Determination of capsaicinoid profile of different chilli peppers grown in Turkey. |
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In 1912, a pharmacist named Scoville came up with a heat index for measuring the 'heat' in a chilli product, or scoring capsaicinoid content. |
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Correlation of capsaicinoid values obtained using the two techniques was significant. |
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Capsaicinoid compounds, which give chilies their culinary kick, have the happy effect of discouraging a seed-rotting fungus. |
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