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So, I am trying to use Pure Caspsaicin to add a little heat to some food. Now the pure Caspsaicin has come in crystal form they are Lipophilic so I have to use Glycerin to dilute it.

Now my issue.

Question #1

The crystals are rated at 16 Million SHU. The food I am making I would like to have the heat around 30,000 SHU consistently. I am trying to find out how to do the math.

Assuming I use Glycerin to dissolve the crystals how do I know what the SHU rating would be after I mixed them. One is a liquid and one is a solid. Can I weight the crystals and add to a weight of liquid or a volume of liquid? Not sure how to measure the volume as they could be compacted or light and fluffy.

Question #2

Let's assume that I can mix the two equal parts I have to assume that my SHU rating would drop from say 16 Million to 8 million SHU.

Assuming I add this to another liquid like water will it be diluted again or will it just be dispersed through out the food.

Any help would be appreciated.

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  • $\begingroup$ Help yourself and get rid of pure capsaicine. It's dangerous and you could easily do with twenty times less concentrated product. $\endgroup$ – Mithoron Dec 22 '18 at 0:16
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    $\begingroup$ en.wikipedia.org/wiki/Capsaicin en.wikipedia.org/wiki/Scoville_scale $\endgroup$ – Mithoron Dec 22 '18 at 0:17
  • $\begingroup$ Its funny how everyone has an opinion but actually no real input. Thanks Mithoron but this is the best option for what I am doing. I have done a lot of research over a lot of years. $\endgroup$ – Chef Todd Dec 22 '18 at 17:06
  • $\begingroup$ :/ You realise that pretty much boils down to simple calculation of concentration? Such questions are usually closed as "homework". Wikipedia says Scoville scale is linear so you simply need to add proportional amount. If your food isn't homogeneous then hotness won't be equal through and you just get average value. $\endgroup$ – Mithoron Dec 22 '18 at 17:19

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