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The Scoville Heat Unit Scale is the industry standard in which
the heat of chile peppers is measured and compared. This scale
is named
after the man who developed it, Wilbur Scoville, who was a pharmacologist
with Parke Davis. In 1912 he developed a method which used a
panel of five taste testers. They took exact weights of chile
peppers and
dissolved the capsaicin in alcohol. This solution was then diluted
with sugar water until it was no longer detectable to the palate.
For example, if the dilution required was 1,000 units of water
to 1 unit of alcohol solution then the sample was said to measure
1,000
Scoville Units. At least three panel members had to agree before
a value was assigned. Although the development of this method
was innovative in classifying the chile peppers according to
heat, it
was highly subjective and imprecise because it involved human
testers.
Today high-pressure liquid chromatography, a sophisticated analytical
method which uses a Liquid Chromatograph, is used to measure capsaicin
content in peppers. This method is much more accurate and precise.
It measures the capsaicin levels in parts per million (mg/L). This
is then converted to Scoville Units.
The Official Chile Heat Scale Rating Approximate Scoville Units Chile
Varieties
100-500
500-1000
1,000-1,500
1,500-2,500
2,500-5,000
5,000-15,000
15,000-30,000
30,000-50,000
50,000-100,000
100,000-300,000
The chemical responsible is called capsaicin
(cap-say¢ -ee-sun).
The heat in chile peppers come from primary five compounds of this
chemical. Some of these compounds are more pungent than others and
their development varies according to species, growth conditions,
and stage of maturity. Most of the capsaicin is found on the longitudinal
ribs inside of the chile pepper.
Capsaicin is a very powerful and stable alkaloid.
It is slightly soluble in water, but very soluble in alcohols, fats,
and oils. It
is detectable to human palates when diluted by up to 17 million times.
The level of this substance in chile peppers is usually reflected
by Scoville Heat Units, a scale devised to classify the levels of
pungency in chile peppers.
This substance is used in more things that
food. It is used in the manufacture of throat lozenges, liniments for
rheumatism or neuritus,
and don’t forget the pepper spray that cops carry around.
Chile peppers have received a bad reputation for causing damage to
the lining of the stomach. Despite this reputation medical evidence
has proven repeatedly that the capsaicin (the substance that makes
peppers hot) does not harm the stomach lining.
Perhaps the most convincing study proving this fact was done by
a team of doctors at the Baylor College of Medicine in Houston,
TX
led by Dr. David Graham. In this study they inserted a videoendoscope
( a miniature internal camera) into the stomach to inspect it visually
while introducing a series of test items to the stomach. They introduced
bland food, plain aspirin, hot Mexican food, and pizza and then
inspected the stomach for "gastric erosions" on the stomach
lining. By far the most damaging meal was the bland one combined
with aspirin.
To further test just capsaicin alone the doctors then injected
thirty grams of Jalapenos directly to the stomach lining. There
was no visible
damage. According to Dr. Graham, "We conclude that although
capsaicin increased gastric acid secretion in the stomach and causes
discomfort, it does not appear to cause stomach lining damage."
In addition, some gastroenterologists suggest that capsaicin increases
the stomach’s production of protective juices thus protecting
the stomach from damage that may be caused by other things such
as aspirin or alcohol.
Chile peppers may have many
more health benefits than once thought. There have been many interesting
findings regarding capsaicin (the substance that makes peppers
hot).
When the body takes in capsaicin it
reacts to it in a way that increases circulation throughout the body. This increased
blood flow has many
medical benefits. The increased blood volume helps to keep the blood
vessels clear and also nourishes the heart.
Capsaicin also exhibits anti-clotting
properties. Studies have shown that a number of cultures such as Thai, Indian
and Korean whose daily
diet includes chiles have a lower incidence of thromboembolism (blood
clots that cause strokes and heart attacks).
The British Medical Journal reported
a study where ulcers were healed when red peppers were consumed on a regular
basis. The Eppley Institute
for Research in Cancer showed that capsaicin may even have cancer-blocking
properties.
A chile pepper a day keeps
the doctor away!!!
Vitamin A 0%
Vitamin C 2%
Calcium 0%
Iron 0%
Answer: Take it out a half hour before using to let it thaw
out a bit. Or loosen the cap and put it in the microwave for
10 seconds.
Some other sauces resort to using pepper extract to make their sauces
hotter.(See Capsaicin in what makes peppers hot question) That
is an easy way to use more vinegar or even water to fill the bottle.
Burned At The Stake is an honest to goodness pepper sauce. We have
no problems with those who sell their hot sauce for less. After
all, they should know what it's worth.
Please see our section of this very website.
Coming soon we will have our second sauce. Please check back
for more details.
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