The Scoville Scale

By- Max Fox and Eli Harris

How It Works

In Scoville's method, an exact weight of dried pepper is dissolved in alcohol to extract the heat components (capsinoids), then diluted in a solution of sugar water. Increasing concentrations of the extracted capsinoids are given to five trained tasters, until a majority (at least three) can detect the heat.

The Hottest Chili

So far the hottest chili is the Carolina Reaper which peaks 2,200,000 Scoville Heat Units. It was bred in Rock Hill, South Carolina by Ed Currie, who runs the PuckerButt Pepper Company. It was originally called HP22BNH7 and then was changed to The Carolina Reaper.
Genius Hour Presentation