learn.howToCalculate
learn.whatIsHeading
Measures Scoville heat units (SHU) comparing hot pepper and spice intensity. Helps predict and adjust dish spiciness.
단계별 가이드
- 1Bell pepper 0 SHU; jalapeño 2,500-8,000; habanero 100,000-350,000; Carolina Reaper 1,400,000+
- 2Heat compounds (capsaicinoids) concentrated in placenta and seeds
- 3Removing seeds/membrane reduces heat 50-80%
- 4Dilution or dairy (casein protein) reduces perceived heat
풀어진 예시
입력
Habanero pepper
결과
100k-350k Scoville
피해야 할 일반적인 실수
- ✕Assuming SHU equals actual heat experience (compound interaction matters)
- ✕Not removing seeds when seeking mild
자주 묻는 질문
Why is spice subjective?
Capsaicin tolerance varies by exposure; regular consumers tolerate more; individual sensitivity genetic.
What cools spice best?
Dairy products (milk, yogurt, ice cream); sugar masks; water spreads capsaicin.
계산할 준비가 되셨나요? 무료 Spice Heat 계산기를 사용해 보세요
직접 시도해 보세요 →