Roberto Silvestro

Why Some Like It hot: The Science Of Spiciness

Different degrees of spiciness exist according to the chilli you are eating. In 1912, pharmacist Wilbur Scoville created a scale to measure the pungency (spiciness) of chilli peppers. This scale, measured in Scoville Heat Units (SHU), is based on the capsaicinoid sensitivity experienced by people eating hot chillies.