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Anne Marie Helmenstine, Ph. Chemistry Expert. Helmenstine holds a Ph. She has taught science courses at the high school, college, and graduate levels.

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Pepper spray, Trinidad Moruga Scorpion. Then take a look at the Numerological Report For Scoville. It may give you some insight about your new baby. Would you like to fingerspell the name Scoville in American Sign Language?

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Learn about nautical flags and see your name or message written in nautical flags, on the Scoville in Nautical Flags page. I'm not sure what we should say the range is; Some pepper spray brands go as low as 32, SHU at the nozzle.

Realistically though, what police use is around , , SHU. The numbers need to be changed, that citation should be changed, and the level in the chart should be bumped down to the proper position.

Maybe you guys would like to find more things that support what I'm saying, but I'm pretty sure the page is in error. I don't have an account, but I agree completely with this.

I've consumed both pepper spray directly and sandwiches that were 5 million Scoville, and I can say with absolute certainty that the sandwich was much more than twice as hot.

Even ignoring the above, the estimates for pepper spray given in the source are between , and "over 5 million", while the scale reads 5 million to 5,, Most common pepper sprays are listed in the two million Scoville range, including the ones I have consumed.

The above should not be ignored either; Mad Dog's Revenge, Special Edition sauce is made with 6 million Scoville extract, yet can only boast , Scoville units due to being dilluted with other ingredients and peppers such as habaneros which have a much lower capsaicin content.

By the above reckoning, Mad Dog's Revenge, Special Edition would have to be classified and sold as an extract, not a sauce.

The bottle is labeled appropriately as stands, noting the Scoville units of the extract and overall sauce separately.

The sooner this glaring factual error is corrected, the better. I wrote a subsection about two peppers a few days ago, which according to a seed company is even stronger than the strongest one on the Scoville scale, the Naga Jolokia.

I referred to a web page hosted by the company; the section I added was removed because of claimed advertizing, and I got a warning.

I still think the section should be in the article though; even if it is in a modified shape. If someone else agrees with me, that one can gladly put it back; myself I'm not going to put it there again.

Kri: we cannot distinguish between you and someone working covertly to bring notice to the company, which is advertising.

WP doesn't promote adding information solely for the purpose of advertising, and company websites are notoriously poor for accurate information about a product.

As Ratel stated, we really do need some sort of real scientific source for the scoville rating of these peppers being above the Naga Jolokia.

As for the heat of a pepper being dependent upon the scoville rating, it's scientifically validated information.

I believe many people own a plant from a local gardening store that is called something like 'an ornamental hybrid' or 'super chili' or some such thing.

Could one of you experts not figure out how to write an article on this cultivar? I believe that it is a hybrid or mutant cayenne.

The scale shown here shows chipotles as hotten than jalapenos. Given that chipotles are just smoked jalapenos can someone explain this? The thought that drying might concentrate them occurs to me but rating dried vs fresh on the same scale without accounting for that would seem bad methodology, as any pepper could be dried, and chipotles are often sold in a can, rehydrated in a sauce.

Neither drying nor cooking concentrates the heat; in fact it mellows it, attributing to the Chipotle's recent popularity among less spicy-tongued diners.

There is no such thing as a Chipotle Pepper proper, much less a hotter version of a Jalapeno other than, well, a Jalapeno.

I feel "Some Chipotle Peppers" assumes a spiced, canned or otherwise re-packaged version of an already altered pepper , so it categorically has no place on the list lest you count the innumerable peppered meals as well.

I'll give our suggestions a few days to "simmer" before I edit the article itself. Make me the third, I just added citation needed to both before read the discussion page.

I think facts need to be in place for these two claims to be made, especially based on fairly prevalent knowledge that chipotles are simply smoked jalepenos.

Before me sits the May issue of National Geographic , in which the tabasco pepper is listed having an "average" value of , SHUs. Until relatively recent times nothing on Earth could be measured to 6 significant figures, and this level of precision is still rare it's a good wristwatch that doesn't gain or lose 30 seconds in a year , yet this claims no-one would notice a sensation of heat if the pepper was diluted 1,, to 1.

Please provide the error bars that justify this level of precision. It's abusive of numbers to pretend that 1,, actually means this pepper is hotter than another scored 1,, There's one sample of 1m, one of 1,05m etc.

Well, take a hundred samples, do the average- print the final number. Because it's such a crazy number nobody can remember, more people will believe it to be "scientific and proven and very, very correct".

This is pretty common in science, and in sports , but yes, it's really "about five times a habanero as they grow down that hill in sunny years".

To get real information, I'd not only want the average, but the standard deviation, too. No peppers are alike, not even from the same plant, and a single one can ruin your chili con carne as well as your average.

I would think that our ability to quote the precision of a number would track pretty well with Pi, up until calculus was invented.

Should "Dave's Insanity Sauce" and Tobasco sauce be on the provided scoville scale? Though it may have some history in the world of hot sauce, it seems that these inclusions of branded products are out of place in an article which is description of a scientific unit of measurement.

It would be better placed on a page reserved for "World's Hottest Hot Sauces". Would be interesting to know the scoville rating of more non-chili ingredients like sichuan peppercorns, and more varieties from the subcontinent like the kashmiri chili.

Oh wow. Here's an article on the mile. Let's list distances between all the world's cities, after all, that's measured in miles. Please don't list all the world's chile peppers or various hot sauces here.

The article is about the Scoville scale and not a sales catalog for chile heads. Think of this before you list the merciless Pepper of Quetzalacatenango , grown deep in the forest primeval by the inmates of a Guatemalan insane asylum.

This article focuses on chilli peppers. Surely the piquance of curries could just as well be measured in this way? After all, you could just as well dilute a curry sauce as you could a pepper extract.

Indeed, the documentation on Template:Infobox pepper states that it can be used for "heat of chillies, curries, or anything that calls for a rating on the Scoville scale".

Though I'm not sure that we can meaningfully list Scoville ratings for different kinds of curry, since recipes vary.

But it would still be meaningful in the context of specific curry recipes, so it would make sense to at least mention it here.

Or is there some other standard way in which the hotness of curries is measured? You could ofcourse do it the same way as with chili sauces, but no one is interested in curry scovilles.

Actually, curry spiciness originates directly from capsaicin in peppers. So we have a plain dilution, capsaicin content in pepper, pepper content in curry.

There's not enough mystery behind this to write scientific papers about that. Just take a pepper of known spiciness, make a curry with it, divide the SHU of the pepper by its concentration in the curry and you have the SHU of the curry.

The article doesn't mention whether, when establishing the Scoville value for a pepper, you take 1 pepper or a specific mass of peppers. If it's the former, then 10 jalapenos have 10 times the Scoville value of one jalapeno.

Could someone clarify? Dry or wet? Aji dulce, also called Venezuela, were listed next to bell peppers as having no significant heat. I removed it, due to uncertainty of the correct value, and doubt that it would be insignificant.

I found one vague corroborating reference snippet view shows "Aji Dulce Additionally, and a reference that described it as a mildly pungent cultivar of Capsicum chinense with high levels of capsinoid, based on a study by Tanaka et al.

Tanaka's paper shows up in Google Scholar, but not as free to read; "Scoville" doesn't seem to occur in the paper.

Agyle talk , 29 June UTC. From the current page, "Increasing concentrations of the extracted capsinoids are given to a panel of five trained tasters, until a majority at least three can detect the heat in a dilution.

The amount of capsinoids needs to remain fixed, as the amount of water dilution increased. The panel votes when the heat is NOT detectable.

This accounts for the very low number of dilutions for sweet peppers and the very high dilutions needed for spicy peppers. The sources don't say that.

Where do we get those figures? I have to be skeptical of the way the table is formatted, with the Carolina Reaper which I've heard cited in many places as the hottest pepper in its own category at 2,, SHU, while the next tier down goes up to 2,, All of the other tiers are rounded off to round numbers, many of them even overlapping the range represented by other tiers.

The article cited for the 2. Add to that the fact that the Wikipedia article for the Carolina Reaper cites an average of 1,, SHU for the cultivar, and it falls squarely in the range defined by the lower tier.

Just checked in on this to see what the table looks like. I also still feel like it should be included in the next tier down, since its entire SHU range falls within that bracket.

Nothing wrong with mentioning the current record-holder for hottest pepper somewhere in the article, although if the new addition to the table which also infuriatingly has its own tier now is correct, the Carolina Reaper no longer holds that distinction.

It is a lot easier to read 16 million than it is to read 16,, etc. Which is it? And why does the first range go to 4, and the next one start at 3,?

Stevie is the man! If the scoville scale is a measure of capsaicin concentration, then how can a chemical rank higher on the scoville scale than pure capsaicin?

It is clearly stated in the section "Scoville organoleptic test" that one SHU unit is related to the number of times the capsinoids solution must be diluted for testers to agree that there is no detectable heat in the sample.

Confusingly the paragraph ends with: The heat level is based on this dilution, rated in multiples of SHU.

What does this mean? Can we clearly define what 1 SHU is and what the heat level is? Like what the heck is STU? I mean I cant find anywhere online what the heck STU is and when I look at it, it seems to draw me back to the scoville scale Then I look up the articles related to this and the pepper and its SHU

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Do you know how the scale is determined and what it means? The Scoville scale is named for American pharmacist Wilbur Scoville, who devised the Scoville Organoleptic Test in to measure the amount of capsaicin in hot peppers.

Capsaicin is the chemical responsible for most of the spicy heat of peppers and certain other foods. To perform the Scoville Organoleptic Test, an alcohol extract of capsaicin oil from a dried pepper is mixed with a solution of water and sugar to the point where a panel of taste-testers can barely detect the heat of the pepper.

The pepper is assigned Scoville units based on how much the oil was diluted with water in order to reach this point. As an example, if a pepper has a Scoville rating of 50,, that means capsaicin oil from that pepper was diluted 50, times before the testers could just barely detect the heat.

The higher the Scoville rating, the hotter the pepper. Tasters on the panel taste one sample per session so that the results from one sample don't interfere with subsequent testing.

Even so, the test is subjective because it relies on human taste, so it is inherently imprecise. Scoville ratings for peppers also change according to a type of pepper's growing conditions especially humidity and soil , maturity, seed lineage, and other factors.

The Scoville rating for a type of pepper may vary naturally by a factor of 10 or more. The hottest hot pepper on the Scoville scale is the Carolina Reaper, with a Scoville rating of 2.

However, other plants produce spicy hot chemicals that can be measured using the Scoville scale, including piperine from black pepper and gingerol from ginger.

The 'hottest' chemical is resiniferatoxin , which comes from a species of resin spurge, a cactus-like plant found in Morocco. This great little boy name has a natural dazzle.

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