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. Author manuscript; available in PMC: 2020 Oct 1.
Published in final edited form as: Biomed Pharmacother. 2019 Aug 9;118:109317. doi: 10.1016/j.biopha.2019.109317

Figure 1.

Figure 1.

The hotness and pungency of chili peppers is measured by the Scoville scale. The higher the Scoville unit, the more “spicy and pungent” the pepper. Pure Capsaicin has the highest Scoville index and bell peppers have the lowest Scoville value.