Let’s Get Technical: The Limitations of the Scoville Scale
Posted onHow is the Scoville Heat Unit or SHU calculated? The Scoville Heat Unit of a pepper is defined by the 16,000,000 times the weighted mass of capsaicinoids per dry mass of a pepper, or 16,000,000 times the weighted percentage of capsaicinoids in a dried pepper. That is: 16,000,000(capsaicin mass+0.9375*(Dihydrocapsaicin mass)+…)/(mass of tested dried peppers) The […]