The Heat of Peppers
In 1912 a chemists by the name of Wilbur Scoville, working for the Parke-Davis pharmaceutical company, developed a method to measure the heat level of chile peppers. The test is named after him, the "Scoville Organoleptic Test". It is a subjective dilution-taste procedure. In the original test, Wilbur blended pure ground Chiles with sugar-water and a panel of "testers" then sipped the solution, in increasingly diluted concentrations, until they reached the point that the liquid no longer burned their mouths. A number was then assigned to each chile pepper based on how much it needed to be diluted before they could no longer taste the heat.
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Location
Village Gate
274 N Goodman St
Across the street from the
Memorial Art Gallery
Across the Hall from
The Bop Shop and California Rollin'
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716-340-5437
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Christian Martin - Owner
Email: nymartin@yahoo.com
Phone: 716-340-5437
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Iguana Club
274 N. Goodman St
Rochester, NY 14607
Brian E Barrett - Webmaster
Email: brian@freelancehuman.com
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