Re: HOTTEST PEPPER IN THE WORLD
- To: s*@eskimo.com
- Subject: Re: HOTTEST PEPPER IN THE WORLD
- From: G* S* <g*@tea-house.com>
- Date: Sun, 22 Nov 1998 18:30:19 -0800
- References: <3658807A.8150F5FE@ibm.net>
- Resent-Date: Sun, 22 Nov 1998 18:28:44 -0800
- Resent-From: seeds-list@eskimo.com
- Resent-Message-ID: <"4xqSU3.0.sB2.RXCMs"@mx1>
- Resent-Sender: seeds-list-request@eskimo.com
Angelo Clarizia wrote:
>
> Dear Members,
> I'd appreciate if some of you could point me out (could be a hobbyist
> and/or academic /researcher) the hottest pepper known, as of today, in
> the world (through scientific proof). In the past I heard that it should
> be the Abanero, but now I'm sure it is not.
> Thank you for the help.
>
> Angelo Clarizia
Hi everyone. Interesting question. Could someone explain the Scoville
Heat Unit? How is it obtained, and what does it represent? Is it a
concentration of oil, the intensity of reaction of a test medium, the
time it takes for unconciousness and asphyxia to set in in a consumer?
Glen
