Restaurants turn up the heat with chile varietals
Wilbur Scoville was a pharmacist who devised a means of measuring the heat of various chile peppers.
While the Scoville scale that he created in 1912 is not without its critics, it continues to provide a convenient means to benchmark pepper pungency.
His scale has gotten quite a workout recently, as emerging chile varietals like the super-spicy ghost pepper push its upper limits. Registering roughly 1 million Scoville Heat Units, the ghost pepper, which has appeared on numerous restaurant chain menus over the last couple of years, provides a fiery step up from the ubiquitous jalapeño, which scores a much