In 1912 a chemists by the name
of Wilbur Scoville,
working for the Parke-Davis pharmaceutical company,
developed a method to measure the heat level of chile
peppers. The test is named after him, the "Scoville
Organoleptic Test". It is a subjective dilution-taste
procedure. In the original test, Wilbur blended pure
ground Chiles with sugar-water and a panel of "testers"
then sipped the solution, in increasingly diluted
concentrations, until they reached the point that the
liquid no longer burned their mouths. A number was then
assigned to each chile pepper based on how much it needed
to be diluted before they could no longer taste (feel) the
heat.
WE HAVE A NEW WORLD HOTTEST PEPPER!!
Introducing the "CAROLINA REAPER" WITH UP TO 2.2 MILLION SCOVILLE UNITS.
Don't they just look evil :)
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