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Scoville Scale |
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Scoville Scale A system devised in 1912 by Wilber Lincoln Scoville for determining the relative ‘spiciness’ of hot peppers; under the Scoville method, 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 out of shot glass to the point at which the tasters no longer have a sensation of burning
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. Want to thank TFD for its existence? Tell a friend about us, add a link to this page, add the site to iGoogle, or visit the webmaster's page for free fun content. |
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