Re: [CH] need some analogies for scoville units
Michael Bailes (frgntgar@ozemail.com.au)
Wed, 25 Feb 1998 18:25:39 +1100
At 9:59 AM +1100 24-2-98, Ron M wrote:
>Hi,
>
>I'm giving a speech in my oral communication class tomorrow about Chilie
>peppers and the scoville units,and I remember a analogy about a beer can
>of peppers and cans of beer. That is, I sort of remember it, and was
>hoping someone on the list would have it or something else with a
>humorous twist. Any help will be appreciated.
>
>Thanx
>--
>Ron Marsh
Hope this helps ron (from The TFG Chilli Book)
remember eartquakes are rated the same way!!
Rating Chilli - How hot is hot?
There are many rating scales for chilli. None however is
universally accepted. The level of pungency of each Chilli variety
depends on the amount of capsaicinoids, principally of capsaicin in the
fruit. (See "Chemistry of Chilli")
Here are a few different ways of rating Chilli heat.
Rating on level of capsaicinoids.
If this worked, it would probably be the best system.
Paprika comes from peppers with 10 to 30 parts per million capsaicinoids.
Chilli Peppers from plants with 30 to 600 parts per million capsaicinoids.
Red peppers from plants with 600 to 13,000 parts per million capsaicinoids.
Unfortunately not all chilli varieties have been analysed for their
capsaicinoid content and the amount of capsaicinoids in seeds, seed
placenta and in the fruit flesh differ widely. Often only the fruit is
tested for capsaicinoid content.
Subjective ratings
It seems easy enough to line up 40 chillies and ask 100 people to rate
them from mild to hot. Unfortunately with Chillies, people develop
tolerance to the heat if they eat a lot of chilli. Consequently hotter and
hotter chillies are needed to produce the same sensation of heat.
The Scoville Unit
One popular subjective rating scale is the Scoville Unit developed by a Mr.
Scoville in 1912. Scoville developed a testcalled "The Scoville
Organoleptic Test". His test was a dilution type test which used a panel
of five taste testers to arrive at a rating, which was measured in
increments of 100 Scoville units. Controlled amounts of Chilli were given
to tasters. Tasters then recorded pungency in multiples of one hundred. A
majority of three tasters had to agree before a value was assigned to the
food. This was obviously quite subjective, which accounts for wildly
differing Scoville heat scales that were published in various publications
at that time..
The British Thermal Unit.
Another method of measurement is a unit called B.T.U. or British Thermal
Unit. This gives a rating of the various types of chillies thus:
Type BTU
Paprika less than 1
Red Pepper 1 to25
Cayenne 25+
Measurement by High-Pressure Liquid Chromatography. (HPLC).
The Chromatograph is a machine that can measure minute amounts of chemicals
in almost anything. It is sensitive to two parts capsaicin per million
(about thirty Scoville units).
The problem with HPLC is not only do different parts of the chilli vary in
their heat levels but two chillies on the same bush can vary, one side of
the Chilli can vary from the other and growing conditions can affect
pungency. Often only capaciacin is measures and the other four capacinoids
are ignored.
Hybrid system of HPLC and the Scoville Unit.
This is the generally accepted system in the U.S.A. This technique
measures capsaicin levels in parts per million, and is then converted to
Scoville Units. Habaneros and Scotch Bonnets are rated between 150, 000 to
350,000 Scoville Units, Jaapino at 3,500 to 10,000 units, Bell Capsicums at
nil 0 scoville Units.
(See "The Whole Chile Pepper Book" by Dave De Witt & Nancy Gerlach, page
240, for details)
Michael Bailes, The Fragrant Garden, Portsmouth Road, Erina. N.S.W. 2250
Australia. (OZ) Int fax 61 243 651979 Phone 61 243 677322
EMAIL: frgntgar@ozemail.com.au Web page at:
http://www.ozemail.com.au/~frgntgar/
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