In 1912, pharmacist Wilbur Scoville created a method to measure the spiciness of chili peppers. The Scoville Organoleptic Test involved diluting a pepper extract in sugar water until a panel of five tasters could no longer detect the heat. The degree of dilution became the Scoville Heat Unit (SHU). For example, a jalapeño (2,500–8,000 SHU) must be diluted up to 8,000 times. The heat comes from a chemical compound called 'capsaicin.' While a bell pepper has 0 SHU, the world's hottest peppers, like the Carolina Reaper, can exceed 2 million SHU. Today, scientists use High-Performance Liquid Chromatography (HPLC) for more objective results, but the scale is still named in Scoville's honor.