It is a weird scale…..from memory it’s scored with a panel of people that drink a solution of an extract diluted X amount of times (the X being the scoville score) at which point the panel no longer tastes any heat. IDK why we aren’t just measuring capsaicin somehow by HPLC or mass spec or something….I mean I’m sure they are but they should start putting these things on the bottle.
kingsofregicide
They need to reduce the scoville scale it’s so dumb a bell pepper is zero but a habanero is like 100,000 get rid of three zeros on the whole damn thing
Jethred_Radulfr
I feel like the Scoville scale is well defined but has been used poorly
3 Comments
It is a weird scale…..from memory it’s scored with a panel of people that drink a solution of an extract diluted X amount of times (the X being the scoville score) at which point the panel no longer tastes any heat. IDK why we aren’t just measuring capsaicin somehow by HPLC or mass spec or something….I mean I’m sure they are but they should start putting these things on the bottle.
They need to reduce the scoville scale it’s so dumb a bell pepper is zero but a habanero is like 100,000 get rid of three zeros on the whole damn thing
I feel like the Scoville scale is well defined but has been used poorly