Full Description

1.1This test method describes standardized procedures for the sensory evaluation of heat in oleoresin capsicums ranging from 100000 to 1000000 Scoville heat units (S.H.U.).

1.2This test method is intended as an alternative to the Scoville heat test, but results can be expressed in Scoville heat units (see ASTA Method21.0 and ISO 3513).

1.3This test method does not apply for ground red pepper, low heat chili peppers, or chili powder.

1.4The values stated in SI units are to be regarded as standard. No other units of measurement are included in this standard.

1.5This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety and health practices and determine the applicability of regulatory limitations prior to use. Specific precautionary statements are given in Section 8.