Measuring chili pungency using Scoville Heat Units scale

Chilies are the berries of the genus Capsicum (family: Solanaceae) and they are used variously as a pungent flavor in food, natural plant color, pharmaceutical ingredient and as sprays for riot control and self-defense. "

Capsaicinoids are derivates of benzylamine. Among the capsaicinoids, capsaicin and dihydrocapsaicin together account for about 90% of pungency. Capsaicin, a homovanillic acid derivative (8-methyl-N-vanillyl6-nonenamide), is an active component of the red pepper. Capsaicin is a flavorless, odorless and colorless compound found in varying amounts in peppers.

The pungency of capsaicinoids and pepper containing preparations can be expressed in Scoville Heat Units (SHU) and the human palate can detect it even diluted in a 1 : 17 000 000 ratio. A widely used heat measurement of chili peppers is the SHU.

Scoville organoleptic test was used initially for measuring SHU. However, the traditional method has been replaced by a number of instrumental methods such as Gas chromatography (GC), Gas Chromatography-Mass Spectrometry (GC-MS) and high-performance liquid chromatography (HPLC) which are more reliable and accurate.

The number of Scoville heat units (SHU) indicates the amount of capsaicin present in a particular pepper. This measurement is the highest dilution of a chili pepper extract at which heat can be detected by a taste panel. The scale was developed in 1912 by American chemist Wilbur Scoville, to rate the pungency or heat of peppers. The test involved a solution of a pepper extract diluted in sugar syrup until the heat is no longer detectable to a group of tasters. The amount of dilution (pepper & sugar syrup) provides a measure on the Scoville Scale.
Measuring chili pungency using Scoville Heat Units scale

Health benefits of cayenne peppers

Cayenne is an excellent source of vitamin A, vitamin B6, vitamin C, vitamin K, manganese and dietary fiber. 

Cayenne peppers is excellent for high blood pressure its certainly one of its core uses, but cayenne paper is a good cleansing of the arteries.

The element in cayenne that is considered to be responsible for its stimulating benefits is capsaicin. It’s give cayenne pepper its hot taste.

Capsaicin has been studied for its-reducing effects, its cardiovascular benefits and its ability to help prevent ulcers. Cayenne also helps to regulate the flow of blood from head to the feet. 

The cayenne also used for asthma, fevers, sore throats and other respiratory tract infections, digestive disturbances, poultices and cancers.

A study found that daily doses of red pepper significantly reduced symptoms of indigestion in individuals with frequent indigestion or functional dyspepsia.

Other benefits the fire in peppers may help kill the parasites, used as a natural fat burner, pain killer, increase metabolism and boost immune system.
Health benefits of cayenne peppers