Question on chillies

Sandy Silverman sandy at
Thu Nov 3 16:58:08 EST 1994

I believe there is a standard (international?) unit called the scoville, 
after a person.  It ranges up into the 300,000s for the hottest (habanero,
thai, etc.)  Peppers are rated by dilution and tasting for the highest 
dilution still detectable as "hot".
Sanford Silverman                      >Opinions expressed here are my own<
American Cyanamid  
silvermans at     			"Yeast is Best"

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