Why Measuring Spicy Food on the Scoville Scale Isn't as Simple as You Think

Everyone's talking about it: how many Scoville is in it?

But how accurate is that famous scale, really? And can you really put a number on something as subjective as spiciness?

Welcome to the fiery world of the Scoville Scale—a handy guideline, but certainly not an exact science. At Mr. Scoville, we honor the scale, but we also know that the perception of heat is personal, intense, and sometimes treacherous.

Let's go back a bit: what is the Scoville scale again?

The Scoville Scale was developed in 1912 by Wilbur Scoville, a pharmacist who wanted to measure the spiciness of peppers. He devised the Scoville Organoleptic Test, in which capsaicin-containing solutions were diluted until a panel of tasters detected no spiciness. The number of dilutions was converted into Scoville Heat Units (SHU).

Jalapeño: approx. 10,000 SHU
Madame Jeanette: approx. 150,000 SHU
Carolina Reaper: up to 2,200,000 SHU

Sounds perfect, right? Until you take that first bite…

The reality: spiciness isn't math

There are a few key reasons why measuring spiciness using the Scoville scale is less black and white than it seems:

1. It depends on the pepper (and the plant itself). Two Carolina Reapers from the same harvest can vary significantly in SHU. Sun, water, soil, and even harvest time affect the amount of capsaicin.
2. The original test was purely subjective. The first Scoville test was literally based on what people felt. Sensitivity to spiciness varies enormously. What feels spicy to one person, feels like a slight tingle to another.
3. Modern lab tests are better, but still just an indication. These days, we often use HPLC (High Performance Liquid Chromatography) to measure capsaicin. More accurate? Definitely. But even this method only measures the concentration in a specific sample. Not what you'll feel in your mouth.

So... why do we still use the Scoville scale?

Because it's a language of spiciness. A common benchmark. You know 2,000,000 SHU is n't suitable for your first date with sambal.

At Mr. Scoville, we use the scale as a guideline—but we always add a crucial ingredient: experience. For us, spiciness isn't a number on a label, but an adventure on your tongue. An experience that varies from person to person, from dish to dish, from moment to moment.

Experience it yourself

Curious how spicy yours is? Start with mild. Or jump right in. Whatever you choose: Mr. Scoville isn't about numbers, it's about your experience.

Discover our range – from friendly fiery to devastatingly hot.

Mr. Scoville – Experience your spiciness