Wilbur Scoville devised a method to measure heat in peppers to rationalize and codify one man's "hot" with another's "mild". Essentially, Scoville diluted peppers with water and sugar and recorded the required amount of dilution of any given pepper to reduce its heat as perceived by testers. These Hungarian Wax Peppers are in the mid- to low-end of the Scoville scale. They range from 5,000 to 15,000 SHUs. The regular consumption of hot peppers is said to reduce the receptors of this compound, hence the noted ability of elders in many parts of the world to eat the hottest of peppers as if they were popcorn.