The Scoville scale is a measurement of the pungency (spicy heat) of chili peppers, such as the jalapeño, the ghost pepper, and the world's (current) hottest pepper—the Carolina Reaper, or other spicy foods as reported in Scoville heat units (SHU), a function of capsaicin concentration. Capsaicin is one of many related chemicals, collectively called capsaicinoids. The scale is named after its creator, American pharmacist Wilbur Scoville. His method, devised in 1912, is known as the Scoville Organoleptic Test.