The Strength of Chillies
The Scoville Scale
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The diversity and potency of chillies offer an astonishing spectrum of flavours, ranging from the mildest to the most extreme. The mildest varieties are often likened to sweet peppers, while the hottest chillies are reserved for a select circle of adventurous gourmets capable of tolerating their intensity. To navigate this spicy world, the Scoville scale proves to be an indispensable tool. It allows cooking enthusiasts to choose chillies suited to their dishes without fear of 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 capsaicin concentration, the chemical compound responsible for the burning sensation in the mouth. Originally, Wilbur Scoville created an organoleptic test involving human tasters to determine the amount of sugar needed to neutralise a chilli’s heat. Over time, this method was simplified and adapted to meet the needs of cooks and consumers, providing a clear and accessible classification of chillies according to their pungency level.
How are different types of chillies classified?
On the Scoville scale, chillies are ranked by their heat level, from 0 to 10, which indicates their intensity 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 Pepper |
| 3 | tangy | 1000-1500 | Ancho Pepper |
| 4 | hot | 1500-2500 | Espelette Pepper |
| 5 | strong | 2500-5000 | Chimayo Pepper |
| 6 | fiery | 5000-15000 | Hot Paprika |
| 7 | burning | 15000 – 30000 | Cascadel Pepper |
| 8 | scorching | 30000-50000 | Cayenne Pepper |
| 9 | volcanic | 50000-100000 | Tabasco Pepper |
| 10 | explosive | 100000 and above | Habanero Pepper |
It’s important to note that the perceived intensity of a chilli varies depending on 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’s advisable to approach it with caution and awareness, especially for beginners in the world of extreme chillies.
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