like many of the world’s internet dwelling modern humans, i spend a lot of my time watching things on youtube 📺
recently, i’ve watched a lot of food/chilli 🌶 based videos … that’s what led to today’s fact 👍🏻 #backstory
#tdil how they figure out the scoville units of the world’s chillis 🤯
for those of y’all that don’t know, scoville units are used as the measurement of how spicy a chilli is 🌶. using those units peeps can gauge how badly their face is going to melt when eating a chilli … it also allows for a scale of chilli heat 😏
scoville units are often shown as ‘shu’ or ‘scoville heat units’ 😊
for reference … jalapeños are around 3,500-8,000 shu and habaneros around 100,000-350,000 shu. jumping way up the scale, the world’s hottest chilli – the carolina reaper – is 2.2million shu! (see below 😏)
anyway! to the point of this post 🙈 how do they decide of the shu of a chilli? 🤔 well, it turns out that scientists are able to separate the capsaicinoids from the peppers and then test that for heat.
capsaicinoids are the chemical compounds that make chillis super hot 🔥. once separated from the pepper, scientists use something called ‘high pressure liquid chromatography’ to figure out the concentration of the capsaicinoids 👍🏻
it’s probably worth you knowing that the origins of the scoville scale actually find their place in 1912 with a dude named ‘wilbur scoville’. he invented the scoville scale whilst hunting for a heat-producing ointment.
wilbur’s methods weren’t quite as scientific as the current ones. his method was to dilute a solution made with a particular pepper until it was no longer hot to a group of testers. the amount of solution required translated to the pepper’s place on the scoville scale 👍🏻 #simple.
yaaaaaay, chilli fact times 😏 … bit different but hopefully you’ve enjoyed that one 🤷🏻♂️ now, go forth and eat hot stuff 😜
peace out ✌🏻 #tdil
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