史高维尔指标（Scoville Scale）是1912年由美国化学家威尔伯·史高维尔（Wilbur Scoville）所制订的度量辣椒素（Capsaicin）含量的一项指标。他以自己的姓「史高维尔」（Scoville）作为单位名称，称为「史高维尔辣度单位」（Scoville Heat Unit），缩写为SHU。

史高维尔设计一套称为「史高维尔感官测试」（Scoville Organoleptic Test）的实验方法来度量辣椒素含量。该方法为将被测物一单位的辣椒素溶解到糖水里，然后交给数个人品尝，之后逐渐增加糖水量，直到无法尝出辣味为止，此时糖水量的总和即为被测物的史高维尔辣度单位（SHU）。例如甜椒生吃也没有辣味，因此SHU为0；多香果的SHU介于100到500之间，代表一单位的多香果辣素需要100～500倍的糖水来中和。

The Scoville scale is a measurement of the pungency (spicy heat) of chili peppers, such as the jalapeño, the bhut jolokia, and the world's current hottest pepper—the Carolina Reaper, or other spicy foods as reported in Scoville heat units (SHU), a function of capsaicin concentration. Capsaicin is one of many related chemicals, collectively called capsaicinoids. The scale is named after its creator, American pharmacist Wilbur Scoville. His method, devised in 1912, is known as the Scoville Organoleptic Test.