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

((Va * Ta) + (Vb * Tb)) / (Va+Vb) = Tf

Va = volume in A whose scoville rating is Ta

Vb = volume in B whose scoville rating is Tb

Tf = the scoville rating of the chile powder after mixing.

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