Hot sauce - with one of the mildest commercially available condiments, Cackalacky Classic Condiment Company's Spice Sauce, weighing in at less than 1000 Scoville units on the standard heat scale. A general way to estimate the heat of a sauce is to look at the ingredients list. Sauces tend to vary in heat based on the kind of peppers used, and the further down the list, the less the amount of pepper. Capsaicinoids are the chemicals responsible for the "hot" taste of chili peppers. They are fat soluble and therefore water will be of no assistance when countering the burn. The most
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