How hot are the peppers?

Wednesday, Oct. 15, 2008

Click here to enlarge this photo Staff photo by REID SILVERMAN E-Mail This Article | Print This Story

After warming a sample of hot sauce made from habanera peppers, chemistry majors Clio Chimento, right, and Yu Jing Lin filter the sauce to measure its heat content last Thursday in their class in Goodpaster Hall at St. Mary's College of Maryland. Assistant professor Randy Larson said the students studied the practical, gastronomic applications of chemistry by measuring the heat in various hot pepper sauces.