Oxford University scientists have devised a new way of measuring the hotness of chillies.
The process, which works by measuring the level of capsaicinoids (the source of the chilli’s hotness) in the chilli sauce, is called Adsorptive Stripping Voltammetry (ASV).
The present procedure for measuring the hotness of chillies in the food industry, using subjective taste testers, is considered far less reliable.
This new method can precisely determine the level of hotness more speedily and cheaply than ever before.
