How Hot Is It? A Guide to the Scoville Scale, Featuring the Scotch Bonnet!
When you try a bottle of Ning Ning's Artisan Pepper Sauce, you experience more than just heat—you taste a blend of heritage, passion, and vibrant flavour. But let’s be honest: when you see "Scotch Bonnet," your first question is likely, "Just how hot is that?"
The answer lies in the Scoville Scale, the universal yardstick for measuring chili pepper heat. Understanding this scale is the key to choosing the perfect kick for your kitchen.
What is the Scoville Scale (SHU)?
The Scoville Organoleptic Test, and the resulting Scoville Heat Units (SHU), were invented by pharmacist Wilbur Scoville in 1912. It measures the concentration of capsaicin, the chemical compound found primarily in chili peppers that causes that familiar burning sensation.
Capsaicin is so powerful that it has to be diluted in sugar water until a panel of taste testers can no longer detect any heat. The degree of dilution gives you the SHU rating. The higher the number, the more capsaicin is present, and the hotter the pepper.
GRAPHICPLACEHOLDER:Aclean,color−codedinfographicshowingtheScovilleScalewithSHUrangesandsimplepepperillustrations.
Caption Suggestion for Graphic: Understanding the heat: Capsaicin is the compound responsible for the burn. The higher the SHU, the more dilution is needed to remove the heat.
The Scale in Practice: A Quick Reference
A Guide to the Scoville Scale, Featuring the Scotch Bonnet!
The Star of Our Show: The Scotch Bonnet
The Scotch Bonnet pepper is the engine behind our signature sauce, and it sits firmly in the upper tiers of the scale, usually landing between 100,000 and 350,000 SHU.
Often confused with the Habanero (which shares a similar range), the Scotch Bonnet is widely used in West African and Caribbean cookinga clear nod to the African roots and vibrant cuisine of our grandmother, Ning Ning. Its distinct shape resembles a tam o' shanter hat, hence the name.
However, heat is only half the story. The true beauty of the Scotch Bonnet is its intensely fruity flavour. It carries notes of apple, cherry, and tomato, which is why it pairs so perfectly with the sweet, floral notes of lychee in our sauce.
The Ning Ning's Philosophy: Balance is Key
At Ning Ning's, we believe that heat should enhance flavour, not mask it.
When you taste our Artisan Scotch Bonnet and Lychee Pepper Sauce, you’re experiencing our mastery of balance. The initial, bright sweetness from the fresh lychee works to temper the Scotch Bonnet's intense capsaicin. This creates a bold, bright, sweet heat that awakens your palate and complements your food, rather than simply scorching it.
We use the science of the Scoville Scale as a foundation, but we finish the product with the artistry and love of our grandmother's kitchen.
Ready to discover the perfect balance of fire and fruit?
Explore the rich flavour and manageable heat of our Scotch Bonnet and Lychee Hot Sauce today!
