The Nat Scale
Note: This scale excludes things that can be perceived as spicy but produce a different chemical reaction due to Allyl Isothiocyanate, piperine, or other compounds other than Capsaicin. Capsaicin is an easier and more predictable measure. Things like horseradish or ginger, for example, produce an entirely different reaction and are therefore not comparable to Capsaicin based spices.
| # | Description | Examples |
|---|---|---|
| 0 | No perceptable spice | Mild or medium salsa, Kettle-brand Pepperoncini chips, Buffalo sauce, Cayenne pepper, Chili powder, |
| 1 | Takes active attention to notice | "Hot" salsa, Sriracha, |
| 2 | Easily notable but not uncomfortable | |
| 2.5 | Enjoyable | |
| 3 | Mildly uncomfortable but bearable | Paqui Haunted Ghost Pepper Tortilla Chips |
| 4 | Uncomfortable but offsetable by other factors | The Last Dab Hot Sauce, Suicide Wings (the kind you need to sign a waiver to eat) |
| 4.5 | Uncomfortable, produced tears, would still eat again | The "make it how you would make it" Thai food I asked for in the food court in Chinook mall one time |
| 5 | Would not choose to eat, a challenge | An entire scotch bonnet pepper, The One Chip Challenge |
| 6 | Unbearable, impossible, could not eat | Straight up Capsaicin |
