The FoodSense – ChilliPot from ZP is a fast and easy instrument able to measure the hotness of chili, the pungency of garlic, the gingerness of ginger, the curcumin in turmeric, the sulfite in wine, the pH and E. coli.
In this note we discuss measuring the hotness of chili products and the impact of capsaicin solubility on the necessary dilution when using the FoodSense for measuring the hotness of chili and chili products.
