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The Naga Morich, with around 1 million SHU, [2] is primarily grown in India and Bangladesh. The Scoville scale is a measurement of pungency (spiciness or "heat") of chili peppers and other substances, recorded in Scoville heat units (SHU). It is based on the concentration of capsaicinoids, among which capsaicin is the predominant component. [3]
The heat intensity of capsaicinoids is measured in Scoville heat units (SCU) by the Scoville heat scale. [1] List of capsaicinoids ... Capsaicin: 16,000,000 CPS [8]
Capsaicin is a potent defense mechanism for chilies, but it does come at a cost. Varying levels of capsaicin in chilies currently appear to be caused by an evolutionary split between surviving in dry environments, and having defense mechanisms against fungal growth, insects, and granivorous mammals. [90]
Like capsaicin, it is an irritant. Nordihydrocapsaicin accounts for about 7% of the total capsaicinoids mixture [2] and has about half the pungency of capsaicin. Pure nordihydrocapsaicin is a lipophilic colorless odorless crystalline to waxy solid. On the Scoville scale it has 9,100,000 SHU (Scoville heat units), [1] significantly higher than ...
Like capsaicin it is an irritant. Homocapsaicin accounts for about 1% of the total capsaicinoids mixture [2] and has about half the pungency of capsaicin. Pure homocapsaicin is a lipophilic colorless odorless crystalline to waxy compound. On the Scoville scale it has 8,600,000 SHU (Scoville heat units). [1]
The most recognized Capsicum without capsaicin is the bell pepper, [43] a cultivar of Capsicum annuum, which has a zero rating on the Scoville scale. The lack of capsaicin in bell peppers is due to a recessive gene that eliminates capsaicin and, consequently, the hot taste usually associated with the rest of the genus Capsicum. [44]
Dihydrocapsaicin is a capsaicinoid and analog and congener of capsaicin in chili peppers . Like capsaicin, it is an irritant. It accounts for about 22% of the total capsaicinoid mixture [2] and has the same pungency as capsaicin. [1] Pure dihydrocapsaicin is a lipophilic colorless odorless crystalline to waxy compound.
Homodihydrocapsaicin is a capsaicinoid and analog and congener of capsaicin in chili peppers ().Like capsaicin it is an irritant.Homodihydrocapsaicin accounts for about 1% of the total capsaicinoids mixture [2] and has about half the pungency of capsaicin.