Scovilleova skala
From Wikipedia, the free encyclopedia
From Wikipedia, the free encyclopedia
Scovilleova skala je skala kojom se opisuje ljutina u paprikama, koja ovisi od količine kapsaicina, koja se nalazi u kori paprike. Američki farmaceut Wilbur Scoville osmislio je ovu podjelu, koja je i nazvana po njemu.
| Gradacija Scovilleove skale | Tip paprike |
|---|---|
| 10,000.000 - 15,100.000 | Tanjokapsaicin |
| 8,800.000 - 9,100.000 | Nordihidrokapsaicin |
| 6,000.000 - 8,600.000 | Omodiidrokapsaicin, Omokapsaicin |
| 2,500.000 - 5,300.000 | Papreni sprej |
| 1,067.286 - 2,000.000 | Škorpion Trinidada, Infinity čili paprika |
| 855,000 - 1,041.427 | Naga Jolokia |
| 876.000 - 970.000 | Dorset Naga |
| 350.000 - 855.000 | Crvena habanero Savina, Indijski tezpur |
| 100.000 - 350.000 | Habanero paprika, Scotch Bonnet |
| 50.000 - 100.000 | Santaka, Chiltepin, Tajlanska paprika, Rocoto |
| 30.000 - 50.000 | Ají, Cayenna, Tabasco, Piquin |
| 15.000 - 30.000 | Chile de Arbol, Manzano, Calabrese |
| 5.000 - 15.000 | Yellow Wax, Serrano |
| 2.500 - 5.000 | Jalapeno, Mirasol, Chipotle, Poblano |
| 1.500 - 2.500 | Sandia, Cascabel, NuMex Big Jim |
| 1.000 - 1.500 | Ancho, Pasilla, Espanola, Anaheim |
| 100 - 1.000 | Meksičko zvono, Cherry, New Mexico, Anaheim, Peperone |
| 0 - 100 | Paprika slatko zvono, Pimento |
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