The Madame Jeanette hails from Suriname, a small country on the northeast coast of South America. In ascending order, here’s how the hottest peppers in the world rank from the naturally occurring to the unnatural Frankensteins humans have created. When the Scoville Scale was created by Wilbur Scoville in 1912, he never could have imagined the human-engineered peppers that can be hundreds of times hotter than anything that occurs in nature. Which, for the sake of tester’s mouths, is a huge plus in today’s world of super peppers. While the test used to be more subjective and based on testers’ tastes, high-performance liquid chromatography has made it possible to measure the exact amount of capsaicin in the pepper possible. For example, a cup of jalapeño takes between 2,500 and 8,000 cups of sugar water to neutralize the spice, so it’s 2,500 to 8,000 SHU.
The SHU range from zero up to the millions, each one representing how many cups of sugar water it would take to dilute a cup of the food to a neutral spiciness level. Items on the scale are ranked by their Scoville Heat Units (SHU), which measure the concentration of capsaicin (the active compound responsible for spice). The Scoville Scale is an objective scale used for measuring the spicy heat of peppers and other hot foods.
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