The hotness of a chili pepper is typically measured using the Scoville scale, which is a measurement of the amount of capsaicinoids present in the pepper. Capsaicinoids are the chemical compounds responsible for the heat sensation in chili peppers.
In the adjacent video ZP shows how to measure the hotness of a raw chilli with the FoodSense in the units of Scoville Heat Unit (SHU).
The Scoville scale measures the heat of a chili pepper in Scoville Heat Units (SHU). This scale ranges from 0 SHU (no heat) to over 2 million SHU (extremely hot peppers like the Carolina Reaper).
There are a few other methods to measure the hotness of chili peppers:
Taste: The most straightforward way to measure the hotness of a chili pepper is to simply taste it. The heat level can be subjectively described as mild, medium, hot, or extremely hot, depending on your tolerance for spicy food.
Scoville scale: The Scoville scale is a scientific method for measuring the hotness of chili peppers. It involves extracting the capsaicinoids from the pepper and diluting them with sugar water until the heat can no longer be detected by a panel of taste testers. The number of dilutions required to reach this point determines the pepper's Scoville rating.
High-performance liquid chromatography (HPLC): This is a more accurate and objective method for measuring the heat of chili peppers. HPLC can separate and quantify the capsaicinoids present in the pepper, allowing for a precise measurement of the heat level.
Overall, the Scoville scale is the most widely used and recognized method for measuring the hotness of chili peppers.
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