I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.
Scoville Test For Capsaicin A Thermal Richter Scale
All hot peppers contain capsaicinoids, natural substances that produce a burning sensation in the mouth, causing the eyes to water and the nose to run, and even induce perspiration. Capsaicinoids have no flavor or odor, but act directly on the pain receptors in the mouth and throat. The primary capsaicinoid, capsaicin, is so hot that a single drop diluted in 100,000 drops of water will produce a blistering of the tongue.
Capsaicinoid content is measured in parts per million. These parts per million are converted into Scoville heat units, the industry standard for measuring a pepper's punch.
So you want to impress your friends with an "off the scale" hot sauce that's so hot you'll need a fire extinguisher nearby when the lid blows off the serving bowl? Then you'll need to know which pepper(s) to use in your recipe.
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