Linked from

The 17 pages that link to Scoville scale, each with the reason it gives.

• CapsaicinRelated: Capsaicin is the main compound behind the pungency the scale estimates.

• Chili pepperRelated: It translates capsaicinoid concentration into the familiar measure of pepper heat.

• Pepper sprayRelated: Pepper spray strength is sometimes described using Scoville ratings, though methods and products vary.

• Hot sauceRelated: It provides a familiar, though imperfect, way to compare sauces’ heat.

• Capsicum annuumRelated: It compares the heat of pungent cultivars such as cayenne and jalapeño.

• Capsicum chinenseRelated: It provides a familiar way to compare the intense heat of its cultivars.

• SpiceRelated: It quantifies the heat produced by pungent spices such as chili.

• JalapeñoRelated: It places jalapeño heat in relation to hotter and milder peppers.

• CapsaicinoidRelated: It translates the pungency associated with capsaicinoids into a familiar measure.

• Chili sauceRelated: It provides a common way to compare the heat of chili sauces.

• HabaneroRelated: It provides a common way to compare habanero heat with other peppers.

• PungencyRelated: It quantifies the capsaicin-driven pungency of chili peppers.

• Carolina ReaperRelated: Food makers and pepper growers use it to communicate the cultivar’s extreme heat.

• Banana pepperRelated: It places banana pepper’s mild heat in relation to hotter peppers.

• Ghost pepperRelated: It provides the familiar measure for comparing the pepper’s heat.

• Chili sauce and pasteRelated: It offers a shared way to compare the heat of peppers used in these condiments.

• Tabasco pepperRelated: It provides a standard way to compare Tabasco pepper heat with other chilies.