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The Scoville scale measures the degree of pungency of a
chili. These chilies contain capsaicin, the chemical which
stimulates the chemoreceptor nerve, responsible for the sense
of pain. The number of Scoville heat units (SHU) indicates the
amount of capsaicin present.
The
scale is named after the American scientist Take for example, bell pepper, which has SHU of zero has no pungency at all. The hotter habanero, with capsaicin of 200,000 SHU would require its extract to be diluted 200 000 times its capsaicin to become undetectable, or become not pungent. Pungency values stated on the Scoville scale, are imprecise, due to variations in the capsaicin level within a species, as a result of changes in climate, soil; inaccuracy factor inherent in the measurement methods. Spice heat is now measured by a more accurate method using high performance liquid chromatography.
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