The hotness of the pepper is measured on a scale called the Scoville Scale.

The hot pepper is measured with a system known as the Scoville scale, created by the American chemist Wilbur Scoville in 1912.

Scoville Scale for Some of the Most Common Chili Peppers and Hot Sauces

The Scoville scale is a scale that measures the strength of heat of peppers and chillies.

For those who are curious about the limits of our legal information Scoville scale, the maximum spiciness is 5 jalapeños.

The Scoville Scale and Scoville Heat Unit (SHU) were named for scientist Wilbur Scoville in 1912.

This scale was created by Wilbur Scoville in 1912.

This scale was developed by Wilbur Scoville in 1912.

So there's a scale, the Scoville scale, that we chili-fanciers use to talk about how spicy a pepper is.

The Scoville scale was invented by American pharmacist Wilbur Scoville in 1912.

So there’s a scale, the Scoville scale, that we chili-fanciers use to talk about how spicy a pepper is.

Wilbur Lincoln Scoville (January 22, 1865 – March 10, 1942)[1] was an American pharmacist best known for his creation of the "Scoville Organoleptic Test", now standardized as the Scoville scale.

Wilbur Lincoln Scoville (January 22, 1865 – March 10, 1942)was an American pharmacist best known for his creation of the “Scoville Organoleptic Test”, now standardized as the Scoville scale.

This comes out to over 1 million Scoville Heat Units on the Scoville Scale.

Wilbur Lincoln Scoville, (January 22, 1865 – March 10, 1942) was an American pharmacist best known for his creation of the "Scoville Organoleptic Test", now standardized as the Scoville scale.