Author Topic: Chili Pepper - FYI  (Read 9268 times)

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Offline CurryCanuck

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Chili Pepper - FYI
« on: September 21, 2006, 01:57 AM »
This is a link I often refer my friends to when they are wondering what type of chili pepper to incorporate into a dish - ( heed the heat  :) ) I think that heat levels in curry is more of a subjective evaluation based on personal recipe experiences .Therefore , when attempting a recipe , the  end user may well find that the chili level might be subject to change based on previous perceptions .

 
http://www.egconsult.com/Scoville.htm

CC
« Last Edit: September 21, 2006, 05:45 PM by CurryCanuck »

Offline tripper

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Re: Chili Pepper - FYI
« Reply #1 on: September 21, 2006, 07:51 AM »
That sounds interesting, we have an HPLC machine at work, I might give that a go. Although it would be much more fun running the Scollville test on people watching them squirm with the heat. I'll have to give it a go with the Chillis from my plant see how hot they are. they seem pretty hot but not up there with the Scotch bonnets and Habanero's.

Thanks for the post.

Offline CurryCanuck

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Re: Chili Pepper - FYI
« Reply #2 on: September 22, 2006, 04:51 AM »
I am sure that if you ran a red savina habanero through a HPLC unit that it would blow the X - Y axis right off the chart . ;D ;D

Offline parker21

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Re: Chili Pepper - FYI
« Reply #3 on: September 22, 2006, 10:08 AM »
hi g/gls
the hottest chilli in the world actually grown in this country in dorset
hence the name "dorset naga" they are the only peeps allowed to supply the seeds for them and they do mail order  8)

gary
 

Offline CurryCanuck

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Re: Chili Pepper - FYI
« Reply #4 on: September 22, 2006, 07:03 PM »
hi g/gls
the hottest chilli in the world actually grown in this country in dorset
hence the name "dorset naga"


923,000 SHU - crikey , thats a little too hot for my liking !  ;D


Offline Yellow Fingers

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Re: Chili Pepper - FYI
« Reply #5 on: September 22, 2006, 07:27 PM »
CC this 923,000 shu and an x-y plot. Mate it's doing my head in. What are you on about?

I'm a simpleton, I just don't know what you are talking about.

Perhaps Curry Queen could help us out here. I know she likes simplicity.

YF

Offline CurryCanuck

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Re: Chili Pepper - FYI
« Reply #6 on: September 22, 2006, 07:44 PM »
Just to clarify ( based on another post ) - ( SHU  ) Scoville Units are the measurement of capsaicin level (the oil that makes chili hot). HPLC is a technique in bio/analytical chemistry that separates and analyses mixtures of substances with the results plotted on an axis .

Offline DARTHPHALL

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Re: Chili Pepper - FYI
« Reply #7 on: September 22, 2006, 07:45 PM »
Doest that mean its really Bloody hot  :D

Offline CurryCanuck

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Re: Chili Pepper - FYI
« Reply #8 on: September 22, 2006, 07:48 PM »
Off ths scale !! :)

Offline Yellow Fingers

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Re: Chili Pepper - FYI
« Reply #9 on: September 22, 2006, 07:54 PM »
well duh..mm shoot CC,,you sho are edumucated

respex.

FY.

 

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