Talk:Pepper (fruit): Difference between revisions

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imported>Bruce M. Tindall
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The article currently say that 15 Scoville units equals 1 ppm capsaicin, but that pure capsaicin is 16 million Scoville units. That would mean that pure capsaicin is more than 1,000,000 ppm capsaicin, wouldn't it? As a lover of spicy food I certainly wouldn't ''object'' to that, but I don't understand how that can be. [[User:Bruce M.Tindall|Bruce M.Tindall]] 03:37, 9 February 2009 (UTC)
The article currently say that 15 Scoville units equals 1 ppm capsaicin, but that pure capsaicin is 16 million Scoville units. That would mean that pure capsaicin is more than 1,000,000 ppm capsaicin, wouldn't it? As a lover of spicy food I certainly wouldn't ''object'' to that, but I don't understand how that can be. [[User:Bruce M.Tindall|Bruce M.Tindall]] 03:37, 9 February 2009 (UTC)
:The problem is that the classic Scoville measurement is a subjective human taste test, which doesn't cleanly map to the capsaicin concentration as measured by methods such as high-performance liquid chromatography.
:Personally, I like the peppers that come with safety pins that have to be pulled before consumption. I wonder what the Scoville rating would be for [[thermite]]? I've eaten Habaneros supposedly in the 350,000 range, but there's always room to improve. [[User:Howard C. Berkowitz|Howard C. Berkowitz]] 03:49, 9 February 2009 (UTC)

Latest revision as of 22:49, 8 February 2009

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 Definition:  A fruit of the genus Capsicum, that comes in sweet and spicy varieties. [d] [e]
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 Workgroup categories:  Food Science and Agriculture [Categories OK]
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Please do my math homework for me here....

The article currently say that 15 Scoville units equals 1 ppm capsaicin, but that pure capsaicin is 16 million Scoville units. That would mean that pure capsaicin is more than 1,000,000 ppm capsaicin, wouldn't it? As a lover of spicy food I certainly wouldn't object to that, but I don't understand how that can be. Bruce M.Tindall 03:37, 9 February 2009 (UTC)

The problem is that the classic Scoville measurement is a subjective human taste test, which doesn't cleanly map to the capsaicin concentration as measured by methods such as high-performance liquid chromatography.
Personally, I like the peppers that come with safety pins that have to be pulled before consumption. I wonder what the Scoville rating would be for thermite? I've eaten Habaneros supposedly in the 350,000 range, but there's always room to improve. Howard C. Berkowitz 03:49, 9 February 2009 (UTC)
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