saboteur at BORCIM.WUSTL.EDU
Thu Nov 3 12:46:35 EST 1994
As I recall, the units are called Skovills, and range from about 1 for very
mild fruit to millions of units for the very hottest. The units are defined
empirically by limiting dilution as assayed for "heat" on one's tongue. In
other words, you could dilute a habanero a million (or more? I forget its
skovill rating), times, and still feel the heat on your tongue. Now, how
subjective this readout is, I don't know, but the results are supposedly
reproducible. My information does not come from any particular expertise in this
area other than love of good spicy food, but I do recall this from an NPR broad-
cast about a year ago. Also, I beleive habaneros have the highest skovill
rating, but my own experience finds scotch bonnets to be far superior in kick.
What do you think?
brett at borcim.wustl.edu
Lucille P. Markey Student in Human Pathobiology
Dept. of Molecular Microbiology
Washington University School of Medicine, Box 8230
660 S. Euclid Ave.
St. Louis, MO 63110-1093
Phone: (314) 362-2767
Fax: (314) 362-1232
E-mail: brett at borcim.wustl.edu
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