The Scoville scale is a measurement used to quantify the heat or spiciness of chili peppers and other spicy foods. Developed by pharmacist Wilbur Scoville in 1912, it measures the concentration of capsaicin, the chemical responsible for the heat sensation. The scale assigns a numerical value based on how much a pepper's extract must be diluted in sugar water before the heat is no longer detectable. Peppers are rated on the Scoville scale, with mild varieties like bell peppers scoring zero, while extremely hot peppers, such as the Carolina Reaper, can exceed 2 million Scoville Heat Units (SHU). This scale helps consumers understand the heat level of different peppers and choose accordingly for cooking and eating.