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  • The Scoville Scale was developed in 1912 by Wilbur Scoville, a pharmacist from the United States. To determine the SHU, an exact weight of hot pepper is dissolved in alcohol to extract the capsaicinoids components. These components are then diluted in a solution of sugar water and decreasing concentrations are given to a panel of trained tasters until a majority can no longer detect them in a diluted form. The heat level is then rated based on this dilution in multiples of 100 SHU. This system was initially purely organoleptic but nowadays is measured using HPLC (high-performance liquid chromatography) to prevent any deviation from sensory fatigue or the chosen panel´s resistance.

  • The vibrant red hue of the chilli powder is not just a visual delight but a hint at the intensity of the heat it carries. Each grain is a tiny vessel packed with capsaicin, the compound responsible for the fiery sensation that dances on the tongue. Yet, the allure of this powder extends beyond its heat. It carries a depth of flavor that ranges from sweet and fruity to smoky and earthy, depending on the type of chillies used in its making.
  • Overall, chili peppers can be a flavorful addition to a healthy diet, and their potential health benefits make them a valuable ingredient in many cuisines around the world.

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