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.
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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.