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