Naked Science Forum

Non Life Sciences => Chemistry => Topic started by: Malte Ohlsen on 11/05/2010 12:30:03

Title: How does spiciness scale?
Post by: Malte Ohlsen on 11/05/2010 12:30:03

Malte Ohlsen  asked the Naked Scientists:
   
Hey Chris!

Love the show (http://www.thenakedscientists.com/HTML/podcasts/).

I have a hot sauce at home that is supposed to have 100.000 Scoville.
I often mix it with other sauces to make them hotter.

If I used a one million Scoville sauce, could I use 1/10th the amount
and have the same degree of spicyness?

In other words: Is there a limit on how dissolvable spicyness is?

Kind regards, Malte (from Hamburg, Germany)

What do you think?

Title: How does spiciness scale?
Post by: Bored chemist on 11/05/2010 19:47:44

The scale is based on how much you can dilute the stuff before it stops tasting "hot", so your idea should work.