Scoville scale

1912 Scoville scale

The book of science

Tom Sharp

Wilbur Scoville food science

Scoville scale

Heat agents

Organoleptic test

I like spicy dishes, but I am particularly happy to eat sushi with large dollups of wasabi. I get the thrilling shock in my mouth and up my nasal passages. It stings and my eyes water, but the sensation dissipates quickly without having even temporarily destroyed my ability to taste the next bite. A very hot chili pepper, however, painfully lingers and numbs my taste buds. The reason for the difference is that chili pepper heat is oil-based, but wasabi heat is not.

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