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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.
The OIML recommendation for ABV used by the EU states the alcohol by volume in a mixture containing alcohol as a percentage of the total volume of the mixture at a temperature of 293.15 K [20.00 °C; 68.00 °F]. It replaced the Sikes hydrometer method of measuring the proof of spirits, which had been used in Britain for over 160 years. [5] [7]
Wilbur Lincoln Scoville (January 22, 1865 – March 10, 1942) was an American pharmacist best known for his creation of the "Scoville Organoleptic Test", now standardized as the Scoville scale. He devised the test and scale in 1912 while working at the Parke-Davis pharmaceutical company to measure pungency , "spiciness" or "capsaicin ...
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]
In 2000, India's Defence Research Laboratory (DRL) reported a Scoville rating for the ghost pepper of 855,000 SHUs, [18] and in 2004 a rating of 1,041,427 SHUs was made using HPLC analysis. [19] For comparison, Tabasco red pepper sauce rates at 2,500–5,000, and pure capsaicin (the chemical responsible for the pungency of pepper plants) rates ...
A display of hot peppers and the Scoville scale at a supermarket in Houston, Texas. Pungency (/ ˈ p ʌ n dʒ ən s i / ⓘ) refers to the taste of food commonly referred to as spiciness, hotness or heat, [1] [2] [3] found in foods such as chili peppers. Highly pungent tastes may be experienced as unpleasant.
The strength of Blair's hottest product, "Blair's 16 Million Reserve", is 16 million Scoville units (Tabasco, in comparison, is 2,500 to 5,000 [3] Scoville units). It contains only capsaicin crystals, and is the hottest possible capsaicin-based sauce. Only 999 bottles of "Blair's 16 Million Reserve" were produced, each one signed and numbered ...
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]