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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.
Structural formula Name Scoville heat units Abbreviation Reference Resiniferatoxin: 16,000,000,000 RTX [2] [3] [4]Tinyatoxin: 5,300,000,000 TTX or TTN [4]Phenylacetylrinvanil
The technique utilizes high-performance liquid chromatography to identify and measure the concentrations of the various compounds that produce a heat sensation. Scoville units are roughly 1 ⁄ 15 the size of pungency units while measuring capsaicin, so a rough conversion is to multiply pungency by 15 to obtain Scoville heat units. [108]
The degree of heat found within a food is often measured on the Scoville scale. [14] There has long been a demand for capsaicin-spiced products like chili pepper, and hot sauces such as Tabasco sauce and Mexican salsa. [14] It is common for people to experience pleasurable and even euphoric effects from ingesting capsaicin. [14]
Scoville heat ratings vary depending on batch. However, many companies do not disclose numeric ratings for their products at all. "Extra hot" versions may be advertised as several times hotter than the original, without specifying the heat of the original. Some companies do not disclose which peppers are used.
The Trinidad Moruga scorpion (a cultivar of Capsicum chinense) is a chili pepper native to the village of Moruga, Trinidad and Tobago.In 2012, New Mexico State University's Chile Pepper Institute identified the Trinidad Moruga scorpion as the hottest chili pepper at that time, with heat of 1.2 million Scoville heat units (SHUs).
The former averages about 1.6 million Scoville units and the Naga Viper stands only a bit less at 1.3 million. (This metric is named after scientist Wilbur Scoville , who determined how to measure ...
Capsicum annuum var. glabriusculum, a chili-pepper variety of Capsicum annuum, is native to southern North America and northern South America. [2] Common names include chiltepín, Indian pepper, grove pepper, chiltepe, and chile tepín, as well as turkey, bird’s eye, or simply bird peppers (due to their consumption and spread by wild birds; "unlike humans birds are impervious to the heat of ...