Apart from the quantity of capsaicin, pungent taste could also represent by mean of hot level
determining via Scoville organoleptic test which was classified into five degrees: 0-700 SHU (nonpungent),
700-3000 SHU (mildly pungent), 3000-25000 SHU (moderately pungent), 25000-70000 SHU
(highly pungent) and >80000 (very highly pungent)