We often get questions about the heat intensity of our hot sauces. Understanding the Scoville scale is helpful when purchasing our products. The Scoville scale is a measure of the 'hotness' of a chilli pepper or anything derived from chilli peppers.The scale is actually a measure of the concentration of the chemical compound capsaicin which is the active component that produces the heat sensation for humans. A sweet pepper, that contains no capsaicin at all, has a Scoville rating of zero; whereas the hottest chillies, such as habaneros have a rating of 300,000 or more, indicating that their extract has to be diluted 300,000-fold before the capsaicin present is undetectable. The greatest weakness of the Scoville Organoleptic Test is its imprecision, because it relies on human subjectivity.
Listed below are a few of the peppers used in Cool Runnings and Eaton hot sauces with their corresponding scoville rating, from least spicy to most.
Jalapeno Pepper - 10,000
Cayenne Pepper - 50,000 scoville
Habanero Pepper - 350,000 scoville
Scotch Bonnet - 350, 000
Ghost Pepper/Naga Jolokia Pepper - 1,041,427