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The strength of chili I
by Hectorine Poulet
The Scoville scale is a scale for measuring the strength of peppers invented in 1912 by Wilbur Scoville pharmacologist in the context of his work in the company Parke Davis in Detroit. Its purpose is to provide information on the content of capsaicin molecule responsible for the strength of the chilli.

For ease of interpretation in a food environment, the Scoville scale is presented in the form of a table from 0 to 10.





Simplified table of Scoville
Graduate Appreciation Scoville units Exemple
0 Neutral 0 – 100 Pepper
1 Soft 100 – 500 Sweet Paprika
2 Tepid 500 – 1 000 Anaheim pepper
3 A little warm 1 000 – 1 500 Pepper Ancho
4 Warm 1 500 – 2 500 Espelette Pepper
5 Hot 2 500 – 5 000 Pepper Chimayo
6 Ardent 5000 – 15000 Hot Paprika
7 Firing 15000 – 30000 Pepper Cascabel
8 Torrid 30000 – 50000 Cayenne Pepper
9 Volcanic 50000 – 100000 Pepper tabasco
10 Explosive 100000 and more Pepper habanero


The product contained in aerosol self-defense pepper spray bombs has a value between 2 million and 5.3 million (police equipment).

Pure capsaicin gives a measure of 16 000 000. In other words, 1 ppm capsaicin equivalent to 16 Scoville units.

This trick was added to our catalog on Tuesday 03 December, 2013.
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