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News releases from the UC Division of Agriculture and Natural Resources
by Victor Valles
on October 14, 2014 at 10:56 PM
Very interesting. And how do you measure capsaicin levels? Do you use HPLC or spectrophotometer?  
We live in a hot zone in southern Chihuahua and both jalapeños and 'chile Arbol' from this region are usually very spicy!
Reply by Pamela Kan-Rice
on October 15, 2014 at 1:51 PM
Aziz Baameur replies: The measurement of capsaicin concentration is usually accomplished using high performance liquid chromatography (HPLC) machine. This is the most popular method of analysis. The concentration is expressed in parts per million (ppm) of capsaicin. One (1) ppm is equivalent to 15 Scoville heat units (SHU).
by Win Rogers
on October 15, 2014 at 2:07 AM
Don't rub your eyes!
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