Baru tau, ternyata ada skala pedas buat mengukur tingkat kepedasan cabai.
Namanya skala
Scovillehttp://en.wikipedia.org/wiki/Scoville_scaleThe Scoville scale measures the hotness or piquancy of a chili pepper, as defined by the amount of capsaicin it contains. Capsaicin is a chemical compound which stimulates chemoreceptor nerve endings in the skin, especially the mucous membranes. The number of Scoville heat units (SHU) indicates the amount of capsaicin present.
The scale is named after its creator, American chemist Wilbur Scoville, who developed a test for rating the pungency of chili peppers. His method, which he devised in 1912,[1] is known as the Scoville Organoleptic Test. An alternative method for quantitative analysis uses high-performance liquid chromatography, making it possible to directly measure capsaicinoid content.
Some hot sauces use their Scoville rating in advertising as a selling point. Chili peppers, fruits of the Capsicum genus, contain high concentrations of capsaicin.
Scoville rating Type of pepper
15,000,000–16,000,000 Pure capsaicin [4]
8,600,000–9,100,000 Various capsaicinoids (e.g. homocapsaicin, homodihydrocapsaicin, nordihydrocapsaicin)
500,000–5,300,000 Law Enforcement Grade pepper spray,[5] FN 303 irritant ammunition
855,000–1,050,000 Bhut Jolokia (Naga Jolokia)[6][7]
350,000–580,000 Red Savina Habanero[8][9]
100,000–350,000 Guntur Chilli, Habanero chili,[10] Scotch Bonnet Pepper,[10] Datil pepper, Rocoto, African Birdseye, Madame Jeanette, Jamaican Hot Pepper[11]
50,000–100,000 Bird's eye chili/Thai Pepper/Indian Pepper,[12] Malagueta Pepper,[12] Chiltepin Pepper, Pequin Pepper[12]
30,000–50,000 Cayenne Pepper, Ají pepper,[10] Tabasco pepper, Cumari pepper (Capsicum Chinese)
10,000–23,000 Serrano Pepper
2,500–8,000 Jalapeño Pepper, Guajillo pepper, New Mexican varieties of Anaheim pepper,[13] Paprika (Hungarian wax pepper)
500–2,500 Anaheim pepper, Poblano Pepper, Rocotillo Pepper
100–500 Pimento, Peperoncini
Sayang cabai Indonesia tidak masuk dalam penelitian
