ASTA Method 21.2: Sensory Evaluation of Low Heat Chilies, Red Peppers and Oleoresins. This method describes how to determine heat in capsicum spices ranging from 200 to 2500 scoville heat units for low heat chilies; 10,000 to 70,000 scoville heat units for red peppers and 100,000 to 1,000,000 for oleoresins. It includes apparatus, reagents, preparation of sample, procedure, calculation, statistics, notes, and references.