Sriracha sauce (Huy Fong Foods) Protein: 0g, Vitamin A: 0%, Vitamin C: 0%, Calcium: 0 Iron: 0 Huy Fong Foods Sriracha sauce ranks in the 1,000–2,500 heat units range, above banana pepper and below Jalapeño pepper, on the Scoville scale used to measure the spicy heat of a chili pepper. David Tran began making chili sauces in 1975 in his native Vietnam, where his brother grew chili peppers on a farm north of Saigon. In 1978, the Vietnamese government began to crack down on ethnic Chinese in south Vietnam. Tran and three thousand other refugees crowded onto the Taiwanese freighter "Huey Fong", heading for Hong
Wedgwood scale Wedgwood scale The Wedgwood scale (°W) is an obsolete temperature scale, which was used to measure temperatures above the boiling point of mercury of . The scale and associated measurement technique were proposed by the English potter Josiah Wedgwood in the 18th century. The measurement was based on the shrinking of clay when heated above red heat, and the shrinking was evaluated by comparing heated and unheated clay cylinders. The scale started at being 0° Wedgwood and had 240 steps of . Both the origin and the step were later found inaccurate. The boiling point of mercury limits the mercury-in-glass