Once you have made a selection, the next step is to determine how much to use. This will require you to decide how "hot" your product should be. For the greatest control, Kalsec® recommends that only oleoresins standardized by the Scoville Method be used in food product. The thermometers below illustrate the approximate number of Scoville Heat Units required to produce Mild, Medium, Hot, and Super Hot salsa. These Scoville numbers apply only to salsa. For suggestions which apply to other food products, please refer to the Capsicum Applications Guide.

Divide the targeted number of Scoville Heat Units by the number of Scoville Heat Units in the extract you selected (Scoville Heat Units are listed in the Capsicum Product Guide). This number is the suggested dosage rate from which to begin evaluation work.

For example, if you want to make a Medium Hot Salsa, and you have no heat contribution from ingredients other than the selected capsicum extract, and you have selected Kalsec® ClearCap® Super Soluble Capsicum, (product code 01-025-00-06), then the calculation would be as follows:

Scoville Heat Units