I have seen the hotness of peppers vary *greatly* between the same species in the same garden, and even on the same plant. How do restaurants and other food preparers manage to get a product with consistent hotness?

Question

I have seen the hotness of peppers vary *greatly* between the same species in the same garden, and even on the same plant. How do restaurants and other food preparers manage to get a product with consistent hotness?

In: 1743

Answer 1

You can measure Scovilles in a lab these days.

interestingly the Scoville test as was originally created was actually extremely close in calculation when they found the technology to measure it in a lab. The original test was to dilute it in a measured volume until there was no heat. For example Scoville of a million means that 1 part pepper to 1 million parts water is where it is no longer tasted.

So cook a big batch of the chiles of your choice, test it, then add it to your process, whether that is fermenting or whatever. Edit: I would imagine for fermenting it might be done first and then all mixed together and then measured?

Edit I see in another comment you are talking about individual fresh chiles. I imagine they QA for each batch.