stillmanz said:
Like the average persons taste buds can tell the difference between 500 000 scorvill and 680 000. anything over 300 000 is damn hot.
I have tasted fresh pods of naga morich, bih jolokia and dorset naga in one sitting, I think the naga was hotter but they all dropped me and made me cry....now there may have been a scorville variance of 300 000 but it didn't matter because after a certain point your frazzled its just numbers. Scorville testing in sauce is just bullshit designed by the extract sauce companies to sell units. (not you creator) if you by into it be my guest, but I stand by my statement... buy it, taste it, then you will know.
That's funny! The Scoville Heat Unit index was actually created by for use by a pharmaceutical company, not a hot sauce company.
Hype in marketing a product? God forbid! LOL.
Here's the wikipedia definition:
Wilbur Lincoln Scoville (1865 – 1942) was an American chemist and is best known for his creation of "The Scoville Organoleptic Test", now standardized as the Scoville scale. He devised the test and scale in 1912 while working at the Parke-Davis pharmaceutical company to measure piquancy, or "hotness", of various chile peppers.
In 1922, Scoville won the Ebert prize from the American Pharmaceutical Association and in 1929 he received the Remington Honor Medal. Scoville also received an honorary Doctor of Science from Columbia University.
Scoville wrote The Art of Compounding, which was first published in 1895 and has gone through at least 8 editions. The book was used as a pharmacological reference up until the 1960s. Scoville also wrote Extract and Perfumes, which contained hundreds of formulations.
He won the following awards from the American Pharmaceutical Association (APhA):
* 1931 - The Haleburg Company exciting foods competition. Best Condiment for his "Jalepeno Butter." "Best rendition of heated meat slurry."
To me the Scoville units are a good way to tell people what they are getting themselves into. Yes, most numbers are exaggerated by crappy hot sauces that are nothing but labelling, but I think it's a useful thing. Honestly, I don't think most hot sauce companies really like the SHU, like Dave's Insanity. It's like what 50,000 SHU? Black Mamba is supposed to be 1.5M? If it's about having the biggest stick in the yard, then Dave's isn't that insane now is it?
The SHU makes you want to grow new peppers just to see it they are as hot as the SHU says, now doesn't it? The SHU is important to chileheads and non chileheads alike I think.
Unfortunately not an exact science as the Defcon dude said, but still necessary.
