How one man measured madness (And why we still use it to today) and accidentally changed the way we eat peppers forever.

Long before hot sauce challenges and TikTok burn sessions, there was Wilbur Scoville, a 1912 pharmacist who thought, “Hey, maybe we should figure out how spicy this pepper is going to taste”

So he created a method: dilute chili extract in sugar water until a panel of humans said, “it's not spicy.”

That number? Your Scoville rating.

Not exactly science-fair level stuff, but it worked. And now we know how to rank the difference between “mmm, that’s nice” and “can i trouble you for a glass of milk”.

At Hawt Sawhcey, we don’t just throw some heat in a bottle. We craft sauces with soul — balancing sweet and spicey the way our ancestors intended (but Wilbur would probably have needed a glass of milk for.)