Wednesday, January 18, 2006
- In 1912, Wilbur Scoville published a means of measuring the hotness of a chili pepper (the Scoville Scale) in "The Journal of the American Pharmacists Association." I was watching a cool episode of Alton Brown’s Good Eats on chile peppers last night and thought that my pharmacist friends, especially those who are Alton Brown fans, would enjoy that fact. Scoville was, by all accounts, a brilliant chemist with a knack for compounding. [0 # ]
