Ever wondered how spicy that pepper really is?

Scoville Heat Units (SHU) are your answer! They measure the pungency or spiciness of peppers and other spicy foods. The higher the SHU, the hotter the pepper. Here's the breakdown:

The Science:

• It all comes down to capsaicin, a chemical compound in peppers that triggers the heat sensation on your tongue.

• The original Scoville Organoleptic Test involved diluting pepper extract with sugar water until tasters couldn't detect the heat anymore.

• More dilutions needed? That means more capsaicin, and therefore, a higher SHU rating!

The Scale:

• 0 SHU: No heat, like bell peppers.

• 2,500-8,000 SHU: Jalapenos, providing a mild to medium kick.

• 30,000-50,000 SHU: Cayenne peppers, packing a punch for most people.

• 100,000-350,000 SHU: Habaneros, bringing the heat and then some!

• Over 1 million SHU: Extreme peppers like the Carolina Reaper, tread with caution!

Remember:

• SHU is just one factor in spiciness. Other capsaicinoids and even flavor profiles can influence the perceived heat.

• Be careful when handling super-hot peppers! They can irritate your skin and eyes.

So, next time you reach for a fiery pepper, check its SHU rating and prepare for the heatwave! ️