I was watching a video on YouTube with this group saying they made a taco that had 10M scoville units.
How they came to this is they mixed a 1M scoville sauce, with a 500K scoville sauce, with a 750K scoville sauce, etc…
But I kept thinking, I don’t think how the Scoville index works…is it?
If 1M Scoville was the hottest sauce they used then that would be the maximum heat wouldn’t it?
Epic Meal Time, right? The one where they had to evacuate the house because they literally pepper-sprayed themselves? Yeah, I was thinking the same thing myself – if they added a 500K Scoville sauce to a 1M Scoville sauce, then they’re actually diluting the sauce, not making it stronger. :dubious: That’s still pretty massively hot, though.
Correct; the Scoville scale measures how concentrated the sauce is, not the amount of it you put in. A drop of pure capsaicin has 16 million units, and so does a gallon.
That said, it’s harder to eat an entire bowl of nuclear tindaloo than a few bites, so quantity has a quality all of its own.
So, it would be possible to name a new unit of measurement, the Scoville Scoop, that has (nominally) the same quantity of heat units as one-tenth of a millilitre of pure capsaicin, and would equal a different volume of each kind of sauce, depending on their strengths.