Scoville scale

American  

[skoh-vil skeyl] / ˈskoʊ vɪl ˌskeɪl /

noun

1. a scale of spicy taste for a chile pepper when assigned a numerical measure in Scoville units or Scoville heat units, originally derived from a subjective method of measurement, the Scoville test, but now determined by a chemical measure of capsaicin levels.

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Etymology

Origin of Scoville scale

First recorded in 1980–85; named after Wilbur L. Scoville (1865–1942), American pharmacist who created the “Scoville Organoleptic Test,” now standardized as the Scoville scale

Example Sentences

So if, like me, you grew up on boiled potatoes and seem to be made entirely of capsaicin, you may just have to settle for being down at the lower end of the Scoville scale.

From Salon

The peppers were then tested in a laboratory and Scoville scale, which measures the heat levels of chillies.

From Salon

It’s not very high on the Scoville scale, but it is my absolute favorite pepper to eat.

From Scientific American

In 1912 pharmacist Wilbur Scoville invented the Scoville Scale, which measures how many times capsaicin needs to be diluted.

From BBC

As the capsaicin content of a pepper increases, so does its ranking on the Scoville scale, which quantifies the sensation of being hot.

From Salon