The bravest chili in the worldThe bravest chili in the world
Author: Adam Floyd Jan 08, 2018,
Jan 08, 2018, 7:11
The spicy or heat of a chile depends on seven closely related alkaloids or capsaicinoids.
In the early 1900s, Wilbur L. Scoville invented a test to determine the relative spice of various chilies.
Capsaicin from a chile of a certain weight was extracted with alcohol and mixed in various concentrations with sweetened water.
Human testers were asked to determine at what point hot spicy.
The volume of water required for each sample was assigned a rating in Scoville units. The larger the number, the more water was needed and the chili was more spicy. A high pressure liquid chromatography examination replaced this technique in the early 1980s, but measurements are still expressed in Scoville units.