The Scoville Scale is pretty well known — a way of measuring the heat of chili peppers, but when you think about, it’s kinda crazy. Someone’s legacy is a way of figuring out how spicy little red fruits are. While today the measuring of a pepper’s heat is a thoroughly scientific endeavor, using high-performance liquid chromatography, the original test was far less precise. The first method involved making an alcohol extract of the capsaicin oil from a measured amount of dried pepper, which was then incrementally added to a sugar/water solution until the heat is just detectable. In other words, it relied on someone being able to feel when something gets spicy. Since spicy food binds to receptors in your mouth, the more hot food you eat, the less spiciness you would feel, making the original scale more or less bunk. But these days? It’s the gold standard of spice!
4. Bristol Stool Scale
As Scrubs once so eloquently put it, “Everything Comes Down To Poo”. And they’re right, you can learn a lot about someone’s health by their feces. So, how do you go about describing poo on an equivalent level? Enter the Bristol Stool Scale. Your poop gets rated on a scale from 1-7, constipated to diarrhea. And, for some unknown reason, four of the seven are described in relation to food. That’s right, nuts and sausages are used frequently when describing the consistency of the feces. You should apparently be able to differentiate between sausage and italian sausage when it’s coming out of your butt. Remember, try for types 3 and 4, they’re ideal!