An Investigation in the Correlation Between the Hotness of Peppers and Using Using Salsas

Overview

Objectives/Goals To determine if there is a correlation between the hotnessof chilipeppers and acidity, using chili salsas. Our hypothesis is that if there is range of hotness in chili peppers, as measured by capsaicin level, then salsas made with different chilis should show a correlation between the increasing levels of hotness and acidity. Methods/Materials Peppers: Habanero, Serrano, Yellow Jalapeno, Jalapeno, Bellpepper, Anaheim; Roma tomatoes; sodium chloride; computer Probeware; comal; blender; banalce; six plastic containers; Scoville hotness scale (capsaicin content). Results Using bellpepper and Anaheim chilis as our controls, and the Scoville scale of hotness, we determined that there was an inverse trend between hotness and acidity in chili salsas. Other than Jalapeno salsa, and the controls, the hotter the peppers, the less acid they were. Conclusions/Discussion Our hypothesis was incorrect; there was not a direct correlation between the hotness of peppers and acidity. We saw an inverse trend between hotness and acidity. The more capsaicin, the hotter the chili the less acid the salsa tends to be.

Competition history

• CSEF 2002 Chemistry · Entry S0515

Resources

• CSEF project summary ↗

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