How does the Scoville Heat Unit (SHU) scale relate to cayenne pepper characteristics?
It measures pungency directly related to capsaicin amount.
The Scoville Heat Unit (SHU) scale serves as the standardized measurement for determining the pungency or hotness level of peppers. This measurement is directly correlated with the concentration of capsaicin present within the pepper sample. A higher reading on the SHU scale, such as that achieved by cayenne when compared to milder varieties like bell peppers, signifies a greater presence of the active compounds, specifically capsaicinoids. Therefore, if a consumer intends to maximize their intake of capsaicin for its associated metabolic or anti-inflammatory benefits, selecting a pepper with a high SHU rating, like cayenne, is the most effective and direct method because the scale directly reflects the target compound's quantity.
