How Do You Measure Heat

Since capsaicin is the heat producing substance institute in peppers, it is only natural to measure pepper heat by measuring the amount of capsaicin within the pepper. Only how?

In 1912, a pharmacologist named Wilbur Scoville invented a standard for measuring the capsaicin in peppers, and subsequently the power of that pepper heat.

He chosen the exam, interestingly plenty, the "Scoville Organoleptic Examination." Now at that place'south a name for y'all. How did information technology work?

Scoville footing chile peppers into a mixture of sugar water and alcohol. He then had five tasters sip the mixture and form it for hotness. Since and then, we've come up up with more sophisticated methods for grading the hotness of peppers into units chosen "Scoville Units" in award of the man who took on such a proud and wonderful task.

Today, peppers range from 0 Scoville Units for the regular bell pepper to upwards of 200,000 to 300,000 Scoville Units for the extremely hot habanero. Talk about hot! And what a range! Jalapeños are about 5,000 Scoville Units, smack dab in the perfect spot for hotness and gustation.

Larn more about the Scoville Scale.

Peppers tin can be used as a weapon. Imagine this: y'all're about to exist mugged when of a sudden you take the assailant past surprise and hurl a dozen or so hot peppers at him, poking him in the eye and causing him to slip and fall…

Seriously, many pepper sprays employ the chemical, capsaicin, to ward off attackers and promote rubber. Pepper sprays are marketed to women and police, and even to hunters who can use the power of the pepper to ward off grizzly bears in the woods. Information technology's even been said that pepper spray is even more constructive than tear gas!