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[[Image:Scoville heat scale.jpg|thumb|250px|right|Scoville heat scale|alt=How are chillies graded by heat]]<br />
The Scoville scale is a measurement of the spicy heat (or piquance) of a [[chili pepper]]. The number of Scoville heat units (SHU) indicates the amount of capsaicin present. Capsaicin is the nerve stimulant that gives chillies their hot 'taste'. A [[chilli]] with an SCU of 200,000 indicates that its extract must be diluted over 200,000 times before the capsaicin presence is undetectable.<br />
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The scale is named after its creator, American pharmacist Wilbur Scoville. His method was devised in 1912.<br />
<br />
{| <br />
|-<br />
! Scoville heat units<br />
! Relative guide †<br />
! Examples<br />
|-<br />
| style="color:#ccc; background:#600; text-align:right; padding-right:8px;"| 5,000,000–5,300,000 and above<br />
| style="text-align:center; padding-left:8px;"| n/a<br />
| Law enforcement grade spray, irritant ammunition<br />
|-<br />
| style="color:#ccc; background:#900; text-align:right; padding-right:8px;"| 855,000–1,463,700 <br />
| style="text-align:center; padding-left:8px;"| 10++/10<br />
| Naga Viper pepper, [[Bhut Jolokia chili pepper]]<br />
|-<br />
| style="color:#ccc; background:#c00; text-align:right; padding-right:8px;"| 350,000–580,000 <br />
| style="text-align:center; padding-left:8px;"| 10/10 <br />
| [[Red Savina pepper|Red Savina habanero]]<br />
|-<br />
| style="color:#ccc; background:#f00; text-align:right; padding-right:8px;"| 100,000–350,000 <br />
| style="text-align:center; padding-left:8px;"| 8/10 to 9/10<br />
| [[Habanero chili]], [[Scotch bonnet (pepper)|Scotch bonnet pepper]]<br />
|-<br />
| style="color:#ccc; background:#ff2424; text-align:right; padding-right:8px;"| 50,000–100,000 <br />
| style="text-align:center; padding-left:8px;"| 7/10<br />
| [[Bird's eye chili]], [[Piri piri|Piri piri (African bird's eye)]], [[Pequin pepper]]<br />
|-<br />
| style="color:#ccc; background:#ff4949; text-align:right; padding-right:8px;"| 30,000–50,000 <br />
| style="text-align:center; padding-left:8px;"| 6/10<br />
| [[Cayenne pepper]], [[Ají pepper]], Cumari pepper (Capsicum Chinese), [[Chipotle]]<br />
|-<br />
| style="color:#444; background:#ff6d6d; text-align:right; padding-right:8px;"| 10,000–23,000<br />
| style="text-align:center; padding-left:8px;"| 5/10<br />
| [[Serrano pepper]], [[Aleppo pepper]]<br />
|-<br />
| style="color:#444; background:#ff9292; text-align:right; padding-right:8px;"| 3,500–8,000 <br />
| style="text-align:center; padding-left:8px;"| 4/10<br />
| [[Jalapeño|Jalapeño pepper]], [[Guajillo chili|Guajillo pepper]], New Mexican varieties of [[Anaheim pepper]], [[Tabasco sauce]]<br />
|-<br />
| style="background:#ffb6b6; text-align:right; padding-right:8px;"| 1,000–2,500<br />
| style="text-align:center; padding-left:8px;"| 3/10<br />
| [[Anaheim pepper]], [[Poblano|Poblano pepper]], [[Peppadew]]<br />
<br />
|-<br />
| style="background:#ffdbdb; text-align:right; padding-right:8px;"| 100–900<br />
| style="text-align:center; padding-left:8px;"| 1/10 to 2/10<br />
| [[Banana pepper]]<br />
|-<br />
| style="background:#fff; text-align:right; padding-right:8px;"| 0 <br />
| style="text-align:center; padding-left:8px;"| 0/10 <br />
| No significant heat, [[Sweet pepper]] ([[Bell pepper]])<br />
|}<br />
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† relative guide<br />
<br />
''Please see [[Talk:Scoville_heat_scale|the comments page]] regarding the figures used in this column.''<br />
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[[Category:Useful information]]<br />
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