Scoville Scale

The spicy savour of the chilli peppers comes from the Capsaicin. This substance makes people salivate, hence the activation of digestion. In order to smooth the spicy effect, we suggest you to ingest a yogurt, a piece of bread, some rice or sugar. It will be much more efficient than drinking water, knowing that the Capsaicin dissolves in greasy substances and not in water.

In 1912,  Wilbur Scoville invented the organoleptic test, based on the dilution of  chilli pepper into sugar, in order to estimate the level of spiciness of  the chilli pepper, (Scoville unit). It ranks the spiciness from 0 to 10. Nowadays, the scientists use a more sophisticated method, the liquid chromatography in order to estimate the Capsaicin levels; however the global spiciness of chilli pepper is still estimated on Scoville Scale.  

It is based on tasting tests. Indeed, a group of 3 or 5 testers taste a concoction in which the pepper has been diluted X times. At least, 60% of the testers have to feel the spiciness of the chilli pepper in order to confirm the test. A very spicy variety of pepper can be diluted 50 000 times, hence a value of 50 000 units on Scoville scale.

As you can see, the Espelette chilli pepper is not too spicy. It's just like black pepper.