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Measures Scoville heat units (SHU) comparing hot pepper and spice intensity. Helps predict and adjust dish spiciness.

Trinn-for-trinn guide

1. 1Bell pepper 0 SHU; jalapeño 2,500-8,000; habanero 100,000-350,000; Carolina Reaper 1,400,000+
2. 2Heat compounds (capsaicinoids) concentrated in placenta and seeds
3. 3Removing seeds/membrane reduces heat 50-80%
4. 4Dilution or dairy (casein protein) reduces perceived heat

Løste eksempler

Vanlige feil å unngå

• ✕Assuming SHU equals actual heat experience (compound interaction matters)
• ✕Not removing seeds when seeking mild

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