Aisle of Inferno - Scoville Rating
LOCATED IN THE INTERNATIONAL DEPARTMENTGerman scientist Wilbur Scoville was the first person to measure the hotness of chilies. In 1912, he determined the scale based on taste, and how sore a pepper made his mouth. Now, there are food analysis machines that use a more scientific method. The scale is as follows:
- "Ordinary peppers" are usually given a Scoville rating of about 0.
- Jalapeno peppers are about 5,000 Units.
- Scotch Bonnet peppers are about the hottest you can find in most specialty shops, rating between 80,000 and 300,000 Units on the Scoville scale.
- Savina Habanero peppers, rare Mexican chili’s, rate about 550,000 Units, currently the hottest pepper you can get.
Hot sauce labels usually have a Scoville unit number, identifying their place on the Scoville scale.
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