In a recent webinar ZP discussed the effect of capsaicin and dihydrocapsaicin on the hotness of a final product.
The effect of capsaicin and dihyrdocapsaicin on the Scoville Heat Unit of a final product
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See AllIn this live webinar we measured Tabasco Sauce, Fresh Chilli Peppers and Superhot Chilli sauce for their Scoville Heat Units (SHU).
A weekly webinar from ZP answering technical questions that have come in during the week regarding FoodSense Generation Four.
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