ChiliHeat
The Journal
Scaling Hot Sauce Heat Across a Recipe
Doubling a batch, hitting a specific target SHU, or switching to a different pepper altogether all change a recipe's pepper weight in different, sometimes surprising ways. Here's the math behind each one.
What Scoville Actually Measures — And Its Limits
A Scoville number looks like a precise measurement, but it's the end product of a chain of choices — a testing method, a unit conversion, a sampling decision — each of which adds room for two "identical" ratings to mean different things.
Handling Superhot Peppers Safely
Ghost peppers, Carolina Reapers, and other superhots aren't just "hotter jalapeños" — the amount of capsaicin in a single pod is enough to change how you should handle it in the kitchen. Gloves, ventilation, and dosing by weight.