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Capsaicin Concentration Data
Food & Beverage Consumption
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About
A detailed register of chilli peppers and related chemical compounds, quantifying their heat levels using the established Scoville Scale. The Scoville Heat Unit (SHU) measures the concentration of capsaicin, the naturally occurring chemical responsible for a pepper's heat sensation. This measurement system, named after Wilbur L. Scoville, involves diluting the pepper extract until its heat is no longer detectable by a panel of tasters. The data provides insights into the potency of hundreds of different items, ranging from items with 0 SHU (no detectable heat) up to the world's hottest chillies, such as the Carolina Reaper, which can peak at 2,200,000 SHUs.
Columns
- PepperName: The name of the specific pepper variety or chemical compound being measured (e.g., Pure Capsaicin). This field contains 472 unique entries.
- ScovilleHeatUnits(SHU): The numerical heat rating assigned to the item, expressed in Scoville Heat Units. The values are highly variable, with some entries reaching 16,000,000 SHU.
Distribution
The data is structured as a single file,
ChilliesSHU.csv, with a total size of 9.96 kB. The dataset contains 472 records and two distinct columns. The data quality is high, with 100% valid entries reported and no missing values in either column.Usage
This data is ideal for several applications, including:
- Data Analytics: Studying the distribution and statistical characteristics of heat levels across numerous varieties.
- Data Visualization: Creating engaging visualisations to demonstrate the extreme range and skewed nature of the Scoville Scale ratings.
- Educational Purposes: Use as a beginner resource for exploratory data analysis exercises.
- Food Science Research: Analysing trends related to capsaicin concentration and human detection limits.
Coverage
The material covers an extensive list of peppers and chemicals relevant to the Scoville scale measurement. The content is focused on the inherent biological measurement (SHU) and does not specify geographical origin, seasonal variation, or time-series data.
License
CC0: Public Domain
Who Can Use It
- Beginner Data Scientists: Applying fundamental skills in data cleaning and summary statistics calculation.
- Food Industry Professionals: Understanding the heat profiles of ingredients.
- Hobbyists: Individuals interested in extreme statistics or the chemistry of chillies.
- Academics: Discussing the limitations of human sensory testing, as the Scoville test relies on human tasters.
Dataset Name Suggestions
- The Scoville Scale Heat Index
- Ultimate Pepper SHU List
- Chilli Heat Unit Rankings
- Capsaicin Concentration Data
Attributes
Original Data Source: Capsaicin Concentration Data
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