“史高维尔辣度指标”是测量食物辣度的指标，普通辣椒指数仅500。

In contrast, the average chilli pepper comes in at just 500 Scoville Heat Units.

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史高维尔在1912年设计了一个实验，来衡量辣椒素（辣椒中一种产生辣味的化学物质）的含量。

It is named after Wilbur L. Scoville, an American scientist who, in 1912, developed a test to measure levels of capsaicin, the chemical that creates the heat in chilli.

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史高维尔在1912年设计了一个实验，来衡量辣椒素（辣椒中一种产生辣味的化学物质）的含量。

It is named after Wilbur L. Scoville, an American scientist who, in 1912, developed a test to measure levels of capsaicin, the chemical that creates the heat in chilli .

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