Indeed, it is. Though every person is percepting piquancy at different levels (depending on their sensitivity or habit to eat chilis), it is possible to measure the hotness of a chili using the Scoville scale. As a matter of fact, chilis contain capsaicin, a chemical compound responsible for the sensation of hotness. The number of the Scoville indicates the amount of the capsaicin present. The Scoville scale is named after its creator, Wilbur Scoville, who developed a test for rating the hotness of chilis.
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