[CH] Heat guide of chillies
MachineGun (rael64@earthlink.net)
Wed, 11 Feb 1998 07:42:00 -0600
>From: "JUERGEN GASCHE" <jgasche@ingulube.bortech.ac.za>
>Organization: Border Technikon
>To: chefs@foodnet.com
>Date: Wed, 11 Feb 1998 10:20:42 +0200
>Subject: Heat guide of chillies
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>
>The first method for determining the heat level of a chillie was
>developed by Wilbur Scoville, an American, in 1912.
>His organoleptic test has been replaced by more objective scientific
>tests, the degree of heat is however still measured in Scoville
>units.
>
>Questions:
>a) can anyone give me the original method of determining the heat in
>chillies as per Wilbur Scoville's 1912 invention?
>b) can anyone indicate any of the other methods replacing the above?
>c) which ones are the hottest chillies and what climate do they need
>to grow?
>d) does anyone know if either the Scoville or any of the scientific
>methods will work on other hot foods as well?
>e) assuming that the Americans and Mexicans are the "fundies" in
>chillie science, is there any literature on the US market which can
>answer my questions? or are there even sites on the net?
>
>
>
>
>JUERGEN GASCHE
>Lecturer, Culinary Studies and Techniques
>School of Tourism & Hospitality
>Border Technikon
>Private Bag 1421
>East London, 5200
>South Africa
>
>
>Telecom : 0431 437198/ext.234
>Mobile Phone Net : 082 200 6203
>Facsimile : 0431 434 836
>Electronic Mail : jgasche@ingulube.bortech.ac.za
>
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