We rate the heat in Chilli by a SHU rating, SHU stands for Scoville Heat Units after Wilbur Scoville This allows us to understand and rate the heat of chillies so we know just how hot it will be before we eat it Chilli goes through testing in a High Pressure Liquid Chromatography (HPLC) As this process destroys the chilli we use samples to obtain a rating
This is what you see displayed and is to be used as a guide only Nature being nature will produce chillies that are lower and higher in heat levels This difference between these results can be reduced by good growing practices, so ensure you obtain your chilli from reputable sources for quality of flavour and aroma and heat