Chilli Tasting

Hello there, today we will be talking about chillies and tasting them.

Aim: 

To see which is the best way to cool down the hot chili taste in your mouth when eating chilie.

Hypothesis:

i think that by using milk and coke I will be able to remove the hot chili taste from my mouth.

Equipment:

1. Milk

2. Water

3. Coke

4. Tasting cup

5. Chili 

Method:

1. You will work in groups of three for this experiment. Each person in the group will use one of the drinks with the chili. You will then swap results in your group so that everyone has the same results.

2. Each member of the group needts to have their own tasting cup. This will be used for putting the different liquids in as we cool off the chili in our mouths.

3. Place a piece of chili in your mouth.

4. After 10 seconds you will drink the liquid that you have in your cup. As you do this you will complete a result chart.

You will be recording the following using yes or no:

The effectiveness of the liquid immediately 

The effectiveness of the liquid after 10 seconds

What is the name of the chemical in chillis that make them hot? The name of the chemical that make chillis hot is called capsaicinoid

The name of the five hottest chillis in the world:

Carolina Reaper 

Moruga Trinidad 

7 Pot Douglah 

Ghost Pepper 

Butch T Trinidad Scorpion 

5 countries were chilis are grown:

Mexico 

Turkey

India 

Indonesia 

China

What is the Scoville Scale?

The Scoville scale is a measurement of the pungency of chili peppers, as recorded in Scoville Heat Units, based on the concentration of capsaicinoids, among which capsaicin is the predominant component.

How does it work?

Scoville heat units, also known as SHU is simply a measurement of the number of times capsaicin needs to be diluted by sugar-water. The number of Scoville Heat Units (SHU) in a pepper or even hot sauce indicates the amount of capsaicin present. The higher the Scoville rating, the hotter the pepper.