Scoville scale

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Pepper stand at Central Market in Houston, Texas, showing its peppers ranked on the Scoville scale PepperswithscovilleCentralMarketHoustonTX.JPG
Pepper stand at Central Market in Houston, Texas, showing its peppers ranked on the Scoville scale
The ghost pepper of Northeast India is considered to be a "very hot" pepper, at about 1 million SHU. BhutJolokia09 Asit.jpg
The ghost pepper of Northeast India is considered to be a "very hot" pepper, at about 1 million SHU.
The Naga Morich, with around 1 million SHU, is primarily grown in India and Bangladesh. Naga jolokia chili.jpg
The Naga Morich, with around 1 million SHU, is primarily grown in India and Bangladesh.

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. [3]

Contents

The scale is named after its creator, American pharmacist Wilbur Scoville, whose 1912 method is known as the Scoville organoleptic test. [3] [4] The Scoville organoleptic test is a subjective assessment derived from the capsaicinoid sensitivity by people experienced with eating hot chilis. [3]

An alternative method, high-performance liquid chromatography (HPLC), can be used to analytically quantify the capsaicinoid content as an indicator of pungency. [3] [5] [6]

Scoville organoleptic test

In the Scoville organoleptic 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. [3] [7] [8] Decreasing concentrations of the extracted capsaicinoids are given to a panel of five trained tasters, until a majority (at least three) can no longer detect the heat in a dilution. [1] [3] [7] [8] The heat level is based on this dilution, rated in multiples of 100 SHU. [7]

Another source using subjective assessment 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 which heat can be detected by a taste panel." [5] [9] [10]

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 receptors, which vary widely among subjects. [1] [9] Another shortcoming is sensory fatigue; [1] the palate is quickly desensitized to capsaicinoids after tasting a few samples within a short time period. [7] Results vary widely (up to ± 50%) between laboratories. [8]

Quantification by HPLC

The Red Savina pepper, a hot chili Red savina cropped.jpg
The Red Savina pepper, a hot chili

Since the 1980s, spice heat has been assessed quantitatively by high-performance liquid chromatography (HPLC), which measures the concentration of heat-producing capsaicinoids, typically with capsaicin content as the main measure. [9] [5] 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." [9] [a]

HPLC method gives results in American Spice Trade Association 1985 "pungency units", which are defined as one part capsaicin equivalent per million parts dried pepper mass. This "parts per million of heat" (ppmH) is found with the following calculation: [5]

Peak areas are calculated from HPLC traces of dry samples of the substance to be tested in 1 ml of acetonitrile. 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. [5] [a] 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. [5]

Scoville ratings

Considerations

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 Tabasco sauce has a water content of 95%. [12] For law-enforcement-grade pepper spray, values from 500,000 up to 5 million SHU have been reported, [1] [13] but the actual strength of the spray depends on the dilution. [3] 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. [14]

Numerical results for any specimen vary depending on its cultivation conditions and the uncertainty of the laboratory methods used to assess the capsaicinoid content. [9] Pungency values for any pepper are variable, owing to expected variation within a species, possibly by a factor of 10 or more, depending on seed lineage, climate and humidity, and soil composition supplying nutrients. The inaccuracies described in the measurement methods also contribute to the imprecision of these values. [9] [8]

Capsicum peppers

Capsicum chili peppers are commonly used to add pungency in cuisines worldwide. [3] [9] The range of pepper heat reflected by a Scoville score is from 500 or less (sweet peppers) to over 2.6 million (Pepper X) (table below; Scoville scales for individual chili peppers are in the respective linked article). Some peppers such as the Guntur chilli and Rocoto are excluded from the list due to their very wide SHU range. Others such as Dragon's Breath and Chocolate 7-pot have not been officially verified. [15] [16]

Scoville heat unitsExamples
2,693,000 Pepper X [17]
1,500,000–2,500,000 Carolina Reaper [18] [19]
750,000–1,500,000 Trinidad Moruga Scorpion, [20] Naga Viper pepper, [21] Infinity chili, [22] Ghost pepper [23]
350,000–750,000 Red savina habanero [24]
100,000–350,000 Habanero chili, [25] Scotch bonnet pepper [25] Madame Jeanette [26]
50,000–100,000 Bird's eye chili (Thai chili pepper), [27] Malagueta pepper [27]
25,000–50,000 Tabasco pepper, [28] Cayenne pepper [29]
10,000–25,000 Serrano pepper, [30] Aleppo pepper, [31] Cheongyang chili pepper [32]
2,500–10,000 Jalapeño pepper, [33] Guajillo chili [34]
1,000–2,500 Poblano pepper [35] [36]
500–1,000 Cubanelle, [27] Beaver Dam pepper [37]
0–500 Pimiento [38]
0 Bell pepper, Peperone crusco [39]

Capsaicinoids

The capsaicin "pharmacophore", the portion of the molecule that produces biological effects Capsaicin pharmacophore.svg
The capsaicin "pharmacophore", the portion of the molecule that produces biological effects

The class of compounds causing pungency in plants such as chili peppers is called capsaicinoids, which display a linear correlation between concentration and Scoville scale, and may vary in content during ripening. [40] Capsaicin is the major capsaicinoid in chili peppers. [5]

The Scoville scale may be used to express the pungency of other, unrelated TRPV1 agonists, sometimes with extrapolation for much hotter compounds. One such substance is resiniferatoxin, an alkaloid present in the sap of some species of euphorbia plants (spurges). Since it is 1,000 times as hot as capsaicin, it would have a Scoville scale rating of 16 billion. [41] In the table below, non-capsaicinoid compounds are italicized.

Scoville heat unitsChemicalRef(s).
16,000,000,000 [b] Resiniferatoxin [42]
5,300,000,000 [b] Tinyatoxin [43]
16,000,000 Capsaicin [44] [45]
15,000,000 Dihydrocapsaicin [44]
9,200,000 Nonivamide [44]
9,100,000 Nordihydrocapsaicin [44] [45]
8,600,000 Homocapsaicin, Homodihydrocapsaicin [44]
160,000 Shogaol [46]
150,000 Piperine [47]
60,000 Gingerol [46]

See also

Explanatory notes

  1. 1 2 Some sources such as Guzman [9] state a factor of 16 in line with the 16,000,000 SHU figure of pure capsaicin. However, Guzman cites the Collins source. [5] which clearly states 15 per ASTA.
  2. 1 2 Estimate; too strong to be used in human taste-testing.

Related Research Articles

<span class="mw-page-title-main">Capsaicin</span> Pungent chemical compound in chili peppers

Capsaicin (8-methyl-N-vanillyl-6-nonenamide) is an active component of chili peppers, which are plants belonging to the genus Capsicum. It is a potent irritant for mammals, including humans, and produces a sensation of burning in any tissue with which it comes into contact. Capsaicin and several related amides (capsaicinoids) are produced as secondary metabolites by chili peppers, likely as deterrents against certain mammals and fungi. Pure capsaicin is a hydrophobic, colorless, highly pungent crystalline solid.

<span class="mw-page-title-main">Bell pepper</span> Group of fruits of Capsicum annuum

The paprika or bell pepper is the fruit of plants in the Grossum Group of the species Capsicum annuum. Cultivars of the plant produce fruits in different colors, including red, yellow, orange, green, white, chocolate, candy cane striped, and purple. Bell peppers are sometimes grouped with less pungent chili varieties as "sweet peppers". While they are botanically fruits—classified as berries—they are commonly used as a vegetable ingredient or side dish. Other varieties of the genus Capsicum are categorized as chili peppers when they are cultivated for their pungency, including some varieties of Capsicum annuum.

<span class="mw-page-title-main">Chili pepper</span> Varieties of peppers of Capsicum genus

Chili peppers, also spelled chile or chilli, are varieties of berry-fruit plants from the genus Capsicum, which are members of the nightshade family Solanaceae, cultivated for their pungency. Chili peppers are widely used in many cuisines as a spice to add "heat" to dishes. Capsaicin and the related capsaicinoids give chili peppers their intensity when ingested or applied topically. Chili peppers exhibit a range of heat and flavors. This diversity is the reason behind the availability of different types of chili powder, each offering its own taste and heat level.

<i>Capsicum pubescens</i> Species of plant

Capsicum pubescens is a plant of the genus Capsicum (pepper). The species name, pubescens, refers to the hairy leaves of this pepper. The hairiness of the leaves, along with the black seeds, make Capsicum pubescens distinguishable from other Capsicum species. Capsicum pubescens has pungent yellow, orange, red, green or brown fruits.

<span class="mw-page-title-main">Hot sauce</span> Condiment made from chili peppers

Hot sauce is a type of condiment, seasoning, or salsa made from chili peppers and other ingredients. Many commercial varieties of mass-produced hot sauce exist.

<i>Capsicum annuum <span style="font-style:normal;">var.</span> glabriusculum</i> Variety of chili pepper

Capsicum annuum var. glabriusculum, a chili-pepper variety of Capsicum annuum, is native to southern North America and northern South America. Common names include chiltepín, Indian pepper, grove pepper, chiltepe, and chile tepín, as well as turkey, bird’s eye, or simply bird peppers. Tepín is derived from a Nahuatl word meaning "flea". This variety is the most likely progenitor of the domesticated C. annuum var. annuum. Another similar-sized pepper, 'Pequin' is often confused with tepin, although the tepin fruit is round to oval where as the pequin's fruit is oval with a point, and the leaves, stems and plant structures are very different on each plant.

<i>Capsicum annuum</i> Species of flowering plant in the nightshade family

Capsicum annuum, commonly known as paprika, chili pepper, red pepper, sweet pepper, jalapeño, cayenne, or bell pepper, is a fruiting plant from the family Solanaceae (nightshades), within the genus Capsicum which is native to the northern regions of South America and to southwestern North America. The plant produces berries of many colors including red, green, and yellow, often with pungent taste. It is also one of the oldest cultivated crops, with domestication dating back to around 6,000 years ago in regions of Mexico. The genus Capsicum has over 30 species but Capsicum annuum is the primary species in its genus, as it has been widely cultivated for human consumption for a substantial amount of time and has spread across the world. This species has many uses in culinary applications, medicine, self defense, and can even be ornamental.

<span class="mw-page-title-main">Dihydrocapsaicin</span> Chemical compound

Dihydrocapsaicin is a capsaicinoid and analog and congener of capsaicin in chili peppers (Capsicum). Like capsaicin, it is an irritant. It accounts for about 22% of the total capsaicinoid mixture and has the same pungency as capsaicin. Pure dihydrocapsaicin is a lipophilic colorless odorless crystalline to waxy compound. It is soluble in dimethyl sulfoxide and 100% ethanol.

Nordihydrocapsaicin is a capsaicinoid and analog and congener of capsaicin in chili peppers (Capsicum).

Homodihydrocapsaicin is a capsaicinoid and analog and congener of capsaicin in chili peppers (Capsicum). Like capsaicin it is an irritant. Homodihydrocapsaicin accounts for about 1% of the total capsaicinoids mixture and has about half the pungency of capsaicin. Pure homodihydrocapsaicin is a lipophilic colorless odorless crystalline to waxy compound. It produces "numbing burn" in the throat and is one of the most prolonged and difficult to rinse out. On the Scoville scale it has 8,600,000 SHU.

<span class="mw-page-title-main">Homocapsaicin</span> Chemical compound

Homocapsaicin is a capsaicinoid and analog and congener of capsaicin in chili peppers (Capsicum). Like capsaicin it is an irritant. Homocapsaicin accounts for about 1% of the total capsaicinoids mixture and has about half the pungency of capsaicin. Pure homocapsaicin is a lipophilic colorless odorless crystalline to waxy compound. On the Scoville scale it has 8,600,000 SHU. Homocapsaicin isolated from chili pepper has been found in two isomeric forms, both with a carbon-carbon double bond at the 6 position on the 10-carbon acyl chain. One isomer has an additional carbon, a methyl group, at the 8 position and the other has a methyl group at the 9 position. Homocapsaicin (6-ene-8-methyl) is the more abundant isomer. Homocapsaicin with the double bond at the 7 position has never been found in nature, though its structure is widely reported on the Internet and in the scientific literature. Details of this misidentification have been published.

<span class="mw-page-title-main">Red Savina pepper</span> Chili pepper

The Red Savina pepper is a cultivar of the habanero chili, which has been selectively bred to produce spicier, heavier, and larger fruit, ultimately more potent than its derivative.

<span class="mw-page-title-main">Naga Morich</span> Chinese variety of chili pepper

The Naga Morich is a chili pepper originally grown primarily in Bangladesh and Northeast India. It is also one of the hottest known chilli peppers and measures 800,000 SHU on Scoville scale. Morich is the word for chilli pepper in Bengali, with similar words in Assamese, Nepali, Hindi and the languages of Nagaland and Manipur. "Naga Mircha" is registered under the Geographical Indications (GI) of Nagaland by Government of India.

<span class="mw-page-title-main">Guajillo chili</span> Mexican chili pepper

A guajillo chili or guajillo chile or chile guaco or mirasol chile is a landrace variety of the species Capsicum annuum with a mirasol chile fruit type. Mirasol is used to refer to the fresh pepper, and the term guajillo is used for the dry form, which is the second-most common dried chili in Mexican cuisine. The Mexican state of Zacatecas is one of the main producers of guajillo chilies. There are two main varieties that are distinguished by their size and heat factors. The guajillo puya is the smaller and hotter of the two. In contrast, the longer and wider guajillo has a more pronounced, richer flavor and is somewhat less spicy. With a rating of 2,500 to 5,000 on the Scoville scale, its heat is considered mild to medium.

<span class="mw-page-title-main">Pungency</span> Sharp smell or flavor

Pungency refers to the taste of food commonly referred to as spiciness, hotness or heat, found in foods such as chili peppers. Highly pungent tastes may be experienced as unpleasant. The term piquancy is sometimes applied to foods with a lower degree of pungency that are "agreeably stimulating to the palate". Examples of piquant food include mustard and curry. The primary substances responsible for pungent taste are capsaicin, piperine and allyl isothiocyanate.

<span class="mw-page-title-main">Carolina Reaper</span> Exceptionally hot cultivar of C. chinense pepper plant

The Carolina Reaper chili pepper is a cultivar of the Capsicum chinense plant. Developed by American breeder Ed Currie, the pepper is red and gnarled, with a bumpy texture and small pointed tail. It was the hottest chili pepper in the world according to Guinness World Records from 2013 to 2023 before it was surpassed by Pepper X, which was also developed by Currie.

<span class="mw-page-title-main">Ghost pepper</span> Chili pepper cultivated in Northeast India

The ghost pepper, also known as bhüt jolokia, is an interspecific hybrid chili pepper cultivated in Northeast India. It is a hybrid of Capsicum chinense and Capsicum frutescens.

<i>Capsicum</i> Genus of flowering plants

Capsicum is a genus of flowering plants in the nightshade family Solanaceae, native to the Americas, cultivated worldwide for their edible fruit, which are generally known as "peppers" or "capsicum". Chili peppers grow on five species of Capsicum. Sweet or bell peppers and some chili peppers are Capsicum annuum, making it the most cultivated species in the genus.

<span class="mw-page-title-main">Habanero</span> Strain of chili (Capsicum)

The habanero is a pungent cultivar of Capsicum chinense chili pepper. Unripe habaneros are green, and they color as they mature. The most common color variants are orange and red, but the fruit may also be white, brown, yellow, green, or purple. Typically, a ripe habanero is 2–6 centimetres long. Habanero chilis are very hot, rated 100,000–350,000 on the Scoville scale. The habanero heat, flavor, and floral aroma make it a common ingredient in hot sauces and other spicy foods.

References

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  2. ↑ "Some Like It Hot: Dorset's Ultra-Hot Chillies". Archived from the original on 19 November 2012. Retrieved 25 August 2010.
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