The horsepower equivalent of measuring the strength of a chilli is the Scoville heat unit, or SHU. It is named after Wilbur L. Scoville, an American scientist who, in 1912, developed a test to measure levels of capsaicin, the chemical that creates the heat in chilli. Scoville diluted pepper extract in sugar water until the chilli's heat was no longer discernible. The resulting scale measures the degree of dilution – the greater the degree needed, the hotter the chilli.
衡量辣椒辣度的指標(biāo)，是史高維爾辣度單位(SHU)，該指標(biāo)以美國(guó)科學(xué)家韋伯?史高維爾(Wilbur L. Scoville)命名。史高維爾在1912年設(shè)計(jì)了一個(gè)實(shí)驗(yàn)，來(lái)衡量辣椒素（辣椒中一種產(chǎn)生辣味的化學(xué)物質(zhì)）的含量。史高維爾將辣椒稀釋在糖水中，直到嘗不出辣味為止。辣度以稀釋的糖水量衡量——需要的量越大，辣椒就越辣。
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