(Mashing up something I read in the newspaper). A chili’s spiciness scientifically measured calculating content of capsaicin. A pepper’s piquancy is experienced in Scoville heat units. Imagine the American chemist Wilbur Scoville, (who invented the method in 1912) cleverly devising the Scoville organoleptic test using a panel of tasters all given chili extract diluted in sugar water. There is a final heat unit.