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The Scoville method can be used for any kind of "pungency" or "spiciness" test. Pure gingerol comes in at about 60,000 Scoville units (capsaicin, the "hot" factor in chili peppers, is about 16,000,000 when pure).

The Scoville method amounts to, basically, "By what factor do I have to dilute this material with sugar water until the average person can no longer detect any trace of spiciness?" For gingerol, it's about 1 mL in around 17 gallons of sugar water; for capsaicin, the same amount (1 mL) of starting material would need to be diluted with ... well, it's not quite a swimming pool, but it would take a cube about 8 feet 3 inches on a side filled with water to reach the point where the spiciness could no longer be detected.

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