jbrahy

I'm not trying to be exact but a rough estimate would work. I was hoping I could take the volume (tablespoons) and Scoville rating to generate a factor for each chile portion and then average those to determine a overall Scoville rating. something like this: Ap = chile pepper A volume As = chile pepper A rating Bp = chile pepper B volume Bs = chile pepper B rating Cp = chile pepper C volume Cs = chile pepper C rating Dp = chile pepper D volume Ds = chile pepper D rating Ep = chile pepper E volume Es = chile pepper E rating Fp = chile pepper F volume Fs = chile pepper F rating Gp = chile pepper G volume Gs = chile pepper G rating Hp = chile pepper H volume Hs = chile pepper H rating Ip = chile pepper I volume Is = chile pepper I rating Jp = chile pepper J volume Js = chile pepper J rating Kp = chile pepper K volume Ks = chile pepper K rating average Scoville rating = (Ap * As) + (Bp * Bs) + (Cp * Cs) + (Dp * Ds) + (Ep * Es) + (Fp * Fs) + (Gp * Gs) + (Hp * Hs) + (Ip * Is) + (Jp * Js) + (Kp * Ks) / (total number of chile) Is this possible? Am I on the right track? Thanks, JB

Hi Everyone, I'm obviously not a chemistry or science major but I don't know where else to turn for an informed answer. I'm working on a new recipe and I need to predict the scoville rating. I'm using several different types of peppers to get the best flavor but some of them are just extremely hot and need to be diluted. Here's my data. How do I calculate it? Thanks, JB

ok, I'm mixing chile powders. Would this same formula work?