Q. How do you measure spiciness?
Answer: Scoville scale
Answer: Scoville scale
Scoville scale
The Scoville scale is a measurement of the pungency (spicy heat) of chili peppers, or other spicy foods, as reported in Scoville heat units (SHU), a function of capsaicin concentration. Capsaicin is one of many related pungent compounds found in chili peppers, collectively called capsaicinoids. The scale is named after its creator, American pharmacist Wilbur Scoville whose 1912 method is known as the Scoville organoleptic test.
In modern times, high-performance liquid chromatography is used to determine the pungency. The older method is a subjective measurement dependent on the capsaicin sensitivity of testers, and so is not a precise or accurate method to measure capsaicinoid concentration.
In modern times, high-performance liquid chromatography is used to determine the pungency. The older method is a subjective measurement dependent on the capsaicin sensitivity of testers, and so is not a precise or accurate method to measure capsaicinoid concentration.
The Scoville scale is a measure of the 'hotness' of a chili pepper or anything derived from chili peppers, i.e. hot sauce. The scale is actually a measure of the concentration of the chemical compound capsaicin which is the active component that produces the heat sensation for humans.
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