The standard measure of a food's spiciness is its rating on the Scoville scale, which measures how much its capsaicin content can be diluted before the heat is no longer detectable to humans.
Standardna mjera za ljutinu hrane označava se Scovillovom skalom, koja pokazuje koliko se  kapsaicin iz neke hrane može razblažiti, prije nego čovjek više ne registrira toplinu.