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Avenger
Safety Products, Inc.
P.O. Box 612, Oldsmar, FL 34677-0612
USA
phone
+1 321 285 7360
e-mail:
info@peppergas.com
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SHU units
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| 11/19/2006 |
| SHU units |
The Scoville scale is a measure of the hotness of a chilli pepper. These fruits of the Capsicum genus contain capsaicin, a chemical compound which stimulates thermoreceptor nerve endings in the tongue, and the number of Scoville heat units (SHU) indicates the amount of capsaicin present. Many hot sauces use their Scoville rating in advertising as a selling point.
It is named after Wilbur Scoville, who developed the Scoville Organoleptic Test in 1912[1]. As originally devised, a solution of the pepper extract is diluted in sugar water until the 'heat' is no longer detectable to a panel of (usually five) tasters; the degree of dilution gives its measure on the Scoville scale. Thus a sweet pepper, containing no capsaicin at all, has a Scoville rating of zero, meaning no heat detectable even undiluted. Conversely, the hottest chiles, such as habaneros, have a rating of 300,000 or more, indicating that their extract has to be diluted 300,000-fold before the capsaicin present is undetectable. The greatest weakness of the Scoville Organoleptic Test is its imprecision, because it relies on human subjectivity.
Spice heat is now usually measured by a method using high performance liquid chromatography (HPLC) (also known as the "Gillett Method"). This identifies the heat-producing chemicals and weights them according to their relative capacity to produce a sensation of heat. This method actually yields results, not in Scoville units, but in "ASTA pungency units." A measurement of one part capsaicin per million corresponds to about 15 Scoville units, and the published method says that ASTA pungency units can be multiplied by 15 and reported as Scoville units. This conversion is approximate, and Tainter and Grenis say that there is consensus that it gives results about 20-40% lower than the actual Scoville method would have given.[2]
When interpreting Scoville ratings, this imprecision should be kept in mind.[2][3]
Scoville rating Type of pepper
15,000,000 - 16,000,000 Pure capsaicin[4][5][6][7]
9,100,000 Nordihydrocapsaicin[7]
8,600,000 Homodihydrocapsaicin and homocapsaicin[7]
2,000,000 - 5,000,000 Standard US Grade pepper spray [8][1]
876,000 - 970,000 Dorset Naga [9][8]
855,000 Naga Jolokia [2]
350,000 - 577,000 Red Savina Habanero[10][8]
100,000 - 325,000 Scotch Bonnet [8]
100,000 - 300,000 Habanero Chile [11]
100,000 - 200,000 Jamaican Hot Pepper [8][11]
50,000 - 100,000 Thai Pepper [11]
30,000 - 60,000 Pequin pepper[citation needed]
30,000 - 50,000 Cayenne Pepper [11]
10,000 - 23,000 Serrano Pepper [11]
7,000 - 8,000 Tabasco Sauce (Habanero)[12]
5,000 - 10,000 Wax Pepper [11]
2,500 - 8,000 Jalapeño Pepper [11]
2,500 - 5,000 Tabasco Sauce (Pepper) [12]
1,500 - 2,500 Rocotillo Pepper [11]
1,000 - 1,500 Poblano Pepper [11]
600 - 800 Tabasco Sauce (Green Pepper) [12]
500 - 1000 New Mexico Pepper [11]
100 - 500 Pimento [8], Pepperoncini [11]
0 No heat, Bell Pepper [8][11], Sweet Italian Pepper [11]
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| Avenger Safety Products, Inc. with its 10+ years of experience and existence on the market is under a new management now. After few quite years in the USA Aveng... |
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Massachusetts: Massa... |
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