The combined amount of capsaicin and dihydrocapsaicin in a pepper is used to calculate its heat intensity rating on the Scoville scale, ranging from zero Scoville Heat Units (SHU) for bell peppers ...

The pungency (or heat factor) of chile peppers is measured in multiples of 100 units. It ranges from sweet bell peppers at zero to the mighty Naga Jolokia (ghost pepper) at over 1,000,000 Scoville ...

An analysis of compounds in chilli peppers has revealed chemicals that seem to negate their heat-giving capsaicinoids. This explains why the Scoville scale for measuring spicyness isn't always ...

These results challenge the reliability of the century-old Scoville scale, which traditionally bases its rating on two capsaicinoids. “The discovery of natural dietary compounds that reduce pungency ...

An analysis of compounds in chilli peppers has revealed chemicals that seem to negate their heat-giving capsaicinoids. This explains why the Scoville scale for measuring spicyness isn't always ...

Hot peppers aren’t for everyone, but that’s where the Scoville scale comes in handy. The scale is named after American pharmacist Wilbur Scoville, who developed the pepper spiciness test in 1912.

Now, researchers have identified three compounds that lessen peppers' pungency. These results challenge the reliability of the century-old Scoville scale, which traditionally bases its rating on ...