Cayenne Pepper's nominal Heat equivalence to B&W Pepper

[silver]

White and Black Pepper contain roughly 4.6% to 10% Piperine by weight.

Black Pepper runs from ~4.6% to ~9.7% Piperine, and White Pepper runs from ~4.8% to ~10% Piperine.

Per Wikipedia, pure 100% Piperine equates to roughly 100,000 Scoville Heat Units (SHU).

If we assume the average Black and White Pepper blend to have about 7.3% Piperine by weight, then:

0.073 x ~100,000 = ~7,300 Scoville Heat Units (SHU) 'Equivalent' for Black and White Pepper.

Cayenne Pepper has between 30,000 and 50,000 SHU, or a nominal 40,000 SHU.

Therefore:

7,300/40,000 = 0.1825

Conclusion:  0.18 grams of Cayenne Pepper ~= 1.0 grams of Black or White Pepper on a 'nominal' heat equivalence basis.

[silver]

Scoville Heat Equivalence for pure 100% substances:

[silver]

To convert from ppm Capsaicin to SHU's, multiply ppm by 16.

To convert from ppm Shogaol to SHU's, multiply ppm by 0.16.

To convert from ppm Piperine to SHU's, multiply ppm by 0.10.

To convert from ppm Gingerol to SHU's, multiply ppm by 0.06.

[silver]

Allowing for the presumption that their respective molecular weights are nigh-on identical, if all of the 6-Gingerol in Ginger is converted into 6-Shogaol the Scoville heat perception of the Ginger would rise by a factor of 2.67. That's not as much heat rise as I was hoping for.

160,000 SHU/60,000 SHU = 2.67 (rounded)