{"id":23,"date":"2023-07-09T12:19:56","date_gmt":"2023-07-09T12:19:56","guid":{"rendered":"https:\/\/unclejackschili.dk\/wordpress\/?page_id=23"},"modified":"2023-07-23T11:49:38","modified_gmt":"2023-07-23T11:49:38","slug":"scoville-scala","status":"publish","type":"page","link":"https:\/\/unclejackschili.dk\/?page_id=23","title":{"rendered":"Scoville Scala"},"content":{"rendered":"\n

Wikipedia:<\/strong><\/p>\n\n\n\n

Scoville<\/strong>-skalaen er en skala, der bestemmer smagen af en capsaicin<\/a>-baseret frugt eller gr\u00f8ntsags styrke. Enheden p\u00e5 skalaen kaldes Scoville<\/strong>-enheder eller Scoville Heat Units (SHU)<\/strong>.<\/p>\n\n\n\n

Smagen<\/a> forekommer i krydderier<\/a> og frugter<\/a> i familie med chili<\/a>, f.eks. ogs\u00e5 cayennepeber<\/a>, paprika<\/a> og jalape\u00f1os<\/a>.<\/p>\n\n\n\n

Scoville<\/strong>-skalaen blev opstillet af Wilbur Scoville<\/strong><\/a> i 1912<\/a>. Dengang blev den defineret ud fra menneskers subjektive smagsl\u00f8g. I dag bliver den udvidet og forfinet ved hj\u00e6lp af HPLC<\/a>-teknikken. Nedenunder er et billede taget fra Alimentarium.org, hvor det er fint vist hvor de forskellige chilier st\u00e5r p\u00e5 Scoville<\/strong>-skalaen.<\/p>\n\n\n\n

Vores Saucers SHU:<\/p>\n\n\n\n

Den r\u00f8de Ekstra Spicy – Carolina Reaper – 1,4 – 2,2 Mil.<\/p>\n\n\n\n

Den gule Medium Spicy – Cayenne – 30.000 – 50.000.<\/p>\n\n\n\n

Den gr\u00f8nne Mild Spicy – Padron – 500 – 2500.<\/p>\n\n\n

\n
\"\"<\/figure>\n<\/div>","protected":false},"excerpt":{"rendered":"

Wikipedia: Scoville-skalaen er en skala, der bestemmer smagen af en capsaicin-baseret frugt eller gr\u00f8ntsags styrke. Enheden p\u00e5 skalaen kaldes Scoville-enheder eller Scoville Heat Units (SHU). Smagen forekommer i krydderier og frugter i familie med chili, f.eks. ogs\u00e5 cayennepeber, paprika og jalape\u00f1os. Scoville-skalaen blev opstillet af Wilbur Scoville i 1912. Dengang blev den defineret ud fra menneskers subjektive smagsl\u00f8g. I dag bliver den udvidet og forfinet ved hj\u00e6lp af HPLC-teknikken. Nedenunder er et billede taget fra Alimentarium.org,…<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-23","page","type-page","status-publish","hentry"],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/unclejackschili.dk\/index.php?rest_route=\/wp\/v2\/pages\/23","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/unclejackschili.dk\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/unclejackschili.dk\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/unclejackschili.dk\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/unclejackschili.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=23"}],"version-history":[{"count":3,"href":"https:\/\/unclejackschili.dk\/index.php?rest_route=\/wp\/v2\/pages\/23\/revisions"}],"predecessor-version":[{"id":110,"href":"https:\/\/unclejackschili.dk\/index.php?rest_route=\/wp\/v2\/pages\/23\/revisions\/110"}],"wp:attachment":[{"href":"https:\/\/unclejackschili.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=23"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}