At MAHI, we celebrate the dynamic world of chili peppers—not just for their fire, but also for their many flavor profiles and culinary potential. To really comprehend how spicy a pepper is, we use the scovelle scale, the international standard for assessing chili heat. This scale is vital for growers, chefs and spice aficionados alike, as it tells them just how much heat to expect from different pepper kinds. Let's look at how the Scoville Scale works, what it implies for your meal and how MAHI applies it to create balanced, tasty sauces.
1. What Is The Scoville Scale?
The Scoville Heat Unit (SHU) is a metric used to assess the pungency—or spiciness—of chili peppers and hot sauce. It was invented in 1912 by American pharmacist Wilbur Scoville, who devised a method for measuring capsaicin concentration, the substance that causes heat in peppers.
Capsaicin activates nerve terminals in the skin and mucous membranes, resulting in the familiar burning sensation. The higher the SHU number, the more capsaicin the pepper has, making it spicier.
2. How The Scale Works
The Scoville Organoleptic Test was originally designed to determine how much a pepper extract needed to be diluted with sugar water before a panel of tasters could perceive the heat. Modern procedures use high-performance liquid chromatography (HPLC) for accuracy.
3. How The Scale Works
The Scoville Organoleptic Test was originally designed to determine how much a pepper extract needed to be diluted with sugar water before a panel of tasters could perceive the heat. While newer procedures use high-performance liquid chromatography (HPLC) for precision, the SHU unit remains the worldwide standard.
1. For example:
- A bell pepper has zero SHU (no heat).
- Jalapeño peppers range from 2,500 to 8,000 SHU (moderate heat).
- A habanero ranges between 100,000 and 350,000 SHU (extremely hot).
- The Carolina Reaper, one of the world's hottest, reaches more than two million SHU.
4. Scoville Levels of Popular Peppers
Here’s a breakdown of commonly used chili peppers and their heat levels on the Scoville Scale:
Pepper
Scoville Heat Units (SHU)
Heat Level
Bell Pepper
0
No Heat
Banana Pepper
100 – 500
Very Mild
Poblano
1,000 – 2,000
Mild
Jalapeno
2,500 – 8,000
Medium
Serrano
10,000 – 23,000
Medium-Hot
Cayenne
30,000 – 50,000
Hot
Habanero
100,000 – 350,000
Very Hot
Ghost Pepper
855,000 – 1,041,427
Extremely Hot
Carolina Reaper
1,400,000 – 2,200,000
World’s Hottest
5. MAHI's Approach To Heat Levels
At MAHI, we do more than just chase heat; we balance it. Every sauce we make is meticulously crafted to balance heat with robust, globally inspired flavors. Our sauces are categorized as Mild, Medium, or Hot depending on their approximated SHU and flavor experience.
- Mild Range: Our mild sauces contain low-SHU peppers such as banana or sweet bell pepper. These are ideal for flavor enthusiasts who prefer a little of warmth without the burn.
- MAHI's medium sauces have controlled heat from jalapeño, poblano, or green chili, elevating meals without overpowering them.
- Hot Range: Our hot sauces contain habanero, scotch bonnet, or ghost peppers for a burning sensation, which is always balanced with robust spices and fresh ingredients.
6. How to Select the Right Scoville Level
Know Your Tolerance: If you are heat sensitive, begin with a light setting. Gradually increase to medium or hot as your tolerance improves.
7. Read Labels Carefully: The SHU ratings or heat levels on the label can help you decide.
Pair Smartly: To decrease the burn, use high-SHU sauces sparingly or with creamy or starchy meals such as yogurt, bread, or rice.
--> Conclusion
The Scoville Scale is more than just a number; it's a tool for discovering the vast variety of chili peppers and level of hot peppers. At MAHI, we use this scale to ensure consistency, safety and pleasure across all flavor profiles. Whether you're a heat newbie or a spice veteran, MAHI's collection of sauces offers something fascinating for everyone.
Comments