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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.


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Tests showed the chilli has a Scoville scale reading of more than one million, three times the reading of the Savina chilli," said Medwyn, who has won 10 gold medals at the Royal Chelsea Showin 10 years of exhibiting Medwyn has displayed his vegetables at several shows this summer and the chillies have attracted a lot of attention.
of chili peppers and consequently pepper sprays is measured in Scoville Heat Units (SHU) or the Scoville scale, named after the American chemist Wilbur Scoville The presence of the chemical capsaicin is responsible for this pleasant or unpleasant degree of heat, depending on if you are talking to a hot wings connoisseur or an assailant with pepper spray dripping from his face The ?
com, on the Scoville scale of pepper heat, Scotch bonnets have a heat rating of about 100,000 to 350,000 Scoville units.
 
 
 
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