Comment on šš„š„š„
Jarix@lemmy.world āØ3ā© āØweeksā© agoWhat?
Scoville is exactly how much water it takes to neutralize the capsaicin until you canāt detect it.
Which as different people have different tolerance itās 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
Neverclear@lemmy.dbzer0.com āØ3ā© āØweeksā© ago
exoticchillies.com.au/scoville-scale/
Jarix@lemmy.world āØ3ā© āØweeksā© ago
Apologies, it seems that I am in fact mistaken.
Neverclear@lemmy.dbzer0.com āØ3ā© āØweeksā© 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).