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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.
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