🌶️ The Scoville Scale Explained: What Makes Peppers So Hot?

If you've ever bitten into a chili and instantly reached for milk, you've experienced the power of capsaicin — the natural chemical behind that burning sensation. But what actually makes a pepper hot, and how do we measure the heat?

At Blushing Greens, we grow everything from mild cooking peppers to super-hot firebreathers. This guide will help you understand the Scoville Scale, how heat works in peppers, and which varieties are right for your garden.

🌡️ What Is the Scoville Scale?

The Scoville Scale is a measurement of the pungency (spicy heat) of chili peppers and other spicy foods. Developed in 1912 by American pharmacist Wilbur Scoville, the scale is named after him.

Scoville designed a method to quantify capsaicinoid concentration — the compounds responsible for pepper heat — using Scoville Heat Units (SHU). The higher the SHU, the hotter the pepper.

Originally, heat was measured by diluting pepper extracts in sugar water until test subjects could no longer detect the burn. Today, the process is done using precise laboratory testing (HPLC), but the scale remains the same.

🔥 What Actually Makes Peppers Hot?

The fiery culprit is capsaicin — a compound that binds to pain receptors in your mouth and throat, specifically the same receptors activated by heat or abrasion. Capsaicin doesn't actually cause physical damage, but it tricks your brain into thinking your mouth is on fire.

Interestingly, birds are immune to capsaicin. They can eat even the hottest peppers without discomfort. This evolutionary trait helps pepper plants — birds spread seeds through their droppings, while mammals (who chew seeds) are deterred by the spice. Nature’s marketing at its finest.

🔥 Scoville Heat Chart: Mild to Wild

💡 Fun fact: At Blushing Greens, we grow over 30+ pepper varieties, including Apocalypse Scorpion, White Bhut Jolokia, and Mustard Reaper — all propagated and ready to thrive in Ontario gardens.