Calabrian Chili Fileja

The heat of a chilli pepper is measured using the Scoville scale, developed by pharmaceutical chemist Wilbur Scoville in 1912. This scale measures the intensity of heat based on the concentration of capsaicin, the chemical compound responsible for the burning sensation. Originally, the Scoville test was conducted manually: chilli extracts were diluted in sugar water until the heat (or spiciness) was no longer perceived by a panel of tasters. The degree of dilution required to reach this point determined the Scoville rating of the chilli. For example, a chilli with a Scoville rating of 5,000 would require a dilution of 1:5,000 before the heat became unnoticeable.