|Strength||SHU - fra||SHU - to||Eksempler|
|12||800.000||2.000.000||7pots, Scorpions, Carolina Reaper, Bhut/Naga Jolokia, Fatalii|
|10||350.000||800.000||Red Savina Habanero, Chocolate Habanero, Devil's Tongue|
|9||100.000||350.000||De fleste Habanero og Scotch Bonnet, Rocoto, Birds Eye|
|8||50.000||100.000||Chiltepin, Pequin, mange Thai chili, Tabasco chili|
|6||15.000||30.000||Chile De Arbol|
|1||100||1000||Big Jim, Anaheim|
If you search on the web, you will find many strength scales of chili, typisk med indelling fra 1 til 10, indicating how strong a chili time is. The scales are not the same, hvilket kan være en udfordring, når man eksempelvis gerne vil finde en chili, som er i en behagelig styrke ift. own tastebuds.
The chili is measured in 'properly’ in the device Scoville – often referred to as the SHU. which stands for Scoville Heat Units. One can know a web search will find lots of information about the Scoville, but the very short version of the story is that Wilbur Lincoln Scoville (1865 – 1942) i 1912 opfandt en model for at måle chiliens styrke. Modellen hedder The Scoville Organoleptic Test og gik oprindeligt ud på at blende chili med sukkervand i en opløsning hvor chilien blev mere og mere fortyndet med sukkervand indtil man ikke længere kunne smage den. A panel of testers tasted solution until they agreed that there was no longer chilli strength in water. The fact that the solution was mixed in, stated as the Scoville chili had. Eksempelvis hvis en chili skulle opløses med 1 del chili til 2.000 share sugar hiking before force could Smag – ja så havde chilien styrken 2.000 Scoville.
Today used an HPLC (High-Performance Liquid Cromatography) test, which is much more accurate.
So you would think that it is now easy enough to strengthen judge a chili. It is also in the large clogs lengths, but several things can affect the measurement and thus chiliens official strength. Among other things, the chili well be ripe, fully mature, before it makes sense to measure the. It must be expected that those measures have SHU track of. But what about us who grow chillies around the world. Are we sure that we pick chillies, that we strengthen considering, fashion nok? I know that some do not. A chili is not necessarily mature just because it has entered the final color. It must be like to sit a little – and for how long depends on the condition – i.e.. heat and light. Some also claim that chillies have not been given too much water, but is kept a little on the dry side, getting stronger – others say that it is nonsense. Has it been optimal nutrition and has something to say ift. strength? Can it reach full strength in our part of the facts which we can tibyde? what about the chili that is more cold tolerant – they can achieve full strength in Denmark? Can those who are not as cold tolerant? And what about us as partially grown chili inside – there is mounting strength difference here?
Very plays all in and many of the issues are, so far as I know, unanswered. However, I would venture to say, that we reasonably can hit a strength scale which we can use for anything – and since it really does not make sense to invent our own, then we can probably just as well assume that our chili is in the vicinity of the strength which they are measured at other locations. We can use the scale when we communicate about chili. It is very powerful for me is not necessarily very strong for you – or vice versa. But if we are talking about a chili around. 5.000 SHU – we know maybe both where we ca. is much stronger. Our perception of strength is perhaps different, but we have a yardstick to communicate from.
Another good example though I often encounter is when I am asked if I can recommend some chili. So it's nice to know what they think scar a comfortable strength and then to recommend that from.
It can be difficult to remember all those big Scoville numbers, so many have attempted a translation to a 10-point scale. It is a good idea, I think, which makes sense in daily communication with people, that might not be their Scoville on your fingers and it is easier to remember. The challenge then, that we do not agree on how strong chili are in the different levels. En chili som er en styrke 4 på én skala, kan være en styrke 6 på en anden. It's a mess.
For ikke så mange år siden mente man er 350.000 SHU var noget af det allerstærkeste og på mange ældre skalaer er styrke 10 derfor op til 350.000 SHU. But since it was discovered more chillies which is stronger. Derfor er mange nyere skalaer med en indeling som siger at styrke 10 er op til eksempelvis 800.000 SHU. Those scale is blown and there's become a sport to find and breed (crossing and selection) 'The world's strongest chilli’ as in SHU released it as it was last week. At this writing, I have finally heard about measurements greater than 2mill SHU. That's good enough strong. It speaks of the new very strong chillies as' Superhots’ – and it is without strength indication. Nogle vælger at krive at de har styrken 10+ eller 10++ osv., other expanding scale by mood.
So far so good – but why all the talk here. Already, I would like to put a figure on the chili that I know of to communicate and compare the strength. I have therefore been based on some of the newer scales and decided that all Superhots come into their own category: 12
For mig giver det ikke mening at graduere dem yderligere når styrken ligger over 10, but there will be an 'official’ scale for one day, and I will do nicely follow the.
For now, you can expect to strengthen entries here on my pages follows the scale at the top of the page. So are the chillies as I mention to evaluate against each other, if otherwise the SHU indications that I have found on them is correct.
Not all chili is measured me know – so I think there around the web can be found some chili which is strength indicated little on gefühl. We should probably just go with a smile until they are measured.