Scoville
The heat of chilis is measured in Scoville Heat Units (SHU) – named after Wilbur Scoville, the American pharmacist who developed the method in 1912. What began as a scientific method for capsaicin dosing is today the most important measuring tool in the hot sauce world. Pikantistas are chili lovers and connoisseurs – just like you.
What is the Scoville Scale?
The Scoville Scale is a scientific method for determining the heat of chilis and hot sauces. The unit SHU (Scoville Heat Units) indicates how much capsaicin – the heat-producing substance – is contained in a chili or hot sauce.
Wilbur Scoville himself wasn't a chili fan. He had purely scientific motives – but for everyone who loves chilis with real passion, his discovery was a blessing. He published his groundbreaking method in 1912.
The Original Scoville Method – As Simple as Ingenious
The method is amazingly simple: One gram of ground chili is soaked overnight in 100 ml of alcohol. The next day, the alcohol is filtered through a fine sieve. Drinking water is then added to the remaining liquid until no more burning sensation can be felt on the tongue. The amount of water needed gives the Scoville value.
Pure capsaicin corresponds to 16,000,000 SHU. To neutralize 1 gram of it, you would need 16,000 liters of water. A jalapeño, on the other hand, reaches about 5,000 SHU – 5 liters are enough for that. Pikantista!
Bell pepper is at 0 SHU – the other end of the scale.
Modern Measuring Methods – Precision Instead of Subjectivity
The original Scoville method had a crucial disadvantage: it was subjective. Human testers evaluated the heat – and their perception varied. Today, the measurement is scientifically exact.
With HPLC instruments (High Performance Liquid Chromatography), the liquid is broken down into its individual molecules and their quantity is precisely determined. The result is output as a curve and converted to SHU. This makes modern Scoville specifications significantly more reliable than before.
After years with projects like Pika Pika and Chili Mafia as well as shops like chili-saucen.com and chili-plants.com, we know: The specifications on sauce bottles are more precise today than ever before – but still guidelines, not absolute numbers.
Why Hot Sauces are Significantly Milder than Pure Chilis
The crucial difference lies in the dilution by additional ingredients. While a pure Carolina Reaper reaches 2,200,000 SHU, typical hot sauces contain only a fraction of that.
Example Composition of a Hot Sauce
- 15–25% chilis (e.g. Habanero with 350,000 SHU)
- 10–20% secondary ingredients (fruit, onion etc.)
- 20–30% water
- 10–15% vinegar / acid
- 10–15% salt, sugar, spices
Calculation example: A sauce with 20% habanero content (350,000 SHU) reaches a maximum of 70,000 SHU – that's 80% milder than the pure chili. This is exactly why Scoville specifications for hot sauces and fresh chilis are not directly comparable.
| Product | Scoville (SHU) | Note |
|---|---|---|
| Bell Pepper | 0 | No capsaicin |
| Jalapeño (fresh) | 2,500–8,000 | Classic everyday heat |
| Tabasco Original | 2,000–5,000 | Hot sauce, heavily diluted |
| Habanero (fresh) | 100,000–350,000 | Intensely fruity-hot |
| Da'Bomb Beyond Insanity | 135,600 | Notorious from Hot Ones |
| Carolina Reaper (fresh) | up to 2,200,000 | World's hottest chili |
| Pure Capsaicin | 16,000,000 | Theoretical maximum value |
Scoville Table: Hot Sauces in the Pikantista Shop
Here you'll find an overview of the hot sauces from our shop – with Scoville values and heat levels. Click on the name for full details:
| Sauce | Scoville (approx. SHU) | Heat Level |
|---|---|---|
| Hot-Headz MtFU! Ultra Mega Hot Sauce | 1,200,000 | 10+++ |
| South of Hell | 150,000 | 10++ |
| Marie Sharp Red Hornet Sauce | 150,000 | 10+ |
| Hot-Headz Naga Deadly | 140,000 | 10+ |
| Salsa de Carolina Reaper | 136,000 | 10+ |
| Da'Bomb Beyond Insanity (Hot Ones) | 135,600 | 10+ |
| Who Dares Burns Naga & Chipotle | 120,000 | 10+ |
| Chili Mafia Hot Carolina | 90,000 | 10 |
| Crazy Bastard Carolina Reaper & Blueberry | 65,000 | 10 |
| Chili Mafia Killer Scorpion | 60,000 | 9 |
| TABASCO® Scorpion Sauce | 50,000 | 9 |
FAQ – Frequently Asked Questions about Scoville
What is the Scoville Unit (SHU)?
The Scoville Heat Unit (SHU) is the unit of measurement for the heat of chilis and hot sauces. It indicates how much water is needed to neutralize the heat of a chili extract. The higher the SHU value, the hotter.
Who invented the Scoville Scale?
Wilbur Scoville, an American pharmacist, developed the method in 1912. He needed a reliable method for capsaicin dosing – and created the most important measuring tool in the chili world.
How much Scoville does pure capsaicin have?
Pure capsaicin reaches 16 million SHU. To neutralize 1 gram of it, 16,000 liters of water would be needed. A jalapeño is at about 5,000 SHU – a completely different caliber.
How exactly does the Scoville method work?
One gram of ground chili is soaked overnight in 100 ml of alcohol, then filtered. Water is then added until no more burning sensation is felt. The amount of water needed gives the SHU value.
Why do hot sauces have less Scoville than fresh chilis?
Because hot sauces consist of only 15–25% chilis. The rest is water, vinegar, salt and other ingredients – this significantly dilutes the heat. A habanero sauce thus reaches a maximum of 20% of the Scoville value of the pure chili.
About the Author
After 10 years of hot chili experience – from the first eating contests in Hannover through countless challenges at the Dutch Chili Fest to organizing own events – the Pikantista teaches you everything you need to know about chili and heat. All sauces tested, all heat levels experienced.