Introduction
Welcome to our exploration of a groundbreaking method for the rapid determination of Scoville Heat Units (SHU) in chili-based products. This innovative approach shifts away from relying on large, expensive third-party instruments to using compact, handheld devices for food quality assessment. Developed at the University of Oxford and commercialized by Zimmer and Peacock (ZP), this technology promises a faster, more efficient, and cost-effective solution for quantifying the heat in chili products.
