Scoville vs Heat Dissipation
Hey guys, I've recently been getting more and more into hot sauces and have found my favourite in El Yucateco Kutbil-ik exxtra hot sauce!
Today, I tried a sauce with capsaicin extract with the following ingredients:
Chilli Mash (Carolina Reaper Chillies, Trinidad Scorpion Chillies, Salt, Acetic Acid)(45%), White Wine Vinegar (SULPHITES), Water, Sugar, 9,000,000 SHU Capsaicin Oleoresin (3.5%), Onion Powder, Garlic Powder, 15,200,000 SHU Capsaicin Crystals (0.7%)
Then, later in the day I tried a milder sauce with the following:
King Naga (37%), White Wine Vinegar (SULPHITES), Onion, Garlic granules (9%), Dark Muscovado Sugar, Lime Juice (SULPHITES)(6%), Salt
Now, oddly enough, the King Naga sauce felt hotter and with a slightly longer finish.
Now, my understanding is that each Scoville unit is relative to the amount of drops of water needed to totally dilute and dissipate the heat.
So something I was wondering is if it's possible for a hot sauce to be 500,000 SHU, but is actually milder overall than a sauce that may dissipate very quickly but packs a massive punch immediately?
Hope that makes sense and appreciate any info!