...interesting thing about capsaicin powder....it's not that hot....
at least that's what a number of people on YT say. Straight capsaicin doesn't register with receptors on the tongue as being "hot". Once injested, the body will respond with the stomach cramps, endorphin rush, heat flush, shakes, etc... Capaicinoid compounds are soluble in oils/fats and alcohol. Once mixed up like that, the mouth can "feel" the heat. But once mixed up, then the concentration goes down so it's not 16mil anymore.
Still, anything over a mil is hotter-n-heck for 99.99999% of people.
SpicyJoe, I don't mean to shoot down what you're looking for. Just want to make sure you (and other readrs) understand a bit about capsaicinoids and how they work.
Here's a quote
from another thread-
What is capsaicin?
"Capsaicin" is one of many capsaicinoid compounds found in chilies. There are over 20 different capsaicinoid compounds in most chiles. The different capsaicinoids react differently in the mouth and body causing the mouth burn and the body endorphin rush. Different chiles have different amounts of these different compounds, which is why some chiles will hit hard and fast in the mouth, others will hit the gut, others will have the slow creeping burn.
All these different capsaicinoids have been erroneously lumped together under the general heading of 'capsaicin' because that one capsaicinoid is the most prominent one in most chiles. Google is your friend for more information on capsaicinoids.
How Hot is it?
Scott Roberts has put together a very comprehensive
Scoville Scale chart that includes chiles, sauces, and other hot products like Pure Evil and extracts. It's been recently updated to include a lot of the new chiles on the market (of all heat levels, not just the superhots) and had a great feature that it is Sort-able for sauces only, chiles only, or both.
