#wilbur scoville

[aernburrsir]

random wilbur scoville art

I hope I haven't posted this before lol

[dreaminginthedeepsouth]

TODAY'S FROZEN MOMENT - Today marks the 65th Anniversary of this phenomenal photo - August 12th, 1958 - this now-famous photo was taken… later to be given the title "A Great Day in Harlem" when it was published in Esquire magazine. Art Kane, an art director for the magazine, was finally allowed to do a photo assignment... A jazz lover, Kane said he wanted to assemble the best in jazz for a shot, at 10 in the morning... Most people laughed at him...but...somehow he pulled this off; they showed up...as requested, to 17 East 126th Street...astonishing really... Subsequently, a documentary about the photo added to the magic... as did the allowance of the neighbors, the kids in the front and the folks in the windows… just so special… See below for a list of who's who... of the 57 musicians here, only 2 remain: Sonny Rollins and Benny Golson... but the shot, like all of the music, is eternal…

[01 – Hilton Jefferson, 02 – Benny Golson, 03 – Art Farmer, 04 – Wilbur Ware, 05 – Art Blakey, 06 – Chubby Jackson, 07 – Johnny Griffin, 08 – Dickie Wells, 09 – Buck Clayton, 10 – Taft Jordan, 11 – Zutty Singleton, 12 – Red Allen, 13 – Tyree Glenn, 14 –��Miff Molo, 15 – Sonny Greer, 16 – Jay C. Higginbotham, 17 – Jimmy Jones, 18 – Charles Mingus, 19 – Jo Jones, 20 – Gene Krupa, 21 – Max Kaminsky, 22 – George Wettling, 23 – Bud Freeman, 24 – Pee Wee Russell, 25 – Ernie Wilkins, 26 – Buster Bailey, 27 – Osie Johnson, 28 – Gigi Gryce, 29 – Hank Jones, 30 – Eddie Locke, 31 – Horace Silver, 32 – Luckey Roberts, 33 – Maxine Sullivan, 34 – Jimmy Rushing, 35 – Joe Thomas, 36 – Scoville Browne, 37 – Stuff Smith, 38 – Bill Crump, 39 – Coleman Hawkins, 40 – Rudy Powell, 41 – Oscar Pettiford, 42 – Sahib Shihab, 43 – Marian McPartland, 44 – Sonny Rollins, 45 – Lawrence Brown, 46 – Mary Lou Williams, 47 – Emmett Berry, 48 – Thelonius Monk, 49 – Vic Dickenson, 50 – Milt Hinton, 51 – Lester Young, 52 – Rex Stewart, 53 – J.C. Heard, 54 – Gerry Mulligan, 55 – Roy Eldridge, 56 – Dizzy Gillespie, 57 – Count Basie.]

[Mary Elaine LeBey]

[madamlaydebug]

{A Great Day in Harlem}

Red Allen

Buster Bailey

Count Basie

Emmett Berry

Art Blakey

Lawrence Brown

Scoville Browne

Buck Clayton

Bill Crump[2]

Vic Dickenson

Roy Eldridge

Art Farmer

Bud Freeman

Dizzy Gillespie

Tyree Glenn

Benny Golson*

Sonny Greer

Johnny Griffin

Gigi Gryce

Coleman Hawkins

J.C. Heard

Jay C. Higginbotham

Milt Hinton

Chubby Jackson

Hilton Jefferson

Osie Johnson

Hank Jones

Jo Jones

Jimmy Jones

Taft Jordan

Max Kaminsky

Gene Krupa

Eddie Locke

Marian McPartland*

Charles Mingus

Miff Mole

Thelonious Monk

Gerry Mulligan

Oscar Pettiford

Rudy Powell

Luckey Roberts

Sonny Rollins*

Jimmy Rushing

Pee Wee Russell

Sahib Shihab

Horace Silver*

Zutty Singleton

Stuff Smith

Rex Stewart

Maxine Sullivan

Joe Thomas

Wilbur Ware

Dickie Wells

George Wettling

Ernie Wilkins

Mary Lou Williams

Lester Young

[rabbitcruiser]

Totally Chipotle Day

Totally Chipotle Day is celebrated annually every May 5. It’s a day to pay homage to the humble chipotle pepper, which is used in Mexican and Mexican-inspired dishes in the U.S. This kind of pepper is indeed versatile enough to be used in any cuisine. Hotter than a poblano pepper but not as hot as a serrano pepper on the Scoville scale, National Totally Chipotle Day is a perfect time to stock up on these tasty peppers and use them liberally to add spice to your day.

History of Totally Chipotle Day

Chipotle peppers have been around since ancient times. It’s as old as Mexican cuisine itself. Their name comes from ‘Nahuatl,’ the language spoken by the Aztecs. It combines the words ‘chili’ (pepper) and ‘poctli’ (smoke), to mean ‘smoked pepper.’ A favorite of many pepper aficionados, it actually begins as a jalapeño pepper. There are different varieties of jalapeños with varying degrees of heat. It was once primarily found in the markets of central and southern Mexico. From the total production of jalapeños in Mexico, 60% accounts for pickled products, 20% is consumed fresh, and 20% becomes chipotle.

It became widely available in the more northern areas of North America as Mexican food became sought after and jalapeño production and processing likewise expanded to that area. The traditional process of its transformation starts when ripe, red jalapeño peppers are put out to dry. After being placed on metal grills, the peppers are then smoked in an oven for several days until they completely dry out. Many Mexican peppers have two names, one for the fresh version and another for the smoked or dried version.

The process results in an earthy and pungent ingredient. Its deep smokey flavor and complexity are best paired with flavors that help round it out. Lime juice, cilantro, garlic, or a touch of sweetness are some ideas to try. American favorites like tacos, chilis, and enchiladas are dishes that go well with their flavor. You can also use them in soups, sauces, salsa, marinades, and roasted vegetables. The possibilities for this pepper are endless!

Totally Chipotle Day timeline

Early 13th Century

The Peppers are Preserved

Smoke-drying chipotles as a way of preserving food in case of a bad harvest is practiced in Mesoamerica.

1400s — 1500s

The Chillis Sail to Europe

Dried chillis make their way to Europe and beyond after Christopher Columbus brings them back from his voyage to the New World.

1500s

The Preservation Process is Passed on

The Aztecs adopt the practice of smoke-drying chipotles and then pass it on to the Spaniards who eventually pass it on to the rest of the world.

1912

The Scoville Scale is Invented

Pharmacologist Wilbur Scoville creates a way to measure the heat level of peppers using Scoville Heat Units or S.H.U.

Totally Chipotle Day FAQs

What is the hottest pepper out there?

The Carolina reaper is a cross between a ghost pepper and a red habañero that clocks in at 2.2 million S.H.U., or 20x hotter than a jalapeño!

How is chipotle pronounced?

In the U.S., its pronunciation tends to be highly Americanized, as ‘tchee-POHT-lay’ or ‘tchee-POT-leh.’ Whatever you do, don’t pronounce it ‘chee-Po-til!’

What's the difference between a jalapeño and a chipotle?

Jalapeños are naturally grown and found, while chipotles are created when jalapños are smoked. Jalapeños are green and pack less heat than dark red chipotle.

Totally Chipotle Day Activities

Cook with them: Buy some chipotle peppers and use them in your favorite dishes. Mix up marinades, dips, and sides of this flavorful pepper for an appetizing bite!

Take photos of them: Pics or it didn’t happen! Share photos of your creations on your social media feed to get others salivating over your tasty meals.

Throw a Mexican fiesta party: Get those ponchos and sombreros out, it’s time for a Mexican-themed party! Serve tasty nibbles such as tacos, guacamole, and nachos. Wash them down with tequilas or margaritas and you’ve got yourselves a real party.

5 Fiery Facts About Chipotle Peppers

They’re actually jalapeño peppers: Jalapeños left on the vine are harvested when they turn red and smoke-dried to make chipotle peppers.

Jalapeños to make chipotle peppers: To make just one pound of chipotle peppers, you need ten pounds of jalapeños!

There are two types: Dark red ‘morita’ peppers have been smoked and dried for half the time of darker chipotles, while ‘meco’ peppers are smoked twice as long, resulting in a darker gray color.

It comes in different forms: You can buy them in whole pods, ground, flakes, powder, or in an adobo sauce mix.

It has a Scoville scale score: Used to measure heat in food, the chipotle pepper registers between 3,000 and 10,000 S.H.Us.

Why We Love Totally Chipotle Day

They may prevent heart attacks: Chipotle peppers are packed with nutrients that are good for our health. They have been linked to a reduction in cardiovascular diseases like strokes and atherosclerosis.

They may help diabetes sufferers: Capsaicin, an active component found in peppers, can aid in managing insulin levels in the body. This reduces high blood sugar in the body, which is one of the many dangerous conditions associated with diabetes.

They may ease respiratory conditions: Capsaicin encourages mucus secretion, emptying out the airways and sinuses. It’s then able to remove irritants or bacteria that cause respiratory or sinus issues.

Source

[meret118]

Chili extracts have been used as painkillers for centuries or longer, stretching back into the pre-Columbian era. In 1552, a pair of Mexican natives, Martín de la Cruz, a healer, and Juan Badiano, a teacher, collaborated on a guide to Aztec herbal remedies now known as the Badiano Codex. It makes extensive use of the analgesic properties of chilies. One remedy for inflamed gums was to make a compress: boil the roots of several kinds of pepper plants along with a chili paste, wrap the resulting stew in cotton, and press it against the afflicted area.

Elsewhere, native Americans rubbed hot peppers on their genitals to dull sensation and prolong their sexual pleasure—something early Spanish settlers also tried, to the dismay of prudish priests accompanying them. In nineteenth-century China, chili extracts were used as a local anesthetic for men about to be castrated to serve the emperor’s court as eunuchs.

It was capsaicin’s pain killing potential that the chemist Wilbur Scoville was trying to exploit when he developed his eponymous heat scale a century ago.

. . .

the milky sap of the resin spurge, a cactus-like plant that grows in the Atlas Mountains of Morocco. Moroccans slash open the plant, let the sap run out and dry, and harvest and sell the resulting resin, which contains the most powerful chemical irritant known: resiniferatoxin, or RTX for short, a form of supercapsaicin. Pure capsaicin rates at 16 million Scoville units; RTX rates at 16 billion, a thousand times hotter. Touching resin spurge sap causes severe chemical burns; swallowing more than an eyedropper full is fatal. Yet when greatly diluted, it has powerful medicinal qualities.

In the first century AD, Juba, a North African king who was married to a daughter of Marc Antony and Cleopatra, had a terrible case of constipation, and his Greek physician Euphorbus prescribed some sap that had been dried, ground up, and cut with water. (The word “spurge” derives from the French word for “purge.”) This ancient laxative worked so well that Juba named the plant “Euphorbia,” after his doctor. Centuries later, Carl Linnaeus followed suit and named this genus of plants Euphorbia, and this particular one Euphorbia resinifera. Today, the resin is used to treat nasal blockages, snakebites, and poisons

[tubetrading]

The Fiery World of Hot Sauce: A Comprehensive Guide to Varieties and Scoville Units

Foodies all around the world have fallen in love with hot sauce for its intoxicating blend of heat and flavour.  There is a wide range of hot sauces available, each with its own unique flavour and level of spiciness measured in Scoville units.  In this in-depth primer, you'll learn everything there is to know about the spicy condiment known as hot sauce, from its many varieties and historical contexts to its measurement of heat on the Scoville scale.  From the heart of Saudi Arabia to your table.  Choose our hot sauce from the trusted Hot Sauce supplier in KSA (Kingdom of Saudi Arabia) - Modern Food Products.

The Origins of Hot Sauce:

Ancient cultures like the Aztecs were using chilli peppers in their cooking for thousands of years, which is where the idea for spicy sauce likely originated.  Ingredients like vinegar, salt, spices, and even fruit or vegetables can be added to the mix for preparing spicy sauce.  The resulting sauce can be used to enhance the flavour of food and awaken the taste buds.

Varieties of Hot Sauce:

There is a broad selection of spicy sauces, each with its own special blend of spices and flavour.  Here are some popular types of hot sauce you could encounter:

Tabasco Sauce:  Famous hot sauce, Tabasco, is prepared by combining Tabasco chilli peppers, vinegar, and salt.  Its sour taste and gentle heat make it a welcome addition to foods like pizza, eggs, and soups.

Sriracha:  Sriracha is a Thai sauce that is prepared from red chilli peppers, garlic, vinegar, sugar, and salt and has a velvety texture.  It's great for dipping, drizzled over noodles, or used as a marinade for meats, as it has just the right amount of heat and sweetness.

Louisiana Hot Sauce:  Originating in the state of Louisiana, this fiery condiment is a mainstay of Southern cooking.  It's a flexible condiment because it's made with aged cayenne peppers, vinegar, and salt yet has a lower heat than other versions.

Habanero Hot Sauce:  The habanero peppers, carrots, onions, and lime juice that go into the making of habanero hot sauce are what give it its signature fruity flavour and extreme heat.  Salsas, marinades, and even cocktails can benefit from the spicy kick that it brings.

Ghost Pepper Sauce:  A leading contender for individuals looking for a very intense level of heat is ghost pepper sauce.  This sauce, which is not for the faint of heart and should only be used in moderation because it is made from one of the hottest chilli peppers on the Scoville scale, should be avoided.

Scoville Units and Measuring Heat:

The Scoville scale, which was named after an American chemist called Wilbur Scoville, is used to determine how spicy a particular hot sauce is.  This scale is used to measure the amount of capsaicin, which is the chemical that gives chilli peppers their characteristic burning sensation when consumed.  Pure capsaicin has a Scoville rating of 16 million, which places it at the top of the list, whereas bell peppers and other relatively mild peppers have a score of zero.

For instance, the Scoville scale places a moderate jalapeno pepper somewhere between 2,500 and 8,000 units, while the notorious Carolina Reaper, which is considered to be one of the hottest chilli peppers in the world, registers a searing 1.6 million to 2.2 million units.  Taste the authentic flavours of Saudi Arabia.  Shop hot sauces from Modern Food Products - one of the top Hot Sauce manufacturers in KSA (Kingdom of Saudi Arabia) and elevate your dishes!

Choosing the Right Hot Sauce for Your Palate:

When choosing a spicy sauce, it is important to take into account both your ability to tolerate heat and your preferred flavours.  If you've never had hot sauce before, it's best, to begin with a variety that's not too spicy, like Tabasco or Louisiana Hot Sauce.  Move on to more fiery options like habanero or ghost pepper sauce as your tolerance for heat increases.

Pay attention to the list of ingredients as well because some hot sauces include additives such as artificial colours, preservatives, or an excessive amount of sodium in their formulations.  To take your culinary experience to the next level, choose sauces that are made with natural ingredients.

Final Thoughts:

The arena of hot sauce is an exciting and varied one, as it offers a wide variety of flavours and Scoville unit ratings to accommodate a variety of different preferences in terms of taste.  There is a variety of hot sauces available, ranging from those with a subtle tang, like Tabasco, to those with blistering heat, like ghost pepper sauce.  Just keep in mind to take things slowly at first, relish the aromas, and have fun as you venture into the blazing realm of spicy sauce.  Why not pique your curiosity about new flavours by adding a dash of hot sauce to one of your dishes today? Get hot sauce from Modern Food Products - a leading Hot Sauce supplier in KSA (Kingdom of Saudi Arabia).

[tenaciousbouquetexpert]

The Heat Scale: Understanding the Spiciness in Indian Food at Top of India

Introduction

Ah, Indian cuisine! A vibrant tapestry of flavors, aromas, and colors that invites you to explore its depths. Among the many elements that make Indian food tantalizingly unique is its spiciness. But what does it mean when we say a dish is "spicy"? How do we measure this spiciness? Fear not, dear reader! This article will take you on a delicious journey through The Heat Scale: Understanding the Spiciness in Indian Food at Top of India. From regional variations to the science behind heat, we’ll unravel all that you need to know about how spice reigns supreme in Indian culinary traditions.

The Heat Scale: Understanding the Spiciness in Indian Food at Top of India

So, what exactly is this heat scale? Simply put, it’s a way to quantify the spiciness of food. In Indian cuisine, spices are not just for flavor; they also play a crucial role in health and culture. The heat scale typically measures the pungency levels of chili peppers using Scoville Heat Units (SHU). The higher the SHU value, the spicier the pepper.

Understanding Scoville Heat Units (SHU)

Did you know that Scoville Heat Units were named after Wilbur Scoville, an American pharmacist? The SHU measurement is based on how much sugar water it takes to dilute pure capsaicin—the compound responsible for that fiery kick in chili peppers. For instance:

Bell Peppers: 0 SHU (sweet) Jalapeños: 2,500 - 8,000 SHU Bhut Jolokia (Ghost Pepper): 1,000,000+ SHU

This scale helps both chefs and diners gauge how spicy a dish might be before diving in.

Why Spice Matters in Indian Cuisine

Spices are integral to Indian cooking; they awaken our senses and often define regional dishes. They also carry health benefits—from aiding digestion to having anti-inflammatory properties.

Regional Variations of Spice Levels

India is vast and diverse; each region has its own spice profile:

North India: Known for creamy curries with warm spices like cumin and coriander. South India: Features fiery dishes with red chilies and mustard seeds. West India: Includes sweet-spicy flavors from Gujarat and fiery curries from Maharashtra. East India: Famous for mustard oil and green chilies.

Each region's climate and cultural influences play an essential role in determining spice levels.

The Role of Chilies in Spicing Up Dishes

Chilies are perhaps the most recognized ingredient contributing to heat in Indian cuisine. But did you know there are over 400 varieties grown https://sites.google.com/view/topofindia/ across India? Each type brings its unique flavor profile and heat level.

Types of Chilies Commonly Used

Here’s a quick rundown of some popular chilies used throughout Indian kitchens:

| Chili Type | Heat Level (SHU) | Flavor Profile | |---------------------|------------------|-----------------------| | Kashmiri Chili | 1,000 - 2,000 | Mild & fruity | | Green Chili | 5,000 - 15,000 | Fresh & pungent | | Byadgi Chili | 30,000 - 50,000 | Smoky & sweet | | Naga Viper | 900,000+ | Intense & fruity |

These chilies can transform even simple dishes into something extraordinary!

Cooking Techniques That Amplify Heat

[madamelaydebug]

{A Great Day in Harlem}

Red Allen

Buster Bailey

Count Basie

Emmett Berry

Art Blakey

Lawrence Brown

Scoville Browne

Buck Clayton

Bill Crump[2]

Vic Dickenson

Roy Eldridge

Art Farmer

Bud Freeman

Dizzy Gillespie

Tyree Glenn

Benny Golson*

Sonny Greer

Johnny Griffin

Gigi Gryce

Coleman Hawkins

J.C. Heard

Jay C. Higginbotham

Milt Hinton

Chubby Jackson

Hilton Jefferson

Osie Johnson

Hank Jones

Jo Jones

Jimmy Jones

Taft Jordan

Max Kaminsky

Gene Krupa

Eddie Locke

Marian McPartland*

Charles Mingus

Miff Mole

Thelonious Monk

Gerry Mulligan

Oscar Pettiford

Rudy Powell

Luckey Roberts

Sonny Rollins*

Jimmy Rushing

Pee Wee Russell

Sahib Shihab

Horace Silver*

Zutty Singleton

Stuff Smith

Rex Stewart

Maxine Sullivan

Joe Thomas

Wilbur Ware

Dickie Wells

George Wettling

Ernie Wilkins

Mary Lou Williams

Lester Young

[xtruss]

Experts say store-bought chilis are getting bigger and more mild—though other growers are breeding the spiciest peppers they can. Photograph By Ian Laker, Getty Images

Are Chili Peppers Getting Less Spicy? The Truth Is Complicated.

Jalapeños At The Supermarket Are Twice as Big As They Used To Be, And More Mild, One Expert Says.

— By Eric Alt | May 09, 2024

Hot chili peppers can illicit big reactions: flushing in the face and ears, panting, tearing up, sweating, and maybe even some swearing. Chilis are inherently dramatic—and even by its own standards, the peppers have had an explosive couple of years.

Severe climate conditions might cause another shortage of sriracha hot sauce after a lapse in 2022 for the same reason. In 2023, a product with a single tortilla chip made with two of the hottest peppers in the world was pulled from shelves “out of an abundance of caution,” though a 14-year-old’s family says he died after eating the chip. Meanwhile, over the last year or so, panic that peppers are being purposefully grown to be less spicy have been inflamed by conspiracy theorists.

On the other hand, certain farmers are pushing back on the alleged “weakening” of peppers by cultivating barely-fit-for-human-consumption levels of heat. There’s also the popularity of viral internet series like “Hot Ones,” where celebrities eat chicken wings basted in hotter and hotter sauces, and “hot” snack varieties that have grown to include Cinnefuego Toast Crunch and Carolina Reaper chocolate.

Regardless of whether you prefer milder peppers or boundary-pushing spice, it seems like there is less and less middle ground for the curious foodie. Do you have to settle for only mild or life-choice-questioning hot, with nothing in between? And is our understanding of a chili’s heat—largely through the 112-year-old Scoville measurement process—even accurate?

Heat Vs. Flavor

“There’s no denying things are going in two different directions,” says Ted Ballweg, chili farmer and owner of Savory Accents. There are two camps, he says: one that prefers flavor over heat, and the other pushing the limits of how spicy chilis can be.

For those of us noticing weaker chilis at the supermarket, something else might be at play. As food historian and novelist David DeWitt, known as “The Pope of Peppers,” points out, part of the reason is simple profit.

“Generally, the larger the chili, the milder it is,” says DeWitt. “These days, jalapeños are getting to be about six inches long, when they used to be about three. Farmers are deliberately breeding for larger pods because they get paid by the poundage. Larger chilis weigh more, so they get paid more.”

Brad Rubin, Agri-Food Institute sector manager at Wells Fargo, told the Food Institute that yes, peppers are getting bigger and less flavorful because larger, more consistently spicy peppers sell better in stores.

To be clear though, DeWitt says in his experience he hasn’t found products like sriracha (which uses very common serrano peppers) to be any less spicy than before.

Why The Scoville Scale Doesn’t Work

Pharmaceutical chemist and professor Wilbur Scoville developed the Scoville Organoleptic Test in 1912, and it remains the standard 112 years later. The problem is that it wasn’t a precise system then and hasn’t gotten any more so with age.

The Scoville test works through taste testers. They’re given a solution of capsaicin, the compound that makes chilis spicy, in sugar water. More and more water is added until the tester says they no longer feel the heat. The Scoville rating is the number of times required to dilute the solution to eliminate the heat—so a pepper with a Scoville rating of 10,000 means the solution needs to be diluted 10,000 times to be neutralized.

Wilbur Lincoln Scoville (1865 – 1942) was an American pharmacist known for his creation of the "Scoville Organoleptic Test", now standardized as the Scoville scale

Scoville tests have always depended on humans—and as anyone who has watched more than one episode of “Hot Ones” knows, sometimes you get someone who is completely unfazed by even the hottest sauces and sometimes you get someone who can barely get beyond mild without tearing up.

“That’s not very scientific, but it’s the only method we have,” Ballweg says. “All of our taste buds are different.”

Heat tolerance in people can be largely genetic, as shown in a 2012 study conducted by the University of Helsinki. Researchers took two sets of twins—one that shared the same genetic makeup (identical twins) and the other who had genetic distinctions (fraternal twins)—to measure their reactions to spicy foods. Their results suggest there are common genetic factors that can greatly impact a person’s response to spice—anywhere from 18 to 58 percent, with the rest determined by environmental factors.

Taking the human element out of the equation, heat level can vary a lot even within one species of chili pepper. Ballweg points to changes in their growing environment as a big factor. “Last year was a very hot, dry year here in Wisconsin…So the same pepper a year before that might have been 30,000 on the Scoville scale was now around 60,000 to 70,000. There are so many factors that can change a pepper’s heat level, in addition to subjective taste tests.”

More Options Than Ever Before

The mildest and hottest peppers get the most attention, so the concept of a “middle ground” may seem like a futile quest. But both Ballweg and DeWitt believe that you don’t have to settle for either defanged peppers or potentially toxic endurance tests.

Ballweg posts a Scoville Scale display at his market stands, so people can assess his peppers’ heat levels and find something that suits their tastes or intentions. “My suggestion is for folks to shop their local farmers markets for fresh chilis, because the farmers that grow them often have insight into heat and flavor profiles,” he says. “The bottom line for the consumer is ‘more varieties are better’—just ask questions to become enlightened about what suits you best. You have choices.”

With increased knowledge of and desire for more pepper flavor, peppers becoming less spicy might simply be a cultural shift. More ethnically and culinarily diverse food is available to and accepted by diners than ever before, and we’re all just...used to it.

“There’s definitely a bigger tolerance for spice than I’ve ever seen in my 70 years on the planet,” DeWitt says. “People travel more, they see more on TV, and have more opportunities to experience other culture’s cuisine.”

[bisquicklite]

Day 12: Spicey

A portrait of Wilbur Scoville; creator of the Scoville scale. His book, 'The Art of Compounding', has one of the earliest mentions of milk as an antidote for spice.

[flaminghamsterhotsauce]

Wilbur Lincoln Scoville and the Scoville Organoleptic Test: A Legacy of Spiciness

Wilbur Lincoln Scoville, an American chemist and pharmacist, made a profound impact on the field of sensory analysis during the early 20th century. His groundbreaking work led to the development of the Scoville Organoleptic Test, which quantifies the pungency and heat of chili peppers. This paper delves into the life and contributions of Wilbur Scoville, the principles underlying the Scoville Organoleptic Test, and its enduring relevance in the context of sensory analysis, culinary arts, and the hot sauce industry. From Scoville's beginnings to the continued evolution of his test, we explore the rich and spicy legacy of a man who forever changed the way we experience heat.

Keywords: #Wilbur Scoville, #Scoville Organoleptic Test, #sensory analysis, #chili peppers, #pungency, #hot sauce, #culinary arts.

Introduction

The world of culinary arts, food science, and sensory analysis owes much to the pioneering spirit of Wilbur Lincoln Scoville. Born on January 22, 1865, in Bridgeport, Connecticut, Scoville was a chemist and pharmacist with a passion for unraveling the mysteries of sensory perception, particularly the pungency of chili peppers. His enduring legacy can be measured in Scoville Heat Units (SHU), a scale that quantifies the spiciness or heat of peppers, and in the enduring significance of the Scoville Organoleptic Test.

This paper embarks on a journey through the life of Wilbur Scoville, the principles behind his groundbreaking Scoville Organoleptic Test, and the test's continued relevance in the modern world of culinary arts and food science.

Wilbur Scoville: A Biographical Sketch

Wilbur Scoville's journey into the world of sensory analysis began in the late 19th century. After graduating from the Philadelphia College of Pharmacy in 1882, he ventured into the pharmaceutical realm. His early years as a pharmacist and chemist would shape his future as a pioneer in sensory analysis. Scoville's work with Parke-Davis, a leading pharmaceutical company, exposed him to the intricacies of pharmaceutical compounding, including the challenge of assessing the pungency of active ingredients.

In 1912, Scoville introduced the world to the Scoville Organoleptic Test, a method for systematically quantifying the heat of chili peppers. This groundbreaking contribution was not only a boon to the pharmaceutical industry but would go on to revolutionize the culinary world and beyond.

The Scoville Organoleptic Test

The Scoville Organoleptic Test, the cornerstone of Scoville's contributions, is a testament to its simplicity and effectiveness. The test hinges on the concept of dilution, revealing its spiciness-measuring magic through the trained senses of human tasters. This straightforward yet profound test has stood the test of time and remains a pillar in the realm of sensory analysis.

The Scoville Organoleptic Test can be summarized in the following steps:

Selection of Peppers: A specific variety of chili pepper is chosen for testing, typically in dried form. The preservation of the peppers' pungency is of utmost importance.

Creating Pepper Extract: The selected dried peppers are finely ground into a powder. From this powder, an alcohol-based extract is prepared. The alcohol extract plays a crucial role in dissolving the pungent compounds present in the peppers.

Dilution Series: The extracted pepper solution undergoes a series of dilutions, each with a lower concentration of the pepper's extract. These dilutions are prepared using a sugar-water solution.

Taste Testing: A panel of human tasters, also known as sensory judges, evaluate each dilution. These trained individuals gauge the heat or pungency of the pepper extract.

Scoville Heat Units (SHU): The Scoville Heat Units (SHU) are determined by identifying the highest dilution at which tasters can still detect the heat. A higher SHU denotes a greater pungency, requiring more dilutions before the heat is no longer perceivable.

The Scoville scale spans from 0 SHU for mild peppers, such as bell peppers, to over 2,000,000 SHU for extraordinarily hot varieties like the Carolina Reaper. As a result, the Scoville Organoleptic Test provides a standardized and repeatable method for assessing the heat of chili peppers.

Enduring Significance

The enduring significance of Wilbur Scoville's work and his Scoville Organoleptic Test is multi-faceted and wide-ranging. Here's how his legacy continues to influence various fields and aspects of our lives:

Standardization: The Scoville scale is one of the most recognizable systems for quantifying pepper heat. It offers consumers a frame of reference for selecting peppers and hot sauce products based on their preferred level of spiciness.

Food Industry: Hot sauce manufacturers and the food industry as a whole rely on the Scoville scale to accurately label their products. This aids in marketing and enables effective communication with consumers regarding product heat levels.

Pharmaceuticals: The principles underpinning the Scoville Organoleptic Test have left a lasting imprint on sensory analysis in the pharmaceutical industry, where the test's fundamental approach to dilution and tasting is still employed.

Culinary Creativity: The Scoville scale encourages culinary creativity, allowing chefs and home cooks to experiment with a variety of chili pepper varieties to craft unique and flavorful dishes.

Research and Breeding: In the field of agriculture, the Scoville scale is crucial for research and breeding programs aimed at developing new chili pepper varieties with specific heat profiles.

Modern Applications

The Scoville Organoleptic Test and the Scoville scale continue to evolve and adapt to the modern world. Today, sensory analysis benefits from technological advancements, including high-performance liquid chromatography (HPLC) and gas chromatography-mass spectrometry (GC-MS), which provide precise measurements of capsaicinoids—the compounds responsible for chili pepper heat. These technologies complement the Scoville scale and offer a more quantitative approach to spiciness assessment.

While HPLC and GC-MS enhance the accuracy of heat measurement, the Scoville scale's simplicity and accessibility remain integral to sensory analysis. Its enduring significance is not only seen in its continued use but also in its iconic presence. The Scoville scale is a touchstone for heat and flavor aficionados, helping them navigate the world of chili peppers and hot sauces.

Conclusion

Wilbur Lincoln Scoville's groundbreaking contributions to sensory analysis and the development of the Scoville Organoleptic Test have left a legacy that transcends time. The spicy journey of chili peppers, from Scoville's early years as a pharmacist to the modern culinary landscape, reflects his enduring influence. The Scoville scale, though now accompanied by more advanced analytical techniques, remains an iconic emblem of pungency and spice.

Wilbur Scoville's work is a testament to the power of simple yet elegant solutions in the world of science. His legacy continues to ignite the passions of chili pepper enthusiasts, heat seekers, and scientists alike. The Scoville Organoleptic Test remains a touchstone for quantifying the unquantifiable—heat—and stands as a spicy testament to one man's quest to understand the world of sensory perception. In the world of spice, Wilbur Scoville's name will forever be synonymous with the fiery sensations we seek and savor.

[jeenamarnapak]

What You Should Know Before Purchasing Pepper Spray

If you`ve ever bitten right into a chili pepper and further to the acute burning to your mouth, discovered your eyes and nostril burning and watering. Then you've got skilled a totally small pattern of the sensations that pepper spray can cause. Before we pass on, let's get a few definitions out of the manner:

Definitions:

• Oleoresin - A certainly going on combination of oil and resin extracted from flora.

• Capsicum - 1. Any of diverse tropical American pepper flora of the genus Capsicum. Especially any of the various cultivated kinds of the species C. annuum and C. frutescence. 2. The fruit of any of those flora, mainly the dried smelly kinds used as a condiment and in medicine.

• Capsaicin - A colorless, smelly, crystalline compound, C18H27NO3, that comes from capsicum and is a sturdy irritant to pores and skin and mucous membranes.

Manufacturing Pepper Spray:

The smelly "Spicy" warmth in peppers comes from certainly going on chemical analogues referred to as Capsaicinoids. Most OC sprays include an extract from herbal peppers. Capsaicinoids also are produced synthetically. This article will recognition on merchandise produced the usage of herbal ingredients.

Oleoresin Capsicum changed into referred to as the energetic element in Pepper spray. However, as you examine this newsletter you may apprehend why that assertion is a bit misleading. For years Professional Law Enforcement officials everywhere in the state have cited Pepper Spray as "OC" or "OC spray." Many of them, like myself idea Oleoresin Capsicum changed into the energetic element. I reality, it is Capsaicin, a spinoff of capsicum, this is greater correctly the energetic element in Pepper Spray. Capsaicin, a powerful irritant is brought to a solvent, together with alcohol or water, then packaged in an aerosol box as pepper spray. Capsaicin in its' natural shape is a white powder and has a Scoville Heat Rating of 16,000,000. A unmarried drop of natural Capsaicin is so warm that a unmarried drop diluted in 100,000 drops of water will produce blistering at the tongue.

Depending on the producing process, pepper spray may be disbursed everywhere from some inches to numerous ft farfar from your target. When the energetic element contacts the pores and skin, it may briefly incapacitate an attacker. The attacker stories extreme burning of the pores and skin, nostril and eyes, making it hard to look and affording you an possibility to depart the area. Some formulation produce a spray, others a foam stream. Still others upload a innocent vegetable dye, to assist police become aware of perpetrators.

Capsaicinoids produce the "warmth" in peppers. Not all peppers are warm. Some are genuinely mild, even sweet. That's due to the fact peppers, like maximum different flora develop in lots of types and environments. Since the "spicy" warmth in peppers changed into variable, a manner needed to be devised to degree and charge the pungency in peppers.

In 1912 via way of means of Pharmacist Wilbur Scoville created one of the earliest structures for measuring the "Heat" in peppers. Scoville advanced an empirical machine primarily based totally at the subjective sensitivity of a panel of five human "tasters" The "Scoville Scale," changed into genuinely extraordinarily inaccurate. But, Scoville Heat Units (SHUs) remained the usual for measuring the pungency in peppers till the early Sixties whilst the American Spice Trade Association (ASTA) brought a distinct model of the Scoville Method. Over the subsequent 35 years the evolution of technological know-how allowed for a good deal greater correct analysis. Finally, in 2003 the ASTA and the American Organization of Analytical Chemists (AOAC), authorized the requirements utilized by maximum of the enterprise today.

Today, the enterprise nonetheless makes use of SHUs for labeling of many pepper spray merchandise. However, phrases like Pure Capsaicin (PC) and Total Capsaicinoids (TC) update or accompany the SHU measurements. Under the brand new standard, each the ASTA and AOAC charge natural Capsaicin at 16,000,000 SHUs. Pepper Sprays supposed to be used on people are rated from 200,000 to 2,000,000 SHUs or higher. Sprays supposed to repel huge animals, together with bears are rated at 9,000,000 SHUs or greater.

Read More: Successfully incapacitating criminals with stun guns

[rabbitcruiser]

National Hot Heads Chili Day

Chili lovers celebrate National Hot Heads Chili Day on January 17 every year. On this day, chili heads, heat-seekers, and extreme eaters try out the spiciest chilis. National Hot Heads Chili Day is celebrated with habanero-eating challenges, fancy-dress contests, and cook-offs of popular recipes. Chilis are also made to take the official Scoville heat scale. This doesn’t mean that you have to be a daredevil to celebrate the day — anyone who likes their meal a little hot can celebrate the day! Spices and chilis add a distinct flavor to the dish. Thai, Indian, Creole and Caribbean dishes are famous for their heat content and boast of some excellent gastronomic experiences!

History of National Hot Heads Chili Day

We don’t quite know how National Hot Heads Chili Day came to be but it’s safe to say that one fine day all the chili lovers got together and decided to celebrate hot and spicy food. This makes sense given how humans have always had a knack for chilis in their food — the first recipes for spicy foods go back to 6,000 years! This means that humans have been enjoying spicy food for quite some time. While the foods that we enjoy today may have changed and recipes altered, we still love spicy food. Unlike other animals, humans prefer spicy food simply because it tastes so incredible and on a plus side, spices also offer several health benefits.

Spices such as turmeric and cumin that have powerful antimicrobial and antioxidant properties can kill bacteria outright. Studies show that the capsaicin in hot peppers can reduce inflammation and decrease the chances of heart disease. It can also aid in weight loss. In Ayurvedic medicine, the inflammatory properties of chilis have brought relief from many different conditions, such as headaches, autoimmune disorders, and arthritis. Spicy foods can also help fasten your metabolism. Studies also show that certain spices, like pepper chilies, turmeric, cinnamon, and cumin can curb your appetite and improve your metabolic resting rate. Who knew chilis could be so versatile!

National Hot Heads Chili Day timeline

3500 B.C.

Chilis Are Cultivated

Chilis are grown and cultivated for the first time.

1498

Chilis Arrive In India

Vasco-da-Gama reaches Indian shores and introduces India to chilis.

1912

Scoville Organoleptic Test

Wilbur L. Scoville finds a new method to measure the pungency of chilis.

1975

Chili’s

Larry Lavine opens the first Chili's in Dallas.

National Hot Heads Chili Day FAQs

Are chillies native to India?

After the Portuguese arrival in India, chilies were first introduced to Goa, from where they spread to South India. Today, India is the largest producer of red dried chili in the world.

Which chili is the spiciest?

A Guinness Book record holder, Bhut Jolokia is certified as the hottest chili in the world. It is also known as ‘ghost pepper’ and is cultivated in Arunachal Pradesh, Assam, Nagaland, and Manipur.

Which chili is the healthiest?

Green chilies have high water content and zero calories which makes them a healthy choice for those who are trying to shed some pounds.

National Hot Heads Chili Day Activities

Host a dinner party: Chilis are regularly used in Indian, Chinese, and Thai cooking. Host a dinner party and serve these cuisines to friends and family.

Learn about different chilis from around the world: On National Hot Heads Chili Day, learn more about the different chilies that are available around the world. There are so many different types, including Carolina Reapers, Ghost Peppers, Habanero, Red Cayenne Pepper, Serrano, Guajillo, Poblano, Peppadew, and much more.

Organize a cook-off: Invite your friends over and see who can create the best hot and spicy dish. Flavor your dishes with different types of chilis and find out which one is the hottest.

5 Facts About Chilis That Will Blow Your Mind

Chilis can make you happy: They help release feel-good endorphins and dopamine, which results in a sense of euphoria.

The Japanese had an innovative use: Instead of eating them, the Japanese put them in their socks to keep their toes warm.

They are rich in nutrients: They contain large amounts of vitamin C, provitamin A, and beta-carotene.

Only mammals are sensitive to chilis: Capsaicin may burn and irritate the flesh of mammals but birds are completely immune to its effects

They can be used as first aid: Cayenne pepper can help stop bleeding.

Why We Love National Hot Heads Chili Day

A day to enjoy your favorite foods: Most of us love spicy foods but it’s not possible to savor them every day. National Hot Heads Chili Day offers the perfect opportunity to indulge in your favorite spicy food.

Try a new cuisine: If you don't have an adventurous palate, today is the best day to rectify that. Sample spicy foods from India, Thailand, the Philippines, and the Caribbean.

A day to be adventurous: If you are an adventurous foodie, then National Hot Heads Chili Day invites you to taste some of the hottest and steamiest chilies from the world over. Go on a gastronomic adventure today!

Source

[texancomics]

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Red Allen

Buster Bailey

Count Basie

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Benny Golson*

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Today's Google Doodle is a Fun Peppers and Ice-Cream Game

Today’s Google Doodle is a Fun Peppers and Ice-Cream Game

A screengrab of Monday’s Google doodle.

Monday’s ‘Stay and Play at Home’ doodle is designed and illustrated by artist Olivia Huynh and celebrates American chemist and award-winning researcher Wilbur Scoville who is best known for the creation of the ‘Scoville Organoleptic Test’.

News18.com

Last Updated: May 4, 2020, 8:49 AM IST

Stay and Play at Home |Google featured its…