Do you know how the spiciness of a chili is measured?

In addition to its vitamins and minerals, chili peppers have a substance called capsaicin, which is responsible for stimulating the thermal receptors of the skin and mucous membranes, making us feel that characteristic itching or pungency of these delicious fruits.

The greater the amount of capsaicin, the higher the degree of hotness of the chili peppers and we call it scoville units (SHU), thanks to Willbur Scoville who invented a procedure to measure the pungency of hot peppers by diluting the extract of the chili in a solution of sugar water until it is not possible to perceive the spiciness.

Although there are more advanced laboratory processes for measuring capsaicin today and Wilburr's method became a secondary test, we wanted you to know how the spiciness level and its measurement were standardized around the world, so when you try the Carolina reaper and you feel that your mouth is burning know that you have to dilute this chili 2'200,000 times in sugar water so that its spiciness is imperceptible.

At Chili INC we have chili peppers from the mild to the hottest in the world, that if you are a lover of spicy you will find the one you like the most and if you have not eaten spicy you can start trying and we guarantee that, like us, you will become a #chililover.