I really wish that “10” would be equivalent to the hottest thing you could eat (and “0” being tap water).
For me, that was a hot sauce that caused my fingertips to go numb for several hours because I wasn’t wearing gloves. He chef told me that a few had been hospitalized from it.
Hence, old El Paso being 0.04 on a linear scale to 10.
Whatever scale we use, I just wish it was consistent instead of everywhere having their own scale with no calibration until you try it, further complicated by your spice tolerance itself varying over time, so you constantly need to recalibrate on any scale that isn’t just “hottest they have still isn’t hot at all”.
I really wish that “10” would be equivalent to the hottest thing you could eat (and “0” being tap water).
For me, that was a hot sauce that caused my fingertips to go numb for several hours because I wasn’t wearing gloves. He chef told me that a few had been hospitalized from it.
Hence, old El Paso being 0.04 on a linear scale to 10.
Whatever scale we use, I just wish it was consistent instead of everywhere having their own scale with no calibration until you try it, further complicated by your spice tolerance itself varying over time, so you constantly need to recalibrate on any scale that isn’t just “hottest they have still isn’t hot at all”.
The only places that are honest about spice levels are Thai. Or places that just let you add your own chili sate