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The world of cooking has many legends, rumors and myths. We are trying to gather all the facts and present them to you.
How is their heat measured, you ask? The Scoville scale is used. It was developed by Willbur Scoville in the 1920's. The Scoville rating is obtained by high pressure liquid chromatograpy. The Scoville measurement is an actual scintific measurement of the amount of CAPSAICIN contained in the pepper. Although there are at least five types of capsaicin contained in a pepper, the liquid chromatography measures these all at once. |