https://www.cookipedia.co.uk/wiki/index.php?action=history&feed=atom&title=Talk%3AScoville_heat_scale 2026-07-14T00:38:08Z Revision history for this page on [[Cookipedia]] MediaWiki 1.45.1 https://www.cookipedia.co.uk/wiki/index.php?title=Talk:Scoville_heat_scale&diff=232679&oldid=prev 2014-07-21T07:32:55Z

<p></p> <p><b>New page</b></p><div>&lt;GoogleBanner&gt;other-pages&lt;/GoogleBanner&gt;<br /> Spent bloody ages formatting the heat scale table to include a relative guide 3/10 etc, however I cannot find enough reliable source information to produce anything more that guesswork so have removed it for now.<br /> <br /> The data and formatting is in the table but it is commented out until it can be verified properly.<br /> <br /> --[[User:Chef|Chef]] 15:55, 30 October 2011 (GMT)<br /> <br /> == Relative guide ==<br /> <br /> The figures used in the relative guide column are &#039;&#039;my figures&#039;&#039; collated from researching various chilli websites.<br /> <br /> I have made a comparison of ratings given against sauces and chillies with a given Scoville rating and n/10 rating.<br /> <br /> I have rated Naga Viper pepper and Bhut Jolokia chili pepper as 10++ because to my mind (a a devoted chilli user) they are almost off the scale as far as sensible culinary use of chillies.<br /> <br /> As I say, this is my interpretation which I felt was better than none at all for the moment. I would welcome any suggestions or pointers to better data sources.<br /> <br /> --[[User:Chef|Chef]] 18:31, 1 November 2011 (GMT)<br /> <br /> &lt;!-- LAST_GOOGLE_BANNER_SLOT --&gt;</div>

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