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L ES PIMENTS CHILLIES Ll eas fpa ma pirl liek ads e se t p li emse nptism reenctos u vprreo plreesmpeonitv rdoint ss ., TS oo luasn af coénet s ,ptaorut itec odme ml ae bl ar at on mc haet eb, ol at apnoi qmume edde es tpei rmr ee net t dl o’ anunbeerrag i nn ea .i s Ls aan cc eu l tàu rde i vdeérvs ee lso pvpa ér ieé t dé su. As ounj ot ui nr ds c’ hr iut ie, sparuè sc adtea l o2 g 3u 0e 0e uvraorpi ééteéns ddees peismp èe cnet ss et variétés. 5 espèces majeures de Capsicum sont utilisées en cuisine : les annuum , les baccatum , les chinense , les frutescens , les pubescens .
Échelle de Scoville Scoville scale piment en capsaïcine .
The pharmacologist Wilbur Scoville invented this scale in 1912 to measure the strength of peppers and chili peppers. The strength is generally linked to the capsaïcin content of the chili pepper.
Afin d’élaborer sa classification, Wilbur Scoville faire totalement disparaître la sensation piquante. Wilbur Scoville based his scale on tests using a chili pepper solution tried out on 5 people. As long as the spiciness remained he increased the dilution. The score on the scale represents the dilution needed for the spiciness to totally disappear.
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