Capsaicin content of various varieties of Indonesian chilies

S. Dyah Juliana, L. H. Oen, Azizahwati, F. G. Winarno

Research output: Contribution to journalArticle

3 Citations (Scopus)

Abstract

Chilies are widely used in Asian and Meso-American culinary tradition. Their content of capsaicin and dihydrocapsaicin affects the pungency or organoleptic properties. In Indonesia, there are many varieties of chili and 16 have been studied for their capsaicin content and Scoville organoleptic "heat" score. Small (Capsicum frustescens L) and large (Capsicum annuum L) chilies were assessed. The small Rawit Kalimantan chili had the highest capsaicin concentration at 1.6g/100g and 480,000 heat units. By contrast, the large Tit-Super I chili had 0.08 g/100g capsaicin and 12,500 heat units.

Original languageEnglish
Pages (from-to)99-101
Number of pages3
JournalAsia Pacific Journal of Clinical Nutrition
Volume6
Issue number2
Publication statusPublished - 1 Dec 1997

Keywords

  • Capsaicin
  • Capsicum annum L
  • Capsicum frustescens L
  • Chili
  • Indonesia
  • Organoleptic properties
  • Pungency
  • Rawit Kalimantan
  • Scoville heat units

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