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
Scoville scale the parts-per-million by 16." HPLC results permit the measurement of a substance’s capsaicin capacity to produce perceived heat ("pungency"). This method yields results in American Spice Trade Association (ASTA) "pungency units", which are defined as one part capsaicin per million parts dried pepper mass. For parts per million (ppm) measurements: "Scoville Heat Units are calculated in parts per million of heat (ppm H) based on sample dry weight according to the following equation from ASTA (1985): ppm H = [Peak area of capsaicin + (0.82)(peak area of dihydrocapsaicin)](ppm standard)(ml acetonitrile) ÷ (Total capsaicin peak area of standard)(g sample). Conversion to