Particularly in chilies and peppers
Scoville Heat Units See related link below for the Scoville Scale
Fahrenheit or Celsius. Their abbreviations are F and C
Chilly heat is an oxymoron!Chili heat is measured on the Scoville scale and recorded in Scoville Heat Units. Although the scale is based on the amount of capsaicin in the chili, it is an arbitrary scale. This is because it is an empirical measure which depends on tasters' judgement. Not only that, but after tasting a few chilis in a short spell of time the heat receptors in the tasters' palates get desensitised, and so the rating depends on how early in the process a particular chili is tasted.
Please see related links, where I have given a link to a web page which explains the most common scale for measuring pepper heat, Scoville Heat Units. The linked page including a chart showing where different peppers rank on the scale. I have also added a link to a Chile Pepper Institute page, Chile Heat, which shows how the Scoville units are calculated, as well as a more expensive and accurate method of measuring heat in a laboratory. All hot peppers get their heat from a naturally occurring chemical called capsaicin and the more capsaicin in a pepper, the higher it will rank on the scale. You can also go to any search engine and search for Scoville Heat Units.
A somewhat imprecise method of measuring a pepper's heat is via the "scoville unit", a more precise method of measuring heat is via HPCL and will give the concentration of the active heat producing compounds called capsaicins.
The Scoville Scale is a measure of the heat level or pungency of chilli peppers; the greater number of Scoville units, the hotter the pepper. The scoville scale measures the level of capsaicin, the active principle that causes the heat. The scale ranges from the bell pepper with zero scoville units, through jalapeno's with between 2,500m - 10,000 units, to the hottest chillies habaneros and scotch bonnets between 80,000 - 300,000. One of the hottest chillies was a Red Savina habanero with 577, 000 scoville units. In Februari 2007 the Naga-Bih Jolokia pepper cultivated at New Mexico State University have stood-up to testing, a specimen registering a staggering 1,001,304 Scoville heat units was officially acclaimed by the Guinness World Record as the new worlds hottest pepper. Naga Jolokia is nearly twice as hot as the previous holder, the Red Savina habanerp. Pure capsaicin is 16,000,000 units.
Heat intensity (how Hot is it) is measured by the objects Temperature in Degrees, Fahrenheit, Centigrade, or Kelvin. Heat content (energy) is most commonly measured in Calories.
Joules(J).
there is a device called a hydrometer that measures humidity. theres a unit to measure heat called a calorie. those are two to measure it!
Use temperature measurements to measure heat (i.e. Fahrenheit and Celcius)
It's the unit used to measure the concentration of the chemical capsaicin (The irritant that makes food "hot"). 16,000,000 scoville units is the highest in the scale, as it is pure capsaicin, and can be deadly at that point. Habanero peppers, for example can reach up to 350,000 units, Pepper spray can be up to 4,000,000 units, and regular tap water is 0 units, since it has no signifigent heat.
it is in joules. 03o