Hot sauce made for flavor, perfect for gourmet cooking. Salt-free, sugar-free.
Thank you, Wilbur Scoville
Inventor of the Scoville Scale
Chile-heads and hot pepper enthusiasts will appreciate our nod to pharmacist Wilbur Lincoln Scoville. Back in 1912, Dr. Scoville developed a scale to measure the relative heat of a chile pepper. Known as the Scoville Scale or the Scoville Heat Index, it's one of the methods used to figure out how hot or mild a pepper tastes.
The habanero peppers we use in Scoville Warming are far hotter than a jalapeno pepper but nowhere near the Bhut Jolokia (ghost pepper), Trinidad Scorpion or Carolina Reaper because we’re not into pain. We add milder peppers and carrots to temper the habaneros’ fire. We want you to taste the flavor first. Then the warmth kinda sneaks up on you. You're welcome.
According to Chile Pepper Institute experts, the heat level of a chile pepper is expressed in Scoville Heat Units (SHU). The measurement is intended for comparison only, because heat levels can fluctuate greatly from location, and even from pod to pod on the same plant.
The Scoville Scale developed by Wilbur Scoville measures the relative heat of a chile pepper.
