it s very hot. the habanaro which dwarfs everything else, the habanaro chili is child s play when it comes to this. certified at the hottest pepper in the world by the guinness book of world records. there s a world of amateur video out there of people showing themselves, taping themselves eating a ghost pepper and then, forgive the word, but barfing or getting visibly and horribly sick for a very long time. on the scoville scale, the highest pepper rating there is before pure unadulterated undiluted capsaicin, the spiciest pepper is the ghost pepper on the pain inducing scale before you get to raw capsaicin at 15,000 scoville units. there s one more thing hotter
about 100 years ago a man named wilbur scoville worked ph. he thought he could rate the spiciness of things by measuring how the spicy things reacted with chemicals in a lab setting but was unpredictable and unprecise. more predictable and more precise turns out was this. mr. scoville found out the human tongue was sensitive enough to detect the substance that gives us spiciness at concentrations way below any test you could cook up in a lab. the thing that gives us the spicy sensation is called capsaicin and dissolved in alcohol. wilbur scoville soaked spicy things in alcohol overnightç t draw the capsaicin out of them
light to tiki torch. it s very hot. the habanaro which dwarfs everything else, the habanaro c chili is child s play when it comes to this. certified at the hottest pepper in the world by the guinness book of world records. there s a world of amateur video out there of people showing themselves, taping themselves eating a ghost pepper and then, forgive the word, but barfing or getting visibly and horribly sick for a very long time. on the scoville scale, the highest pepper rating there is before pure unadulterated undiluted capsaicin, the spiciest pepper is the ghost pepper on the pain inducing scale before you get to raw
to that he d add sweetened water. the amount of water it make it undetectable by the human tongue, the amount to dilute it to make it not spicy at all, that gave you the amount of how much capsaicin was in thing you re measuring. excuse me, this is not a gag about spiciness. it s just me cat coughing on live tv. excuse me. the measure of spiciness because of this method that scoville came up for measuring it became forever known as the scoville unit. it s named for wilbur scoville.ç we have more precise ways to measure spiciness now, but essentially when people talk about heat and the human pain caused by spiciness, we still think in terms of scoville units. this is the scoville scale. down there at zero scoville heat units is the sweet bell pepper. you can eat those puppies like apples. you might find it disgusting. i personally hate bell peppers. it s not a spicy experience.
water. the amount of water it make it undetectable by the human tongue, the amount to dilute it to make it not spicy at all, that gave you the amount of how much capsaicin was in thing you re measuring. excuse me, this is not a gag about spiciness. it s just me cat coughing on live tv. excuse me. the measure of spiciness because of this method that scoville came up for measuring it became forever known as the scoville unit. it s named for wilbur scoville. we have more precise ways to measure spiciness now, but essentially when people talk about heat and the human pain caused by spiciness, we still think in terms of scoville units. this is the scoville scale. down there at zero scoville heat units is the sweet bell pepper. you can eat those puppies like apples. you might find it disgusting. i personally hate bell peppers. it s not a spicy experience. a chili stuffed with cheese and