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• Jarix@lemmy.world ⁨2⁩ ⁨months⁩ ago

  What?

  Scoville is exactly how much water it takes to neutralize the capsaicin until you can’t detect it.

  Which as different people have different tolerance it’s really not a precise method, and prone to mixed results for individuals.

  It has nothing to do with sugar. Most people find sugar intensifies capsaicin

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  • Neverclear@lemmy.dbzer0.com ⁨2⁩ ⁨months⁩ ago

    In Scoville’s method, an exact weight of dried pepper is dissolved in alcohol to extract the heat components (capsinoids), then diluted in a solution of sugar water. Decreasing concentrations of the extracted capsinoids are given to a panel of five trained tasters, until a majority (at least three) can no longer detect the heat in a dilution. The heat level is based on this dilution, rated in multiples of 100 SHU.

    exoticchillies.com.au/scoville-scale/

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    • Jarix@lemmy.world ⁨2⁩ ⁨months⁩ ago

      Apologies, it seems that I am in fact mistaken.

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      • Neverclear@lemmy.dbzer0.com ⁨2⁩ ⁨months⁩ ago

        You are right about the subjectivity of the scale, though. The American Spice Trade Association has an objective test using high performance liquid chromatography. They have graciously provided the data to the public free of charge… just kidding you have to be member (starts at $2,500/yr).

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