The Scoville scale is a measurement system used to quantify the spiciness or heat of hot peppers and other spicy foods. It was developed in 1912 by American pharmacist Wilbur Scoville. The scale measures the amount of capsaicin, the active compound that produces the sensation of heat, present in a food item. The Scoville scale is expressed in Scoville Heat Units (SHU).
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