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.
Ēdiena asumu parasti mēra pēc Skovila skalas, kas nosaka, cik ļoti tajā esošo  kapsaicīna saturu var atšķaidīt, pirms cilvēki to vairs nevar sagaršot.