Prove it Spicy by Scoville Heat Units Test!
Capsaicinoids are the chemical components in capsicum that give the sensation of a spicy taste. The most common and most abundant capsaicinoid in hot peppers is capsaicin. In the food industry, capsaicin content is often used as added value in products as an indicator of the level of spiciness through the Scoville Heat Units (SHU) unit of measurement (chilipeppermadness.com).
What level of spiciness do you want?
The Scoville scale developed by scientist Wilbur Scoville in 1912 is currently used as a benchmark for the spiciness and heat of chilies in “Scoville Heat Units”. The scale ranges from 0 to 16 million Scoville Heat Units (SHU), with 0 being no heat and 16 million being the maximum heat level (scovillescale.org).
Spicy & Delicious. So?
The rise of enthusiasts for spicy sensations in food results in products that can prove the level of spiciness to have more value. In addition to the delicious hot sensation, capsaicin in chili peppers is also known for its nutritional value which is rich in vitamins and minerals, and its antimicrobial and anticancer properties. But consuming spicy food in excess is certainly not recommended, especially for people with less tolerance for spicy food. Possible risks include nausea, vomiting, diarrhea, and stomach cramps (MedCrave).
How SIG Helps
As an ISO 17025 accredited laboratory, SIG succeeded in developing the Total Capsaicinoids test and measuring the Spiciness Level through the Scoville Heat Units (SHU) unit based on the AOAC 995.03 method using HPLC-UV instrumentation until the reading limit reaches 31 mg/kg or the equivalent of 464 SHU.
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