A guy got fiery revenge on his girlfriend when he rubbed the world’s hottest chili extract on her thong.
You know when your arse is on fire the morning after you braved a vindaloo? Well times that by 1000 and that’s what this girl was feeling.
Hammy TV videoed his girlfriend literally sprinting home from their run to pour milk down her pants.
The video shows the hilarious moment her bum becomes more and more on fire as the chili begins to heat up from her thong.
The pair begin running in the park, and then she starts to panic and pours water down her pants before saying she feels nauseous and sprinting home.
The Scoville Scale and Scoville Heat Unit (SHU) were named for scientist Wilbur Scoville in 1912 for measuring a chili pepper’s pungency and heat. Learn what is the Scoville Scale, a list of chili peppers and their Scoville Heat Units (SHUs) from hottest to mildest and more.
WHAT IS THE SCOVILLE SCALE?
The Scoville Scale and Scoville Heat Unit (SHU) were named for scientist Wilbur Scoville in 1912. At the time, Scoville worked for a pharmaceutical company named Parke-Davis where he developed a test called the “Scoville Organoleptic Test” which is used to measure a chili pepper’s pungency and heat.
Originally, Scoville ground up peppers and mixed them with sugar water, then tested them with a panel of tasters who sipped from these sugar-water-pepper solutions. He would then dilute the solutions bit by bit until they no longer burned the tongues of the tasters, after which he would assign a number to the chile pepper based on the number of dilutions needed to kill the heat.
The measurements are divided into multiples of 100. Note that 1 part per 1,000,000 dilutions of water is rated at 1.5 Scoville Units. Pure capsaicin, the stuff that makes chili peppers hot, is rated between 15 – 16,000,000 Scoville heat units. This is incredibly HOT. See the chart below to compare several peppers on the range of the scale, and how they relate to pure capsaicin.
Several factors can affect the heat of a pepper, but they generally fall into the ranges listed below.
Today, testing chili pepper heat is not quite so subjective. It has been replaced by High Performance Liquid Chromatography, or HPLC, which measures the pepper’s heat producing chemicals and rates them in ASTA pungency units.
The Scoville Scale can be used to not only measure chili peppers, but anything that is made from chili peppers, such as hot sauce. What is really being measured is the concentration of “capsaicin“, the active ingredient that produces that sensation of heat on our tongues.
The term “capsaicin” comes from the pepper plants’ classification, of the genus Capsicum. Capsaicin occurs naturally in peppers along with other capsaiciniods, all of which make up the unique tastes and heat reactions of each pepper, depending on their ratios.
Read more about the pepper HERE