January 2nd, 2010 
TheSaltyChef What is the Scoville scale?
The Scoville scale measures the hotness or piquancy of a chili pepper, as defined by the amount of capsaicin it contains. Capsaicin is a chemical compound which stimulates chemoreceptor nerve endings in the skin, especially the mucous membranes. The number of Scoville heat units (SHU) indicates the amount of capsaicin present.
The scale is named after its creator, American chemist Wilbur Scoville, who developed a test for rating the pungency of chili peppers. His method, which he devised in 1912.
Some hot sauces use their Scoville rating in advertising as a selling point. Chili peppers, fruits of the Capsicum genus, contain high concentrations of capsaicin.
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If somehow I started, it is inviting the peppers in their primordial way, a first delivery in that writing about generalities mentioned history, cribs, evolution, varieties and some other details of importance to all lovers of this fruit, those who recognize for their nutritional value but also for its dominant influence in a cuisine as versatile as ours.
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