What is the name of the scale used to measure spiciness?
OUCH! Talk about spicy! Want to know the difference between the heat of Tabasco sauce and that of the ghost chile? Don’t test it for yourself – leave it to the Scoville scale. In 1912, Wilbur Scoville was searching for a heat-producing ointment with intensity based on human taste buds. He created this scale based on how many cups of water it would take to completely dilute the heat of an object. For example, because Tabasco sauce is ranked between 2,500 and 5,000 Scoville units, you’d need nearly 5,000 cups of water to dilute one cup of the spicy sauce. Source: Smithsonian.com
The Scoville scale is a measurement of the pungency (spicy heat) of chili peppers—such as the jalapeño, the bhut jolokia, and the world’s current hottest pepper, the Carolina Reaper—or other spicy foods as reported in Scoville heat units (SHU), a function of capsaicin concentration.