
1389:
1387:
1375:
1371:
1361:
1359:
1349:
1345:
1332:
1331:
1327:
1315:
1313:
1308:
1307:
1303:
1286:
1282:
1275:
1261:
1257:
1249:
1218:
1212:
1208:
1171:
1152:
1142:
1126:
1115:
1108:
1092:
1081:
1034:
1030:
997:
978:
951:
947:
937:
935:
928:
909:
899:
897:
888:
887:
883:
874:
872:
869:FiveThirtyEight
860:
847:
843:
838:
837:
832:
825:
820:
813:
808:
789:
787:
783:Food portal
775:
772:
639:Resiniferatoxin
634:16,000,000,000
609:resiniferatoxin
580:The capsaicin "
574:
569:
568:
560:Peperone crusco
508:Jalapeño pepper
452:Madame Jeanette
441:100,000–350,000
431:350,000–750,000
403:Carolina Reaper
369:Chocolate 7-pot
365:Dragon's Breath
337:
305:
300:
270:
262:
261:
255:
247:
229:
228:
220:
219:
217:
209:
207:
204:
203:
169:
161:sensory fatigue
137:
118:Wilbur Scoville
71:Northeast India
39:
32:Wilbur Scoville
28:
23:
22:
15:
12:
11:
5:
3398:
3388:
3387:
3382:
3377:
3372:
3367:
3362:
3345:
3344:
3342:
3341:
3331:
3320:
3317:
3316:
3314:
3313:
3311:Scoville scale
3308:
3303:
3298:
3293:
3288:
3283:
3278:
3272:
3270:
3266:
3265:
3263:
3262:
3257:
3252:
3247:
3242:
3237:
3232:
3227:
3222:
3217:
3212:
3207:
3201:
3199:
3192:
3191:
3189:
3188:
3183:
3178:
3173:
3168:
3163:
3158:
3153:
3148:
3143:
3138:
3133:
3128:
3123:
3117:
3115:
3111:
3110:
3103:
3101:
3098:
3097:
3095:
3094:
3092:Tabasco pepper
3089:
3084:
3079:
3074:
3068:
3066:
3058:
3057:
3055:
3054:
3049:
3044:
3039:
3034:
3029:
3024:
3019:
3014:
3009:
3004:
2999:
2994:
2989:
2984:
2979:
2974:
2969:
2964:
2963:(ghost pepper)
2958:
2953:
2948:
2942:
2940:
2932:
2931:
2929:
2928:
2923:
2918:
2916:Bishop's crown
2912:
2910:
2902:
2901:
2899:
2898:
2893:
2888:
2883:
2878:
2873:
2868:
2863:
2858:
2853:
2848:
2843:
2838:
2837:
2836:
2831:
2826:
2821:
2816:
2806:
2801:
2796:
2791:
2786:
2781:
2776:
2771:
2766:
2761:
2756:
2751:
2746:
2744:Chile de árbol
2741:
2736:
2731:
2726:
2721:
2716:
2711:
2706:
2701:
2696:
2690:
2688:
2677:
2671:
2670:
2663:
2662:
2655:
2648:
2640:
2631:
2630:
2628:
2627:
2622:
2617:
2612:
2606:
2604:
2600:
2599:
2597:
2596:
2591:
2586:
2584:Scoville scale
2581:
2576:
2574:Acquired taste
2571:
2565:
2563:
2559:
2558:
2556:
2555:
2550:
2545:
2540:
2534:
2532:
2528:
2527:
2525:
2524:
2519:
2514:
2509:
2503:
2501:
2497:
2496:
2494:
2493:
2488:
2483:
2478:
2473:
2467:
2465:
2459:
2458:
2451:
2450:
2443:
2436:
2428:
2421:
2420:
2413:
2393:
2327:
2290:(1): e000262.
2267:
2248:(6): 435–474.
2222:
2165:
2159:978-1449631130
2158:
2138:
2123:
2072:
2046:
2015:
2001:
1933:
1916:(6): 868–876.
1910:HortTechnology
1896:
1874:
1823:
1795:
1779:Penzeys Spices
1766:
1745:
1720:
1713:
1693:
1657:
1636:
1602:
1569:
1535:
1517:
1491:
1473:
1443:
1422:
1400:
1369:
1343:
1325:
1301:
1280:
1273:
1255:
1252:on 2018-08-11.
1206:
1150:
1140:
1113:
1106:
1079:
1028:
1015:(1): 137–139.
976:
965:(5): 453–454.
945:
907:
881:
844:
842:
839:
836:
835:
823:
810:
809:
807:
804:
803:
802:
797:
785:
771:
768:
765:
764:
762:
755:
751:
750:
748:
741:
737:
736:
734:
727:
723:
722:
720:
711:
707:
706:
704:
699:
695:
694:
692:
687:
683:
682:
680:
675:
671:
670:
668:
663:
659:
658:
656:
649:
648:5,300,000,000
645:
644:
642:
635:
631:
630:
625:
622:
573:
566:
563:
562:
553:
549:
548:
543:
539:
538:
529:
525:
524:
522:Poblano pepper
519:
515:
514:
512:Guajillo chili
505:
501:
500:
490:Serrano pepper
487:
483:
482:
480:Cayenne pepper
476:Tabasco pepper
473:
469:
468:
459:
458:50,000–100,000
455:
454:
445:Habanero chili
442:
438:
437:
432:
428:
427:
421:Infinity chili
410:
406:
405:
400:
396:
395:
390:
386:
385:
382:
371:have not been
336:
330:
324:, climate and
304:
303:Considerations
301:
299:
296:
269:
254:
246:
243:
240:
236:
227:
216:
168:
165:
136:
133:
109:, among which
91:Scoville scale
47:Central Market
26:
9:
6:
4:
3:
2:
3397:
3386:
3383:
3381:
3378:
3376:
3373:
3371:
3368:
3366:
3365:Chili peppers
3363:
3361:
3358:
3357:
3355:
3340:
3332:
3330:
3322:
3321:
3318:
3312:
3309:
3307:
3304:
3302:
3299:
3297:
3294:
3292:
3289:
3287:
3284:
3282:
3279:
3277:
3274:
3273:
3271:
3267:
3261:
3258:
3256:
3255:Tabasco sauce
3253:
3251:
3248:
3246:
3243:
3241:
3238:
3236:
3233:
3231:
3228:
3226:
3223:
3221:
3218:
3216:
3213:
3211:
3208:
3206:
3205:Biber salçası
3203:
3202:
3200:
3197:
3193:
3187:
3184:
3182:
3179:
3177:
3174:
3172:
3169:
3167:
3164:
3162:
3159:
3157:
3154:
3152:
3149:
3147:
3144:
3142:
3139:
3137:
3134:
3132:
3129:
3127:
3124:
3122:
3119:
3118:
3116:
3114:Culinary uses
3112:
3107:
3093:
3090:
3088:
3087:Siling labuyo
3085:
3083:
3080:
3078:
3075:
3073:
3070:
3069:
3067:
3065:
3064:
3059:
3053:
3050:
3048:
3045:
3043:
3042:Scotch bonnet
3040:
3038:
3035:
3033:
3030:
3028:
3025:
3023:
3020:
3018:
3015:
3013:
3010:
3008:
3007:Komodo Dragon
3005:
3003:
3000:
2998:
2995:
2993:
2990:
2988:
2985:
2983:
2980:
2978:
2975:
2973:
2970:
2968:
2965:
2962:
2959:
2957:
2954:
2952:
2951:Ají caballero
2949:
2947:
2944:
2943:
2941:
2939:
2938:
2933:
2927:
2924:
2922:
2919:
2917:
2914:
2913:
2911:
2909:
2908:
2903:
2897:
2894:
2892:
2889:
2887:
2884:
2882:
2879:
2877:
2874:
2872:
2869:
2867:
2864:
2862:
2859:
2857:
2854:
2852:
2849:
2847:
2844:
2842:
2839:
2835:
2832:
2830:
2827:
2825:
2822:
2820:
2817:
2815:
2812:
2811:
2810:
2807:
2805:
2802:
2800:
2797:
2795:
2792:
2790:
2789:Hungarian wax
2787:
2785:
2784:Guntur Sannam
2782:
2780:
2777:
2775:
2772:
2770:
2767:
2765:
2762:
2760:
2759:Facing Heaven
2757:
2755:
2752:
2750:
2747:
2745:
2742:
2740:
2737:
2735:
2732:
2730:
2727:
2725:
2722:
2720:
2717:
2715:
2712:
2710:
2707:
2705:
2702:
2700:
2697:
2695:
2692:
2691:
2689:
2687:
2686:
2681:
2678:
2676:
2672:
2668:
2667:Chili peppers
2661:
2656:
2654:
2649:
2647:
2642:
2641:
2638:
2626:
2623:
2621:
2618:
2616:
2613:
2611:
2608:
2607:
2605:
2601:
2595:
2592:
2590:
2587:
2585:
2582:
2580:
2577:
2575:
2572:
2570:
2567:
2566:
2564:
2560:
2554:
2551:
2549:
2546:
2544:
2541:
2539:
2536:
2535:
2533:
2529:
2523:
2520:
2518:
2515:
2513:
2510:
2508:
2505:
2504:
2502:
2498:
2492:
2489:
2487:
2484:
2482:
2479:
2477:
2474:
2472:
2469:
2468:
2466:
2464:
2460:
2456:
2449:
2444:
2442:
2437:
2435:
2430:
2429:
2426:
2416:
2414:9789332520264
2410:
2406:
2405:
2397:
2389:
2385:
2381:
2377:
2373:
2369:
2365:
2361:
2357:
2353:
2349:
2345:
2341:
2334:
2332:
2323:
2319:
2314:
2309:
2305:
2301:
2297:
2293:
2289:
2285:
2281:
2274:
2272:
2263:
2259:
2255:
2251:
2247:
2243:
2235:
2233:
2231:
2229:
2227:
2218:
2214:
2209:
2204:
2200:
2196:
2192:
2188:
2184:
2180:
2176:
2169:
2161:
2155:
2151:
2150:
2142:
2134:
2127:
2119:
2115:
2110:
2105:
2100:
2095:
2091:
2087:
2083:
2076:
2060:
2056:
2050:
2042:
2038:
2034:
2030:
2029:Science Scope
2026:
2019:
2011:
2005:
1998:
1994:
1990:
1986:
1982:
1978:
1974:
1969:
1968:10.1038/39807
1964:
1960:
1956:
1952:
1948:
1944:
1937:
1930:
1924:
1919:
1915:
1911:
1907:
1900:
1885:
1878:
1870:
1866:
1861:
1856:
1851:
1846:
1842:
1838:
1834:
1827:
1812:
1811:
1806:
1799:
1785:on 2010-02-27
1784:
1780:
1776:
1770:
1755:
1749:
1734:
1730:
1724:
1716:
1714:9780292704671
1710:
1706:
1705:
1697:
1681:
1677:
1676:Scott Roberts
1673:
1666:
1664:
1662:
1646:
1645:"Pepperscale"
1640:
1626:on 2012-02-26
1625:
1621:
1620:
1615:
1609:
1607:
1592:on 2021-11-15
1591:
1587:
1583:
1579:
1573:
1558:
1554:
1550:
1546:
1539:
1531:
1527:
1521:
1506:
1502:
1495:
1487:
1483:
1477:
1461:
1457:
1453:
1447:
1439:
1438:
1433:
1426:
1410:
1404:
1397:
1386:
1385:
1380:
1373:
1358:
1354:
1347:
1339:
1338:Josh's Jungle
1335:
1329:
1322:
1311:
1305:
1298:
1294:
1290:
1284:
1276:
1270:
1266:
1259:
1248:
1244:
1240:
1236:
1232:
1228:
1224:
1217:
1210:
1202:
1198:
1193:
1188:
1184:
1180:
1176:
1169:
1167:
1165:
1163:
1161:
1159:
1157:
1155:
1147:
1143:
1137:
1133:
1132:
1124:
1122:
1120:
1118:
1109:
1103:
1099:
1098:
1090:
1088:
1086:
1084:
1075:
1071:
1066:
1061:
1056:
1051:
1047:
1043:
1039:
1032:
1023:
1018:
1014:
1010:
1006:
1004:
995:
993:
991:
989:
987:
985:
983:
981:
972:
968:
964:
960:
956:
949:
933:
926:
924:
922:
920:
918:
916:
914:
912:
895:
891:
885:
871:
870:
865:
858:
856:
854:
852:
850:
845:
830:
828:
818:
816:
811:
801:
798:
796:
786:
784:
779:
774:
773:
763:
761:
760:
756:
753:
752:
749:
747:
746:
742:
739:
738:
735:
733:
732:
728:
725:
724:
721:
719:
715:
714:Homocapsaicin
712:
709:
708:
705:
703:
700:
697:
696:
693:
691:
688:
685:
684:
681:
679:
676:
673:
672:
669:
667:
664:
661:
660:
657:
655:
654:
650:
647:
646:
643:
641:
640:
636:
633:
632:
626:
623:
620:
619:
616:
614:
610:
606:
601:
599:
595:
591:
590:capsaicinoids
583:
582:pharmacophore
578:
570:Capsaicinoids
561:
557:
554:
551:
550:
547:
544:
541:
540:
537:
533:
530:
527:
526:
523:
520:
517:
516:
513:
509:
506:
503:
502:
499:
495:
494:Aleppo pepper
491:
488:
486:10,000–25,000
485:
484:
481:
477:
474:
472:25,000–50,000
471:
470:
467:
463:
460:
457:
456:
453:
450:
446:
443:
440:
439:
436:
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357:Guntur chilli
354:
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345:chili peppers
343:
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320:depending on
317:
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311:
310:Tabasco sauce
295:
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107:capsaicinoids
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103:chili peppers
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33:
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3310:
3301:Pepper spray
3230:Pepper jelly
3161:Filfel chuma
3151:Chili thread
3146:Chili powder
3061:
2961:Bhut jolokia
2935:
2905:
2683:
2583:
2463:Basic tastes
2403:
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2065:17 September
2063:. Retrieved
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2018:
2004:
1996:
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1946:
1936:
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1899:
1887:. Retrieved
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1814:. Retrieved
1808:
1798:
1787:. Retrieved
1783:the original
1769:
1757:. Retrieved
1748:
1736:. Retrieved
1733:The Chileman
1732:
1723:
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1696:
1684:. Retrieved
1680:the original
1675:
1648:. Retrieved
1639:
1628:. Retrieved
1624:the original
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1590:the original
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1464:. Retrieved
1460:the original
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1413:. Retrieved
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1390:September 1,
1388:. Retrieved
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1360:. Retrieved
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1048:(10): 8920.
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936:. Retrieved
898:. Retrieved
894:the original
884:
873:. Retrieved
867:
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743:
729:
651:
637:
602:
587:
504:2,500–10,000
425:Ghost pepper
352:
339:
338:
332:
322:seed lineage
318:
314:pepper spray
306:
292:acetonitrile
289:
189:
182:
154:
146:
141:organoleptic
138:
126:
122:organoleptic
115:
90:
88:
67:ghost pepper
3215:Chili sauce
3022:Naga Morich
2891:Siling haba
2851:Peperoncino
2774:Friggitello
2714:Black Pearl
2589:Supertaster
2553:Hypergeusia
2517:Soft palate
1889:4 September
1738:November 9,
1650:12 February
1505:Yahoo! News
1466:October 16,
1185:: 186–190.
1009:HortScience
938:17 December
674:15,000,000
662:16,000,000
556:Bell pepper
518:1,000–2,500
95:measurement
83:Naga Morich
3354:Categories
3286:Chilympiad
3198:and sauces
3196:Condiments
3181:Peppersoup
3156:Ema datshi
3037:Red Savina
3027:Naga Viper
2921:Lemon drop
2896:Urfa biber
2809:New Mexico
2729:Cheongyang
2709:Bird's eye
2594:Tongue map
2569:Aftertaste
2548:Hypogeusia
2507:Epiglottis
2471:Bitterness
2284:Open Heart
1789:2010-10-20
1630:2006-09-25
1596:2008-03-31
1563:2007-02-21
1510:3 December
1415:16 October
1362:21 January
1316:2009-02-09
1229:: 93–140.
875:2014-11-02
841:References
710:8,600,000
698:9,100,000
690:Nonivamide
686:9,200,000
653:Tinyatoxin
3276:Capsaicin
3220:Hot sauce
3210:Chili oil
3176:Nam phrik
3166:Gochujang
3131:Chili dog
3082:Malagueta
2956:Ají dulce
2754:Espelette
2739:Cubanelle
2734:Chiltepin
2675:Cultivars
2543:Dysgeusia
2531:Gustology
2486:Sweetness
2476:Saltiness
2372:1364-5528
2304:2053-3624
2199:1948-7193
1977:0028-0836
1837:Molecules
1816:9 January
1619:About.com
1530:bbc.co.uk
1235:2285-1364
1042:Molecules
900:25 August
666:Capsaicin
624:Chemical
613:euphorbia
532:Cubanelle
528:500–1,000
389:2,693,000
384:Examples
272:standard)
264:peak area
249:peak area
245:⋅
231:capsaicin
222:peak area
157:receptors
111:capsaicin
3329:Category
3269:See also
3260:XO sauce
3245:Sriracha
3240:Shichimi
3225:Kōrēgusu
3186:Piperade
3032:Pepper X
3002:Infinity
2992:Habanero
2926:Peppadew
2886:Shishito
2871:Piquillo
2866:Pimiento
2794:Jalapeño
2779:Guajillo
2749:Dundicut
2719:Cascabel
2603:See also
2579:Pungency
2481:Sourness
2388:40241982
2380:27774555
2322:26113985
2217:24926802
2118:26495153
2092:: 1–10.
2041:43179500
1869:24184818
1557:Archived
1549:nmsu.edu
1243:38430045
1201:28662907
1179:Appetite
1074:22024959
1003:Capsicum
770:See also
759:Gingerol
745:Piperine
740:150,000
726:160,000
598:ripening
546:Pimiento
393:Pepper X
353:Pepper X
349:cuisines
341:Capsicum
333:Capsicum
326:humidity
198:. This "
99:pungency
18:Scoville
3339:Commons
3171:Harissa
3121:Adobada
3077:Kambuzi
3017:Nagabon
2987:Fatalii
2881:Serrano
2876:Poblano
2846:Pasilla
2819:Chimayo
2814:Big Jim
2769:Florina
2724:Cayenne
2615:Hearing
2538:Ageusia
2512:Pharynx
2500:Anatomy
2352:Bibcode
2344:Analyst
2313:4477151
2262:2039598
2208:4240255
2109:4606152
1993:7970319
1985:9349813
1955:Bibcode
1860:6269802
1686:7 April
1065:6264681
754:60,000
731:Shogaol
628:Ref(s).
335:peppers
51:Houston
3380:Spices
3375:Scales
3306:Ristra
2946:Adjuma
2856:Pequin
2841:Padrón
2829:Sandia
2824:Fresno
2804:Medusa
2799:Korean
2699:Banana
2694:Aleppo
2522:Tongue
2411:
2386:
2378:
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2320:
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1759:19 May
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1271:
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1233:
1199:
1138:
1104:
1072:
1062:
361:Rocoto
2972:Datil
2861:Peter
2625:Touch
2620:Smell
2610:Sight
2562:Other
2491:Umami
2455:Taste
2384:S2CID
2037:JSTOR
1989:S2CID
1299:(95%)
1250:(PDF)
1239:S2CID
1219:(PDF)
605:TRPV1
542:0–500
93:is a
55:Texas
2764:Fish
2704:Bell
2409:ISBN
2376:PMID
2368:ISSN
2318:PMID
2300:ISSN
2258:PMID
2213:PMID
2195:ISSN
2154:ISBN
2114:PMID
2090:2015
2067:2020
1981:PMID
1973:ISSN
1891:2018
1865:PMID
1818:2017
1761:2022
1740:2017
1709:ISBN
1688:2024
1652:2018
1512:2010
1468:2023
1417:2023
1392:2022
1364:2019
1269:ISBN
1231:ISSN
1197:PMID
1136:ISBN
1102:ISBN
1070:PMID
940:2017
902:2010
367:and
359:and
242:0.82
211:ppmH
175:The
89:The
81:The
65:The
2360:doi
2348:141
2308:PMC
2292:doi
2250:doi
2203:PMC
2187:doi
2104:PMC
2094:doi
1963:doi
1951:389
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1918:doi
1855:PMC
1845:doi
1187:doi
1183:117
1060:PMC
1050:doi
1017:doi
967:doi
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Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
