The Global Scoville Compendium

Documenting Earth's Most Intense Flavors & Capsaicin Science

From the thermal shock of London’s Phaal Curry to the numbing euphoria of Chengdu Mala hotpots, explore verified heat ratings, pepper genetics, and culinary endurance testings.

Explore Fiery Dishes Read Science Journal
Fresh red chili peppers harvested for extreme heat cooking
2,200,000+
Peak SHU Recorded
2.2M SHU
Carolina Reaper
1.0M SHU
Bhut Jolokia (Ghost)
350K SHU
Jamaican Scotch Bonnet
150K SHU
Facing-Heaven Chili

Legendary Fiery Dishes

Authentic recipes and extreme culinary challenges around the globe.

View Full Index →
Phaal Curry topped with sliced reaper peppers in a traditional metal bowl 2,200,000 SHU
UK / Indian Origin • Extreme Heat

Phaal Curry (Carolina Reaper Edition)

Renowned as the spiciest curry on the planet. Originating in British-Asian curry houses, this blend utilizes up to 10 ghost peppers and Carolina Reaper extract.

Explore Dish Profile
Sichuan hotpot bubbling with red oil and facing heaven chili peppers 150,000 SHU
Chengdu, China • Numbing Heat

Authentic Sichuan Mala Hotpot

A sensory masterpiece combining raw capsaicin heat from dried Facing-Heaven peppers with hydroxy-alpha-sanshool from Sichuan peppercorns.

Explore Dish Profile
Jamaican jerk chicken grilled over pimento wood coals 350,000 SHU
Jamaica • Aromatic Spice

Jamaican Scotch Bonnet Jerk Chicken

Slow-smoked over pimento wood, marinaded in crushed fresh Scotch Bonnet peppers, allspice berries, scallions, and thyme.

Explore Dish Profile

The Science Behind The Burn

Why do human pain receptors mistake capsaicin molecules for literal thermal heat? Delve into TRPV1 neurobiology and how capsaicin tolerance develops over time.

Read Science Journal

Heat Journal & Insights

Deep-dive journalism on cultivation, science, and history.

Read All Articles →
Close-up chemical lab setup analyzing capsaicin concentration
Neurobiology • 8 Min Read

TRPV1 Receptors & Capsaicin Binding Mechanics

An anatomical breakdown of how capsaicin tricks your nervous system into perceiving 107°F temperatures and triggering endorphin releases.

Read Full Article
Vintage spice market with red powders displayed in wooden bowls
History of Science • 6 Min Read

From Wilbur Scoville to Liquid Chromatography

Tracing the evolution of spice measurement from 1912 organoleptic dilution tasting panels to high-performance liquid chromatography (HPLC).

Read Full Article
Glass of fresh cold milk beside sliced red chili peppers showing natural relief for capsaicin burn
Culinary Mythbusting • 5 Min Read

Casein vs. Water: Neutralizing Burning Capsaicin

Why water amplifies capsaicin burn while dairy lipophilic casein proteins strip capsaicin molecules clean from oral pain receptors.

Read Full Article