Friday, November 18, 2011

NOW YOU KNOW

A display of hot peppers and a board explainin...
Image via Wikipedia
In 1912, a pharmacist named Wilbur Scoville came up with a test to measure the spiciness of peppers.  His method used taste testers to determine how many times one needed to dilute a paper before the capsaicin -- the chemical compound within peppers which makes them spicy -- is indetectable.  The science behind it has since been refined, but still today, the hotness of a pepper is stated in Scoville units.  A bell pepper, which contains no capsaicin at all, has a 0 rating.  Jalapenos sit around 5,000.  Serranos are approximately 25,000, and habaneros about 300,000.
Enhanced by Zemanta

No comments:

Post a Comment