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That seems unlikely. It felt waaaay hotter than jalapeño, like many times hotter, not just 1.5x hotter. If true, maybe it’s just the volume of it. Tabasco doesn’t register as hot at all to me, but I don’t make a habit of drinking it by the pint.



Scoville is weird scale as it is about dilution. So the amount really does matter. And I doubt it is often even properly measured and tested.

Logically taking spoon full of raw sauce has one amount of units and then mixing it in food 10 or 100x should have 10th or 100th of Scoville units.




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