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Scoville scale |
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Scoville scale Nutrition/masochism A system devised by WL Scoville for determining the relative 'spiciness' of hot peppers; a dried pepper is dissolved in alcohol, serially diluted in sugar water and given to a panel of tasters
who sip increasingly diluted concentrations of peppers. See Capsaicin, Spicy food. How to thank TFD for its existence? Tell a friend about us, add a link to this page, add the site to iGoogle, or visit webmaster's page for free fun content. |
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There is another way to measure heat intensity, the Gillett Method. |
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