Shock horror! Chilli sauce taste-testers could soon be back in the dole queue if research from the University of Oxford comes to fruition.The current industry procedure for assessing the piquancy of chilli peppers is to employ a panel of trained taste-testers,using the well-established,though subjective,Scoville method.Named after its creator,American pharmacist Wilbur Scoville,the test involves diluting a sample until five trained tasters can detect no heat from the chilli.
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