How hot the pepper is to talk
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Some people are afraid of spicy food, others aren't, and some even prefer it not to be hot at all. With a wide range of peppers and chili products available on the market, choosing the right one that suits personal taste can be quite a challenge for consumers. Moreover, when dealing with peppers from different origins and varieties, ensuring consistent flavor in large-scale industrial production is a concern for businesses. If there were clear standards for peppers and their products, and if the level of spiciness could be quantified, it would greatly help both producers and consumers.
This issue is about to be addressed. Recently, a reporter learned from the National Standards Committee that China will soon introduce quantitative standards for hot peppers in May next year. But what exactly is the pungency of chili? How is the heat level measured in China? To find out, the reporter spoke with the person in charge of drafting the national standard T-3267542 for capsaicin determination and spicy degree expression, as well as Professor Xia Yanbin, Dean of the College of Food Science and Technology at Hunan Agricultural University.
Internationally, the Scoville method is commonly used to measure pungency. Developed by American chemist Wilbur Scoville, this method involves extracting capsaicin from a pepper and diluting it until the spiciness is no longer detectable. The dilution factor gives the Scoville Heat Unit (SHU), which indicates how hot the pepper is. For example, bell peppers have a SHU of 0, while the world's hottest peppers can reach up to 200,000–300,000 SHU. The ISO has also recognized and standardized this measurement, which is widely used in global pepper trade.
In China, the new standard is designed to be more practical and user-friendly. While drawing on international methods, it introduces a more direct way for consumers to understand the spiciness level when purchasing peppers. According to Professor Xia, there are five types of capsaicin in peppers, but capsaicin and dihydrocapsaicin are the most significant contributors to spiciness. These two compounds make up about 90% of the total capsaicinoids and are responsible for the intense heat.
Currently, the testing method involves multiplying the measured levels of these two compounds by a factor, resulting in a "degree" rating. This scale ranges from 0 to unlimited, with typical consumer peppers ranging from 20 to 60 degrees. Some extremely spicy varieties, like Hainan yellow peppers, can reach 80–90 degrees.
The standard for evaluating the spiciness of peppers and their products is expected to be finalized by May 2007. Once implemented, it will allow consumers to choose products based on their preferred level of heat. It will also benefit farmers, processors, and the overall pepper industry.
China is now the world’s largest producer and consumer of peppers. With over 1.3 million hectares under cultivation and an annual output of 27 million tons, the pepper industry contributes significantly to the economy, valued at 27 billion yuan. Over 500 million people in China enjoy spicy food, accounting for 40% of the population.
However, the technological level of the pepper industry remains low. Apart from a national standard for dried chilies, there are no other official standards for pepper products. This lack of regulation has hindered export trade and product development. Many companies rely on tasting to assess spice levels, which affects product consistency and quality.
Professor Xia emphasized that the new standard will not only help consumers make better choices but also assist farmers in selecting suitable pepper varieties, drive technological improvements in farming, ensure product stability for manufacturers, and boost the export potential of Chinese pepper products.