Five kitchen tools for working with chili peppers. Tap one to get started — everything runs on your device and works offline once installed.
From PepperScale. Estimates only — pepper heat varies with growing conditions, preparation, and your own palate.
Estimate the effective Scoville heat of a finished dish by spreading one pepper's heat across the total weight of food.
Pick a pepper to load its published SHU range, or enter a sauce/extract rating directly.
Total weight of everything in the finished dish — the heat gets spread across all of it. Pick a common dish for a typical weight, or enter your own.
None of these change the measured concentration — they change how hot it tastes, and they stack with each other.
▶ Model assumptions (editable)
Published SHU is treated as the fresh-pepper concentration. The form factors scale heat-per-gram relative to fresh; dried forms are more concentrated because water is gone. If your source rating is already for the dried/powder form, set the fresh and dried factors closer to equal.
- It's a concentration, not perceived heat. Fat, dairy, sugar, acid, and starch all blunt the burn without changing the chemistry — a creamy dish reads milder than the math says.
- Cooking doesn't destroy it. Capsaicin is fat-soluble and heat-stable, so simmering or roasting barely touches the total heat.
- Servings don't change heat-per-bite. Splitting the dish into more portions only lowers the total dose each person eats, not how hot a mouthful tastes.
- Treat the output as a range and a band, never a single confident SHU figure. The inputs (especially dish weight and seed removal) carry real uncertainty.