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The intensity of chilli “heat” is commonly reported in Scoville heat units (SHU) named after the pharmacist Wilbur Scoville. He found the only way to do so was by human taste; the tongue could detect lower concentrations of capsaicin than machines could. To perform the test, dried pepper was soaked in alcohol and then diluted in sugar water. The solution was diluted more and more until a panel of five trained testers could no longer detect it.

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