Strength of chillies
The Scoville scale
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The diversity and power of chillies offer an astonishing spectrum of flavours ranging from the mildest to the most extreme. The mildest varieties are often likened to bell peppers, while the hottest chillies are reserved for a select circle of adventurous gourmets capable of tolerating their intensity. To navigate this spicy universe, the Scoville scale proves to be an indispensable tool. It allows cooking enthusiasts to choose the chillies suited to their dishes without fearing unpleasant surprises.
What is the origin of the Scoville scale?
Developed by pharmacologist Wilbur Scoville, this scale measures the strength of chillies based on their concentration of capsaicin, the chemical substance that causes the burning sensation in the mouth. Originally, Wilbur Scoville developed an organoleptic test involving human tasters to assess the amount of sugar needed to neutralise the heat of the chilli. Over time, this method has been simplified and adapted to meet the needs of cooks and consumers, providing a clear and accessible classification of chillies according to their level of spiciness.
How are the different peppers classified?
In the Scoville scale, chillies are classified by order of potency, from 0 to 10, which indicates their strength and helps avoid unpleasant surprises:
| Degree | Rating | Scoville Units | Type of Chilli |
| 0 | neutral | 0-10 | Bell Pepper |
| 1 | mild | 100-500 | Sweet Paprika |
| 2 | warm | 500-1000 | Anaheim Chilli |
| 3 | spicy | 1000-1500 | Ancho Chilli |
| 4 | hot | 1500-2500 | Espelette Chilli |
| 5 | strong | 2500-5000 | Chimayo Chilli |
| 6 | fiery | 5000-15000 | Hot Paprika |
| 7 | burning | 15000 – 30000 | Cascadel Chilli |
| 8 | scorching | 30000-50000 | Cayenne Pepper |
| 9 | volcanic | 50000-100000 | Tabasco Chilli |
| 10 | explosive | 100000 and above | Habanero Chilli |
It is important to note that the perceived intensity of a chilli varies according to individual sensitivity and growing conditions, such as sunlight, temperature, and irrigation, which influence the concentration of capsaicin. This scale is therefore a valuable guide, but it is advisable to approach it with caution and knowledge, especially for novices in the realm of extreme chillies.
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