Named after its American developer, Wilbur Scoville, this scale measures the heat of peppers according to their capsaicin content - capsaicin being the component that gives peppers their "burn". Sweet peppers containing no capsaicin get a zero rating, then the scalemoves up through the various hot peppers and chillis until it gets to the Bhut Jolokia, apparently the hottest of them all. Note that if you eat a pepper that's too hot, milk is more soothing than water.
DO YOU HAVE AN EASY RECIPE FOR LIME CHEESECAKE?
Chill overnight a 375ml can of creamy evaporated milk. Crush 1 pkt plain biscuits, mix with 100g melted butter and press into a 27cm-round pie dish. Dissolve 1 packet lime jelly in 3/4 cup hot water; add the juice of 2 limes. Soften 250g traditional cream cheese; beat in 1 cup caster sugar. In a large bowl whip the chilled milk until thick, beat in the cream cheese mixture followed by the warm jelly. Pour into prepared shell and chill.
