Below is a brief snippet of the column . For all the hot pepper lovers, it's a column worth reading.
I had some Carolina Reaper jerky, and it was very hot. I can't imagine how hot this new pepper X must be.
Watch the video of them eating a pepper.
The shocking, stupendous rise of superhot chillies: āThe stomach cramps can last for 14 hoursā
Tim Dowling
@IAmTimDowling
Tue 7 Nov 2023 00.00 EST
theguardian.com
The ranking of superhot chillies would not be possible without the work of Wilbur Scoville, a pharmacist in Boston, Massachusetts, in the early 20th century. Scoville was searching for a reliable way to test levels of capsaicin ā the main heat-producing compound in chillies ā so that his liniments and pills could be prepared consistently.
In a 1912 paper, Scoville put forward a method whereby a dried sample was macerated in alcohol, then tasted in successive dilutions of sugar water until its pungency was no longer detectable on the tongue. A sample that could be detected until it reached a dilution of one part in 5,000 would be given a score of 5,000 on the Scoville scale. The scale was subjective ā relying on the highly variable responses of peopleās taste buds ā but it endured. The numbers are known as Scoville heat units (SHUs).
These days, the amount of capsaicin in a chilli is determined using high-performance liquid chromatography and expressed in parts per million of heat (ppmH), but the results are converted into SHUs for comparison purposes. Birdās eye chillies have an SHU rating of between 15,000 and 20,000; the Pepper X fruits grown by Currie reach an average of 2.63m SHUs. But if you have never eaten one, it is difficult to imagine what that tastes like.
www.theguardian.com
I had some Carolina Reaper jerky, and it was very hot. I can't imagine how hot this new pepper X must be.
Watch the video of them eating a pepper.
The shocking, stupendous rise of superhot chillies: āThe stomach cramps can last for 14 hoursā
Tim Dowling
@IAmTimDowling
Tue 7 Nov 2023 00.00 EST
theguardian.com
The ranking of superhot chillies would not be possible without the work of Wilbur Scoville, a pharmacist in Boston, Massachusetts, in the early 20th century. Scoville was searching for a reliable way to test levels of capsaicin ā the main heat-producing compound in chillies ā so that his liniments and pills could be prepared consistently.
In a 1912 paper, Scoville put forward a method whereby a dried sample was macerated in alcohol, then tasted in successive dilutions of sugar water until its pungency was no longer detectable on the tongue. A sample that could be detected until it reached a dilution of one part in 5,000 would be given a score of 5,000 on the Scoville scale. The scale was subjective ā relying on the highly variable responses of peopleās taste buds ā but it endured. The numbers are known as Scoville heat units (SHUs).
These days, the amount of capsaicin in a chilli is determined using high-performance liquid chromatography and expressed in parts per million of heat (ppmH), but the results are converted into SHUs for comparison purposes. Birdās eye chillies have an SHU rating of between 15,000 and 20,000; the Pepper X fruits grown by Currie reach an average of 2.63m SHUs. But if you have never eaten one, it is difficult to imagine what that tastes like.
The shocking, stupendous rise of superhot chillies: Ć¢The stomach cramps can last for 14 hoursĆ¢
From hot sauces to eating competitions, chilli peppers have become a global obsession ā and the hottest one ever has just been announced. But why would anyone choose to eat it?
www.theguardian.com
