How How Is it Really?

ut not all peppers are created equal. Different types and even different crops can vary wildly in their heat. That’s why reliable testing matters.

A Brief History of the Scoville Scale

Back in 1912, a pharmacist named Wilbur Scoville created the first method for measuring chili heat. His approach was simple: a panel of tasters would sip increasingly diluted pepper extracts until they could no longer feel the burn. The more dilution required, the hotter the pepper.

That’s how the Scoville Heat Unit (SHU) scale was born. It was groundbreaking for its time, but also subjective. After all, not everyone’s tongue is the same. And most people can’t taste dozens of pepper samples in a row without going numb.

The Modern Method: HPLC

Today, we use a method called High-Performance Liquid Chromatography (HPLC) . It’s a powerful lab technique that analyzes the actual chemical makeup of a pepper sample.

Here’s how it works:

• We grind and extract the peppers using food-safe solvents.
• That extract is run through a high-tech instrument that separates the capsaicinoids.
• Each compound is measured precisely.
• The results are converted into Scoville Heat Units based on how hot each capsaicinoid is.

For example, capsaicin is about 16 million SHU per gram in its pure form. So if a sample has 100 parts per million (ppm) of capsaicin, that translates to 1,600 SHU. Add in the other capsaicinoids, and you get a full heat profile.

HPLC has become the industry gold standard. It is accurate, consistent, and completely objective. No taste-testing required.

Breaking Down a Real Lab Report

Let’s take a look at the lab results for SweetHeat , one of our recent limited-edition blends.

• Capsaicin : 354,835 ppm
• Dihydrocapsaicin : 3,580 ppm
• Nordihydrocapsaicin : 421 ppm

Each of these has a known heat factor. Capsaicin and dihydrocapsaicin contribute the most—both around 16 SHU per ppm. Nordihydrocapsaicin is slightly milder, at 9.3 SHU per ppm.

When you do the math, the total Scoville Heat Unit count for SweetHeat adds up to an astonishing 5,774,391 SHU .

This blend is scorching. It’s hotter than most commercially available sauces, and even more intense than many raw superhot peppers. That’s why we label it clearly, package it with care, and encourage people to use it sparingly (or boldly, depending on their spirit).

Why This Matters

At SpiceQuest, we don’t guess at heat. We measure it.

Here’s why that matters:

• Consistency : Peppers vary by season and source. Lab testing helps us blend with precision and ensure every grinder hits the right heat note.
• Transparency : When we say a pepper is 50,000 SHU or 500,000, we back it up with real data. No exaggeration. No guesswork.
• Safety and Experience : For mild blends, you get flavor without surprises. For hotter ones, you get fair warning. It’s a better experience all around.
• Innovation : Whether we’re testing a ghost pepper from India or a rare varietal from a small U.S. farm, our process ensures each chili has a known profile and a story to match.

The SpiceQuest Promise

Lab testing is just one part of what sets us apart. We work with trusted growers. We hand-pack and label each product. And we obsess over details—not just because it’s good business, but because it’s the only way to do justice to something as powerful and beautiful as a chili pepper.

So when you grind a little heat onto your next meal, know this: every flake has been measured, tested, and chosen with purpose.

This isn’t just spice. It’s SpiceQuest.