Re: Ratings of hot peppers

I don't know the details but the Redwood City Seed Company catalog mentions
something about one of the hotness scales, Craig's Hotness Scale.  This
scale is based on how many ounces of sauce will have a threshold detectable
hotness when one ounce of peppers are added to it.  Thus 1 ounec of peppers
will give 1000 ounces of sauce (salsa???) a detectable heat if the rating
is 1000.  

Or more accurately if once ounce will flavor 1000 ounces, then the rating
is 1000.

I have no idea who Craig is, or where he developed this scale at.  I have
no idea how one accounts for differences in taste perception either, but
from what I can tell, apparently that is how this method works, by testing
with human taste buds.

Just for the record, and because they list some interesting seeds, the web
site for this company is www.ecoseeds.com.  I have never ordered from this
company, am not affiliated with them, but I did a web request for their
catalog a year or three ago and have been on their mailing list ever since.
 They have a decent selection of pepper seeds, a few other interesting
seeds, and I swear I read in there that they sell some sort of pamphlet for
at home measurment of pepper hotness, but I failed to find it this evening.

(This marks the end of any serious comment I may have been making, and
those of you whose time is more precious than my own may go on to the next
email now.)

There are two possible reasons for my missing the pamphlet information.  I
may be going senile and simply think I read it when in fact I actually was
reading the back of a cereal box.  On the other hand I may have read the
correct paper and it did indeed mention an at home measuring system, and my
eyes are simply no longer clear sighted enough to pick it out again
tonight.  As a personal aside, I'd like everyone to know that while I
managed to finish writing the Ada 95 code that was due at midnight, I
believe it has caused me to loose even more hair, and my eyes can no longer
see anything further away than my monitor.  Does anyone know a good website
pizza place that delivers?

Thanks for flying,
Glider

ps. In a half hearted attempt to reduce the noise level on this list I
would welcome any strictly humorous replies to be directed to me privately.
 Some of the folks around here haven't the time for friviolities, as they
are engaged in running their lives.  Any flames should be stored in a safe
place on your hard drive for 48 hours.  If at that time you still feel the
need to flame me, please do so privately.


At 09:23 AM 10/29/1999 -0600, you wrote:
>Just curiously, does anyone know just how these Scoville Heat Units are
>meaasured?
>Is it some chemical quantification of the active chemical capsaisin?
>
>Don Martinson
>Milwaukee, Wisconsin
>l*@execpc.com
>
>
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