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Scoville Scale
(redirected from Scoville rating)

   Also found in: Wikipedia 0.01 sec.
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.


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Some hot sauces use their Scoville rating in advertising as a selling point.
Serious chilli fans know about Scoville ratings and this sauce is rated at 2,500 to 3,500 units.
Capsaicin in its purest form has a Scoville rating that ranges from 15,000,000 to 16,000,000.
 
 
 
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