In article ,
shorty wrote:

A scale of chilli hotness exists which is measured in Scoville units.
This test was developed back in 1912 by Wilbur L. Scoville using a
human tasting panel. The Scoville scale is still in use although the
human panel has been replaced by a high-pressure liquid chromatography
machine.

However, it measures only one aspect. In typical dogmatic USA fashion,
it is used to claim that it is the only measure, and that USA varieties
are hotter than any others. Neither is true in my experience - no, I
don't find habanero all that hot, and don't like them anyway.


Regards,
Nick Maclaren.