This method actually calculates the capsaicin in parts per million, which is then translated
into Scoville Heat Units.
Now, High Performance Liquid Chromatography is used to determine parts per million of capsaicin, which is then converted
into Scoville Heat Units.
Not exact matches
Scorpion peppers reach over one million
Scoville Heat Units and they pack that famous «scorpion sting,» a fiery blast that instantly bites
into your tongue and holds on.
Given heat levels approaching one million
Scoville Heat Units, it is perfectly conceivable that a single superhot pod, cut
into seven sections, could accomplish this feat.
And if the touted spicy foods in restaurants and at street stands don't rise to your preferred
Scoville level, just pop
into the supermarkets and load up on fresh hot peppers to spike any meal, even that boring fish and those boiled potatoes.
Plugging that total
into a formula determines a
Scoville rating.
Let's start with the pepper's spicy stats: Dragon's Breath is so spicy, it clocks in at 2.48 million heat units on the
Scoville scale, a measurement of concentration of capsaicin, the chemical that releases that spicy - heat sensation people feel when they bite
into a chili pepper.
Obviously peppers do not fall
into clear groups as their heat level, measured in SHU or
Scoville Units, range from zero to perhaps a million.