This website uses cookies

Cookies remember you so we can give you a better service online. By using this website or closing this message, you are agreeing to our Cookies noticeClose
Skip to content
« back to encyclopedia search results

Scoville; Wilbur

In 1912, Wilbur Scoville devised a hotness unit for chilis. The method he used was as follows - 'One grain of ground capsicum is macceated over night in 100cc. of alcohol. After thorough shaking, filtered. This alcohol solution is then added to sweetened water in definite proportions until a distinct but weak pungency is perceptible on the tongue'.

By this method, all the common varieties were progressively diluted, until they could no longer be sensed by the tongue. The stronger the chili, the more dilution it required. Habanero chilis (Scotch Bonnet) rate 200,000-300,000 Scoville, while Jalapeno"s (on average) a mere 3,000.

Reviews / Comments

Not yet reviewed

Be the first to add a review