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Is there another way of doing it other than tasting it?
I'm aware that heat can vary, even on the same plant - and some chillies may be hot whilst others are considerably milder.
I ask, becasue whilst making chutney yesterday I thought I'd use some of myTwilight, Purple Tiger and Cayenne peppers from the plants in the garden. I chopped them up, and then tasted each - and they were all hot thankfully. Now, I like heat and lots of it - but how would someone with a more delecate palate test the heat of a chilli?
The Scoville scale's fine, but when talking about the milder end you can still get some with no heat at all.
I'm quite happy to keep tasting mine, but as I say for the more delicate is there another way?
I'm aware that heat can vary, even on the same plant - and some chillies may be hot whilst others are considerably milder.
I ask, becasue whilst making chutney yesterday I thought I'd use some of myTwilight, Purple Tiger and Cayenne peppers from the plants in the garden. I chopped them up, and then tasted each - and they were all hot thankfully. Now, I like heat and lots of it - but how would someone with a more delecate palate test the heat of a chilli?
The Scoville scale's fine, but when talking about the milder end you can still get some with no heat at all.
I'm quite happy to keep tasting mine, but as I say for the more delicate is there another way?
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