Heat content of hot peppers
Scoville units
a jalapeno pepper on the scoville scale measures from 2 thousand - 10 thousand
Scoville Heat Units See related link below for the Scoville Scale
The Scoville scale is used to measure the heat level of chilies and other spicy foods. Developed by Wilbur Scoville in 1912, it quantifies the amount of capsaicin, the compound responsible for the heat sensation, in a given pepper.
To measure Scoville units at home, you can use a simple method called the dilution taste test. This involves diluting a hot pepper extract with sugar water until the heat is no longer detectable, and then calculating the Scoville units based on the dilution factor.
The Scoville scale measures the spiciness of peppers by quantifying the amount of capsaicin, the compound responsible for heat, in a pepper. The higher the Scoville rating, the spicier the pepper is considered to be.
Particularly in chilies and peppers
Anson Scoville's birth name is Lloyd Anson Scoville.
There is a "Scoville" scale that measures heat units. The hotness of a pepper is derived from the amount of the active ingredient capsaisin that it contains. Personally I like hot pepppers and can consume everything up to habaneros (with food). Beyond that, if there are any hotter, that's too much for me.
Scoville Browne was born in 1909.
Scoville Browne died in 1994.
Scoville scale was created in 1912.