hot ones is an enormous success they've been entertaining Us Weekly since 2015 when Sean Evans was in Middle School I believe billions of views blindingly famous guests they've been credited with

Hot Ones是個巨大的成功。自2015年以來，他們每週都在娛樂我們，那時Sean Evans還在唸中學吧，我想。數十億的觀看次數，超級有名的嘉賓。他們被認為在多個大陸提振了辣醬的銷量，

boosting hot sauce sales in multiple continents and I'm a fan but there's always been something that made me go hm see their lineup of sauces is supposed to get increasingly hotter they have

而且我是粉絲，但總有一些事讓我想嗯？你看，他們的醬料陣容應該是越來越辣的，他們有這些很酷的圖表來證明，

these cool graphics to prove it but what always makes our beloved celebrities break down isn't sauce number 10 or nine it's number eight a habanero sauce called to bomb Beyond

但總是讓我們心愛的名人崩潰的不是10號或9號醬，而是8號，一種叫Da Bomb Beyond Insanity的哈瓦那辣椒醬。

Insanity I feel like I'm going to die I know I'm not the only one who's wondering about this why does it seem like the bomb is hotter than all the

我覺得我要死了。我知道我不是唯一一個對此感到好奇的人。為什麼Da Bomb看起來比所有其他的醬都辣？

other sauces maybe it just has the worst flavor some ingredient that makes it more irritating to the mouth or throat is D bomb simply disgusting I tried to

也許它只是味道最差。有某種成分讓它對嘴巴或喉嚨更刺激？Da Bomb只是很噁心嗎？我試圖聯絡Hot Ones來問他們，但他們沒有回覆我的郵件，

get a hold of hot ones to ask them but they didn't respond to my email nor did the folks at Heist which is the sauce supplier for the show so we had to do

Heatonist的人也沒有，他們是節目的醬料供應商，所以我們只能自己調查了。

some digging did they tell you how they came up with those numbers they did not and I never add they don't get that numbers from the makers because I don't

他們告訴你他們是怎麼得出那些數字的嗎？他們沒有，我也從來沒有問過。他們不是從製造商那裡得到數字的，因為我不

test I honestly don't know the answer you'd have to ask those guys doesn't make any sense you can fool the average person they are not fooling me it's not supposed to be this

測試。老實說我不知道答案，你得問那些人。這沒道理。你可以騙普通人，他們騙不了我。它不應該這麼

hot if you're new here this is a channel where we look into where facts come from and today we have a special howtown investigation of hot ones and the science of

辣。如果你是新來的，這是一個我們研究事實來源的頻道，今天我們有一個關於Hot Ones和辣味科學的特別Howtown調查。

spicy okay so the first thing that I did was I made a chart you know went in doubt make a chart right there's the sauce ranking on the x- axis basically

好的，我做的第一件事是做了一個圖表。你知道，有疑問時就做圖表，對吧？X軸是醬料排名，基本上

the order that hot ones puts them in and then it's showing how spicy on the Y AIS then when you add in sauce 9 and sauce

就是Hot Ones放它們的順序，然後Y軸顯示有多辣。當你加入9號和10號醬時，

10 you can see like the scale of this we're talking about it shoots up incredibly high so they're saying that number 10 is 20 times hotter than number

你可以看到這個刻度——我們說的是它飆升得非常高。所以他們說10號比8號，也就是Da Bomb，辣20倍，

eight which is the bomb right and I wanted to find out if that was true but first you've got some deep context for us on what spiciness even is so to do

對吧？我想知道這是不是真的，但首先你為我們準備了一些關於辣味到底是什麼的深度背景。所以要做

this this kind of Investigation you need an objective unit and there is one that that exists the scoval heat unit which is essentially a way of measuring the concentration of the spicy chemicals

這種調查，你需要一個客觀的單位，確實存在一個——史高維爾辣度單位，本質上是測量辣椒中辣味化學物質濃度的方法。

found in hot peppers capsacin is the main one but there are a few different varieties these molecules act on these receptors that are found on all over our

辣椒素是主要的，但有幾種不同的變體。這些分子作用於我們全身的這些受體。

bodies when they get over 43° C they let in a bunch of calcium ions which starts the signal Cascade that tells the brain it's uncomfortably hot but weirdly if

當它們超過攝氏43度時，它們會讓大量的鈣離子進入，開始向大腦發出訊號，告訴它太熱了不舒服。但奇怪的是，如果

capsacin binds to this channel it sends the exact same signal it's tricking our brains into thinking there's painful heat where there is none oh it's pretty weird that Peppers put

辣椒素與這個通道結合，它會傳送完全相同的訊號。它欺騙我們的大腦，讓我們以為有痛苦的熱量，而實際上沒有。

this irritant in their fruit after all fruit is supposed to be tempting it's basically a bribe I'll give you this little package of sugar sugar and vitamins if you help disperse my seeds

辣椒在果實中放這種刺激物是很奇怪的。畢竟，果實應該是誘人的。它基本上是一種賄賂——我給你這小包糖和維生素，如果你幫忙散播我的種子。

why would Peppers make their fruit unpleasant to eat this was the question that I sort of got sidetracked by while you were working on this hot ones investigation so if you'll indulge me I

為什麼辣椒要讓它們的果實不好吃呢？這是我在你做Hot Ones調查時有點跑題研究的問題。所以如果你允許我

want to go down this Rabbit Hole there are a couple studies that try to answer the question why are are peppers spicy in the first place the first study came

走進這個兔子洞：有幾個研究試圖回答為什麼辣椒一開始就是辣的這個問題。第一個研究

out in 2001 and it focused on some wild Chili Peppers found in Southern Arizona on the slopes of this mountain these peppers are actually the same species as jalapenos and bell peppers they're an

在2001年發表，它專注於在亞利桑那州南部這座山的山坡上發現的一些野生辣椒。這些辣椒實際上與墨西哥辣椒和甜椒是同一品種，它們是

example of what peppers were like before domestication tiny little spicy berries the peppers share the mountain side with a bunch of fruit eaters the cactus Mouse the packrat and the curve build Thrasher

辣椒在馴化前的樣子的例子——小小的辣漿果。這些辣椒與一群食果動物共享山坡——仙人掌鼠、包鼠和彎嘴鶇鳥，

which would also make good names for metal band so the researchers trapped a bunch of these guys brought them back to the lab and offered them up some different fruits there were the wild

這些也可以是重金屬樂團的好名字。所以研究人員捕獲了一群這些傢伙，帶回實驗室，給他們提供不同的水果。有野生的

spicy peppers another wild pepper variety that was not spicy but that had a nearly identical nutritional profile and hackberries this very common also not spicy fruit so what happened they

辣辣椒，另一種不辣但營養成分幾乎相同的野生辣椒，還有hackberry這種很常見的也不辣的水果。那發生了什麼？

all ate the hackberries and at least some of the non-spicy peppers but the rodents wouldn't even touch the spicy peppers well the birds gobble them up it

他們都吃了hackberry，至少吃了一些不辣的辣椒，但囓齒動物連辣辣椒都不碰，而鳥類把它們吃光了。

turns out in Birds their version of this receptor has a single small change that means caps doesn't affect them so now we have a new question why would deterring

結果發現，在鳥類身上，它們版本的這個受體有一個小小的變化，意味著辣椒素不會影響它們。所以現在我們有了一個新問題——為什麼阻止

mammals but not Birds give peppers a competitive Advantage the researchers planted some fresh seeds from the non-spicy peppers and also some seeds that had taken a detour through the gastrointestinal systems of these

哺乳動物但不阻止鳥類會給辣椒帶來競爭優勢？研究人員種植了一些不辣辣椒的新鮮種子，還有一些經過這些

animals and the seeds eaten by the rodents didn't Sprout and there were other benefits to getting eaten by birds they tended to poop out the seeds in the shade of Hackberry bushes where peppers

動物消化系統的種子，被囓齒動物吃掉的種子沒有發芽。被鳥類吃掉還有其他好處——它們傾向於在hackberry灌木的陰涼處排出種子，那裡辣椒

were more likely to flourish and then be discovered by other birds continuing the cycle okay so in this story capsacin maybe arises by random mutation and then it's successful because it deterred the

更容易茁壯成長，然後被其他鳥類發現，繼續這個迴圈。好的，所以在這個故事中，辣椒素可能是透過隨機變異產生的，然後它成功了，因為它阻止了

critters that somehow destroy the seeds while they're eating them I imagine it doesn't make it any less attractive to birds which spread the seeds beautifully right that's that's the that's one

以某種方式在吃它們時摧毀種子的生物。我想它不會讓它對鳥類更沒有吸引力，鳥類能很好地傳播種子，對吧？那就是那個

explanation that's sort of supported by this this particular study but there's another story the same researchers went out a few years later and came up with another possible explanation this time

解釋，得到了這項特定研究的某種支援，但還有另一個故事。幾年後，同樣的研究人員去調查，提出了另一個可能的解釋。這次

they took their investigation to Southern Bolivia where there's a wild pepper that comes in spicy and non-spicy varieties it's like an onoff switch there's no in between and the scientists

他們把調查帶到了玻利維亞南部，那裡有一種辣椒有辣和不辣兩種變體。就像一個開關，沒有中間狀態。科學家們

would go out and Survey patches of peppers through the very scientific process of just popping them into their mouths by picking peppers they could pinpoint the precise percentage of each

會出去調查辣椒地塊，透過非常科學的過程——只是把它們放進嘴裡。透過挑選辣椒，他們可以精確地確定每個

patch that was pungent and some patches were more pungent than others the question was why if they could identify the environmental factors responsible for these differences they might learn

地塊辣的比例。有些地塊比其他的更辣。問題是為什麼。如果他們能確定造成這些差異的環境因素，他們可能會學到

more about why Peppers evolved capsacin in the first place now in this part of Bolivia there were areas that were wet and Lush and there were areas that were

更多關於為什麼辣椒一開始就進化出辣椒素。現在在玻利維亞的這個地區，有些地區潮濕茂盛，有些地區是

this dry scrub land where would you guess there were more spicy peppers it turned out that in the wetest sites they surveyed all the peppers were hot in the

這種乾燥的灌木地。你猜哪裡有更多辣辣椒？結果發現在他們調查的最潮濕的地方，所有辣椒都是辣的。在

driest only a few were hot so they looked a little closer one thing they noticed is that some of the peppers looked like this they had this gross fungal infection and the more infected

最乾燥的地方，只有少數是辣的。所以他們仔細看了看。他們注意到的一件事是，有些辣椒看起來像這樣——它們有這種惡心的真菌感染。辣椒被感染得越嚴重，

the peppers were the fewer seeds sprouted it turned out mild peppers were more infected than spicy peppers they took this fungus back to the lab and cultured it on plates with and without

發芽的種子就越少。結果發現溫和的辣椒比辣辣椒感染得更嚴重。他們把這種真菌帶回實驗室，在有和沒有

capsacin and the capsacin really slowed down its growth the final piece of the puzzle were these little bugs that spread the fungus as they snacked on the peppers and in sights with more bug

辣椒素的培養皿上培養，辣椒素真的減緩了它的生長。這個謎題的最後一塊是這些小蟲子，它們在吃辣椒時傳播真菌。在蟲子活動更多的地方，

activity they saw more spicy peppers so in this story the spicy peppers do better in wetter areas wetter areas being the spots where fungus thrives where there's maybe more insects and in

他們看到了更多辣辣椒。所以在這個故事中，辣辣椒在更潮濕的地區做得更好，更潮濕的地區是真菌繁盛的地方，那裡可能有更多崑蟲，而在

the drier areas it's less necessary to have that kind of defect so we've got capin controlling fungus so two different very plausible stories which one is the real one yeah I mean I think

更乾燥的地區，沒有那麼需要那種防禦。所以我們有辣椒素控制真菌。所以兩個不同的、非常合理的故事，哪一個是真的？是的，我的意思是我認為

in in a sense they're both they're both real and they're also both not the full story something that evolutionary biologists really struggle with is to not attach themselves too strongly to

在某種意義上它們都是真的，它們也都不是完整的故事。進化生物學家真正掙紮的是不要太過依戀

any one explanation it seems like it's also a bias in journalism we're just in storytelling more broadly we like for effects to have one cause you know we

任何一個解釋。這似乎也是新聞業的偏見，我們只是更廣泛的講故事中的偏見。我們喜歡效果有一個原因，你知道，我們

like to tell a simple story yeah but there's really no reason scientifically why something couldn't be driven by multiple things and probably that's much more often the case yeah if you look if

喜歡講簡單的故事。是的，但科學上真的沒有理由某事不能被多個事物驅動，而且可能更常見的情況是這樣。是的，如果你看

you look at the great diversity of life on Earth it didn't arrive at its current state through some simple straight line there's been millions of years for a

地球上生命的巨大多樣性，它不是透過某條簡單的直線到達現在的狀態的。有數百萬年的時間形成了

very convoluted path to all of these creatures that we know and love today and I think that's something to be celebrated and embraced even if it's harder to talk about in an ative

一條非常曲折的路徑，通向我們今天認識和喜愛的所有這些生物。我認為這是值得慶祝和擁抱的，即使在敘述中更難談論。

way that Montage that you just saw I got all those clips from today's sponsor story blocks story blocks story blocks of course is the stock media library

你剛剛看到的那個蒙太奇，我所有那些片段都來自今天的贊助商Storyblocks。Storyblocks當然是那個股票媒體庫，

where you sign up you pay one price you get unlimited downloads footage music sound effects after effects templates all that good stuff and you can get started with your own uh unlimited media

你註冊，付一個價格，你可以無限下載——素材、音樂、音效、After Effects模板，所有好東西。你可以透過去

downloads by going to uh what's the what's the URL that would be story.com how town or click the link in the description okay back to our investigation remember we wanted to find

開始你自己的無限媒體下載。那個URL是什麼？那應該是storyblocks.com/howtown，或者點選描述中的連結。好的，回到我們的調查。記住我們想找

out where these numbers come from and our search routed us through a peculiar subculture of mammals who are not at all deterred by caps in fact they're

出這些數字是從哪裡來的，我們的搜尋讓我們經過了一個奇特的哺乳動物亞文化，這些哺乳動物完全不被辣椒素嚇到。事實上，他們

obsessed with it I like hot peppers what does it mean to be a chil head everyone is obsessive obsessive about their love for chilies I have the original Prim metalic Trinidad maruga

對它著迷。我喜歡辣椒。做一個辣椒頭意味著什麼？每個人都對辣椒的愛著迷。我有原始的Trinidad Moruga Scorpion。

scorpion this is b n mustard seven pot Primo the Sugar Rush stripey pepper this right here is the chemical formula for cap saon it it's cool cuz it looks like

這是Bubblegum Mustard Seven Pot Primo。Sugar Rush Stripey辣椒。這就是辣椒素的化學式。很酷，因為它看起來差不多拼出了

Johnny doesn't almost spell j o h n n y Johnny Scoville is a YouTuber who reviews chilies and sauces on his channel that smells so good to me if

J-O-H-N-N-Y Johnny。Johnny Scoville是一個YouTuber，在他的頻道上評論辣椒和醬料。這聞起來對我來說太棒了。如果

you're passionate I don't care if if it's a bell pepper but if you're passionate about that bell pepper you're a chilly head to me these pepper influencers get their peppers from

你對某事有熱情，我不管它是不是甜椒，但如果你對那個甜椒有熱情，對我來說你就是辣椒頭。這些辣椒網紅從

Growers who invent new varieties by cross-pollinating plants and the most famous pepper breeder is smok and Ed Curry owner of the pucker butt pepper company in Fort Mill South Carolina I'm

種植者那裡獲得他們的辣椒，種植者透過異花授粉發明新品種。最有名的辣椒培育者是Smokin' Ed Currie，南卡羅來納州Fort Mill的Pucker Butt辣椒公司的老闆。我是

smoking EDG Curry mad the Michael Jordan of hot chilies eating fresh Peppers is not for the fainthearted but for me it's just like candy smoking Ed doesn't hang

Smokin' Ed Currie，辣椒界的Michael Jordan。吃新鮮辣椒不適合膽小的人，但對我來說，就像糖果。Smokin' Ed不在辣椒頭論壇上活動，

out on the chili head Forum so he kind of took everybody by surprise when he announced his char Carolina Reaper it was recognized by the Guinness World

所以當他宣佈他的Carolina Reaper時，讓所有人都很驚訝。它被金氏世界紀錄認可，

Records and that made it the king of the super Hots which are these Peppers that are selectively bred for extreme levels of capsacin that gets competitive the era of the

這使它成為超辣辣椒之王。超辣辣椒是這些被選擇性培育達到極端辣椒素水平的辣椒。這變得很有競爭力。超

super Hots began a couple of decades ago and ever since then there have been accusations of seed stealing pepper doping competing claims for hottest pepper but then in 2017 smok and Ed

辣辣椒的時代開始於幾十年前，從那時起就有偷種子、辣椒摻假、最辣辣椒的競爭聲稱。但在2017年，Smokin' Ed

announced to Pepper that's so hot it kind of shut up the old arguments and started all new ones it's called pepper X it's this yellowish Green Pod that Ed says is twice as hot

宣佈了一種辣椒，它太辣了，基本上讓舊的爭論都閉嘴了，開始了新的爭論。它叫Pepper X，是這種黃綠色的果莢，Ed說它比Carolina Reaper辣兩倍。

as the Carolina Reaper but he wouldn't let the other chili heads try it and he told the Associated Press that no seeds would be released because everyone else

但他不讓其他辣椒頭嘗試它，他告訴美聯社不會釋放種子，因為其他人都從Reaper上賺錢。

had made money off the reaper instead the only way to actually try pepper X was by buying a hot one's official sauce called the last tab he's the creator of

相反，真正嘗試Pepper X的唯一方法是購買Hot Ones的官方醬料，叫做The Last Dab。他是

pepper X the creator of the last dab since then smok and Ed has partnered with hot ones to make make three other last dab sauces with pepper X they've

Pepper X的創造者，The Last Dab的創造者。從那時起，Smokin' Ed與Hot Ones合作，用Pepper X製作了另外三種Last Dab醬料。它們

all been featured in the number 10 spot on the lineup for the show but the secrecy around the pepper has really fueled some skepticism among the chili

都在節目陣容中佔據了10號位置。但圍繞這種辣椒的保密真的在辣椒頭中引發了一些懷疑。

heads it's the big foot of peppers seeds are not released pods and powders not released behind closed doors multiple vaults around that pepper and this is what smok and Ed said about the first

它是辣椒界的大腳怪。種子沒有釋放，果莢和粉末沒有釋放。閉門後有多個保險庫圍繞著那種辣椒。這是Smokin' Ed在第一款

pepper X sauce when it first came out the Scoville heat units for the sauce is just over 2.4 million on our first test but the Peppers coming in at 3.18

Pepper X醬料剛出來時說的——我們第一次測試的醬料史高維爾辣度單位剛剛超過240萬，但辣椒本身達到318

million so we're playing playing with fire over here we're playing with fire okay so way up there and then last year the Guinness World Records announced that pepper X was officially the hottest

萬。所以我們在這裡玩火。我們在玩火。好的，所以在上面那裡。然後去年金氏世界紀錄宣佈Pepper X正式是最辣的

pepper at 2.69 million Scoville okay 2.69 mil well maybe we should explain now exactly what a Scoville heat unit is let's get into this scale scale is where

辣椒，達到269萬史高維爾。好的，269萬。好吧，也許我們現在應該解釋一下史高維爾辣度單位到底是什麼。讓我們深入這個刻度。這個刻度是從哪裡來的？

did this come from great right Wilbur Scoville was this renowned Farm pharmacist who he won all kinds of Pharmacy Awards he edited a pharmacy magazine called the spatula and he was

對吧？Wilbur Scoville是這位著名的藥劑師，他贏得了各種藥學獎。他編輯了一本叫做The Spatula的藥學雜誌，他後來被

eventually hired by the fiser of his time Park Davis and Company who had this fancy lab in Detroit they were working on a topical ointment for aches and

他那個時代的輝瑞——Parke-Davis公司——僱用了，他們在底特律有一個很棒的實驗室。他們在研製一種治療疼痛的外用軟膏，

pains and like many ointments of that time it used capsicum pepper extract as an active ingredient and there's actually some science behind this when your body encounters capsacin it tends

像當時很多軟膏一樣，它使用辣椒提取物作為活性成分。這背後實際上有一些科學。當你的身體遇到辣椒素時，它傾向於

to turn down the sensitivity of that pain pathway sometimes by just pulling those re off your cell membranes and so over time you develop tolerance to spicy food and these ointments were taking

降低那個疼痛通路的敏感度，有時是透過把那些受體從你的細胞膜上拉下來。所以隨著時間的推移，你對辛辣食物產生耐受性，這些軟膏在利用

advantage of that feedback loop but the problem that these ointment makers had is that different batches and different varieties of peppers have different levels of spiciness and they needed a

那個反饋迴路。但這些軟膏製造商面臨的問題是，不同批次和不同品種的辣椒有不同的辣度水平，他們需要一個

standardized method to measure pepper heat in 1912 Wilbur came up with the Scoville organoleptic method they dry a pepper grind it up dissolve it in alcohol and then they dilute a tiny drop

標準化的方法來測量辣椒的辣度。1912年，Wilbur提出了史高維爾感官測試法。他們把辣椒乾燥，磨碎，溶解在酒精中，然後他們用

of that solution with a bunch of sugar water then they'd get a panel of tasters to try the mixture and they'd keep diluting it until those tasters couldn't

大量的糖水稀釋一小滴那個溶液。然後他們讓一組品嚐員嘗試這個混合物，他們會不斷稀釋，直到那些品嚐員無法

detect the heat the amount the sample is diluted is the Scoville heat rating up at the high end of the scale you've got Pure capsacin which needs to be diluted

檢測到辣味。樣品被稀釋的量就是史高維爾辣度評級。在刻度的高階，你有純辣椒素，需要被稀釋

16 million times before you can taste it at the low end we got bell peppers you don't even need to dilute their samples then you've got jalapenos Habaneros

1600萬次才能嘗到。在低端，我們有甜椒，你甚至不需要稀釋它們的樣品。然後你有墨西哥辣椒、哈瓦那辣椒、

ghost peppers now we're getting into the realm of pepper spray and according to smok and Ed pepper X lands right here the scoial scale with tasers seems pretty subjective right and so obviously

鬼椒。現在我們進入了鬍椒噴霧的領域。根據Smokin' Ed，Pepper X就在這裡。用品嚐員的史高維爾刻度似乎很主觀，對吧？所以顯然

this isn't how they do things anymore which is you know a very common story in the history of science you have technology is improving the Precision of

這不是他們現在的做法了，這在科學史上是一個非常常見的故事。你有技術在提高方法的精確度。

the methods and uh before we get into how that works can I send you some of my microscope videos oh yeah look at that it's a little bit gory looking yeah

在我們深入說明這是如何運作的之前，我能給你發一些我的顯微鏡影片嗎？哦，是的。看那個。它看起來有點血腥，是的。

there's something kind of lushy about it it's upsetting and uh the reason I wanted to look inside it is cuz I had heard from the chili heads that you can

有些東西看起來有點肉肉的，讓人不安。我想要看裡面的原因是因為我從辣椒頭那裡聽說，在這個辣度水平上你可以

actually see the capin at this level of heat this is like not the juice of a jalapeno that when you cut in it's like actually looks yeah oily that's capsacin

真正看到辣椒素。這不像墨西哥辣椒切開時的汁液，而是真的看起來...是的，油油的。那就是辣椒素。

it's hydrophobic which is why water notoriously does not help when you eat something that's too spicy and that's why you really need fat and that waxy texture is also the key to understanding

它是疏水的，這就是為什麼當你吃太辣的東西時，水是出了名的沒用。這就是為什麼你真的需要脂肪。那種蠟質的質感也是理解

how they can measure spiciness objectively in a chemistry lab it's a method called high- performance liquid chromatography the pepper extract sample goes into a column that's packed with hydrophobic particles that attract

他們如何在化學實驗室客觀測量辣度的關鍵。這是一種叫做高效液相色譜的方法。辣椒提取物樣品進入一個填充了疏水顆粒的管柱，這些顆粒會吸引

capsacin the different capsinoids are attracted to this column to different degrees so as the sample moves through it separates and then as it leaves the column it passes through a detector that

辣椒素。不同的辣椒素類物質被這個管柱吸引的程度不同，所以當樣品透過時它會分離，然後當它離開管柱時，它透過一個檢測器，

uses a specific wavelength of light that's absorbed by capsinoids and that detector puts out a chromatogram with these spikes representing the concentrations of each capsinoid which they can then convert to scoval heat

使用被辣椒素類物質吸收的特定波長的光。那個檢測器輸出一個色譜圖，這些尖峰代表每種辣椒素類物質的濃度，然後他們可以把它轉換成史高維爾辣度

units now smok and Ed works with a chemistry professor at a school nearby called winth University for more than 15 years they've had students testing pucker butt Peppers as part of their

單位。現在Smokin' Ed與附近一所叫Winthrop大學的化學教授合作。超過15年來，他們讓學生測試Pucker Butt辣椒作為他們

studies and they put out this report as evidence for pepper X's Guinness World Record and it follows the standard methods except instead of testing a sample that's made up of a bunch of

研究的一部分。他們發布了這份報告作為Pepper X金氏世界紀錄的證據。它遵循標準方法，除了不是測試由一堆

peppers they tested individual pepper pods so some of the chili heads would like to see pepper X tested again in an industry lab I would love to see independent testing let people p third

辣椒組成的樣品，他們測試了單個辣椒果莢。所以有些辣椒頭希望看到Pepper X在行業實驗室再次被測試。我很想看到獨立測試。讓人們第三方

party verified and tested if if your pepper is that hot and that's what the world wants to know just go third party test it man how hard is that they were

驗證和測試。如果你的辣椒那麼辣，而且這是全世界想知道的，就去做第三方測試吧。這有多難？他們

doing these tests on Peppers samples of peppers but I assume you can just throw some sauce in there and and get get some results as well right yes you can test

在辣椒樣品上做這些測試，但我假設你可以把一些醬料放進去，也能得到一些結果，對吧？是的，你可以用高效液相色譜測試

sauces with HC but I don't think that that's what hot ones was doing to get their numbers and the reason is this um so a key thing to know about the pepper

醬料。但我不認為這就是Hot Ones得到他們數字的方式。原因是這樣的——關於辣椒，一個關鍵的事情是

scullville ratings that you see online is that they come from tests on dried samples of peppers which means that they're highly concentrated you know in a form that no one really consumes if

你在網上看到的史高維爾評級來自對乾燥辣椒樣品的測試，這意味著它們是高度濃縮的，你知道，是一種沒有人真正食用的形式。如果

you are testing a fresh pepper you're talking about something that's maybe 80% water right it's diluted MH and then when you go into a sauce it's even more

你測試的是新鮮辣椒，你說的是大約80%是水的東西，對吧？它被稀釋了。嗯。然後當你進入醬料，它被稀釋得更多。

diluted which is how we know that the rating that hot winds has for the last dab has to be wrong because the last dab has the same exact Scoville rating as

這就是我們如何知道Hot Ones給The Last Dab的評級一定是錯的，因為The Last Dab有與

just pepper X they basically took pepper X's Scoville rating and slapped it on this bottle that seems to be what they did and the YouTuber that I talked to

Pepper X完全相同的史高維爾評級。他們基本上拿了Pepper X的史高維爾評級，然後貼在這個瓶子上。這似乎就是他們做的。我交談的那個YouTuber

thinks that this kind of exaggeration is actually risky here's why it's a scary thing if somebody tries that you know what they're going to go they're I canate 2.4 million scoval hel and

認為這種誇大實際上是有風險的。這就是為什麼它是一件可怕的事——如果有人嘗試那個，你知道他們會怎麼想，他們會說我能承受240萬史高維爾辣度，然後

somebody's going to have something called a tin which is a droing of stuff and that comes in really really hot they're going to have a horrible experience if that's

有人會有一種叫做tintures的東西，那是一種東西的滴劑，那種東西來的時候真的真的很辣，他們會有很糟糕的體驗。如果那是

the case so people it sets people up to me it's dangerous you got to be careful now all along I'd been texting smoking Ed trying to set up an interview and

情況的話。所以人們——這讓人們處於危險之中，對我來說是危險的。你必須小心。一直以來我都在給Smokin' Ed發訊息，試圖安排一次採訪，

eventually he was kind enough to sit down and answer my questions hot sauce Brands don't seem to use the Scoville scale in their own marketing so much but

最終他很友善地坐下來回答我的問題。辣醬品牌似乎不太在自己的營銷中使用史高維爾刻度，但

it does um show up on the show and so I'm curious do you have to provide those numbers to hot ones or are they doing their own testing or

它確實出現在節目中，所以我很好奇，你必須向Hot Ones提供那些數字嗎，還是他們在做自己的測試或

estimations those numbers are based on the peppers that are going into the sauces okay uh no one uses Scoville on their uh on their bottles because everyone who makes bottle knows about

估計？那些數字是基於進入醬料的辣椒。好的。沒有人在他們的瓶子上使用史高維爾，因為每個製造瓶子的人都知道

the dilution factors that go in there MH so uh does it does it uh make something more intriguing to say uh 2.2 million or 2 7 million or does it make it

進入那裡的稀釋因素。嗯。所以，說240萬或270萬會讓某事更有趣嗎，還是說

intriguing to say 184,000 okay the general public doesn't understand science so you they put things out in general terms okay sure so there you have it it's not about the

18.4萬會讓它更有趣？好的，普通大眾不理解科學，所以你們用一般術語表達。好的，當然。所以這就是答案——這不是關於

science it's about selling hot sauce which fair enough right but Scoville units are a real thing that can be measured in a lab for about $60 a sauce

科學，這是關於賣辣醬，這公平，對吧？但史高維爾單位是可以在實驗室測量的真實東西，每種醬大約60美元。

so we shipped the latest hot ones lineup off for testing and confirmed that they are indeed in the wrong order now ideally would want to test each sauce

所以我們把最新的Hot Ones陣容送去測試，並確認它們確實順序是錯的。理想情況下，我們想要測試每種醬

more than once but we don't have that kind of money so with that caveat here are the lab tested Scoville levels for the current hot ones lineup

不止一次，但我們沒有那種錢。所以帶著這個警告，這是目前Hot Ones陣容的實驗室測試史高維爾水平。

with one exception all of the sauces are less pungent than they're portrayed and D bomb has more than twice the capin by volume than the last dab oh my

除了一個例外，所有醬料都沒有描述的那麼辣。Da Bomb的辣椒素含量按體積計算是The Last Dab的兩倍多。天

God ah oh God it's getting worse I do not recommend that it says right here natural pepper flavoring which is another way of saying pepper extract it's what these stunt

啊。啊。天啊，越來越辣了。我不推薦那個。這裡寫著天然辣椒調味料，這是辣椒提取物的另一種說法。這是這些特技

sauces use to get extreme levels of heat and hot ones in the heat Nest they want to promote natural sausage and so in their 10 pack they actually replace the

醬料用來達到極端辣度的方法。Hot Ones在Heatonist，他們想推廣天然醬料，所以在他們的10件套裝中，他們實際上把Da

bomb Beyond Insanity with a natural version that isn't as hot and probably tastes a lot better so to their credit they could be putting a bunch of extract

Bomb Beyond Insanity換成了一個不那麼辣的天然版本，而且可能味道好很多。所以值得稱讚的是，他們本可以在陣容中放一堆提取物

sauces in the lineup to try to hit those High numbers and they don't at least not anymore in the first couple of years of the show they had a

醬料來試圖達到那些高數字，但他們沒有，至少現在沒有了。在節目的頭幾年，他們有一款

sauce in the line up called Mad Dog 357 according to our test it's even hotter than Deon Beyond Insanity which means that the real champions of hot ones are those early guests who endured

叫Mad Dog 357的醬料在陣容中。根據我們的測試，它甚至比Da Bomb Beyond Insanity更辣，這意味著Hot Ones真正的冠軍是那些忍受了

a sauce more than three times hotter than the last dab and nobody knew it until now we were able to pay for these tests thanks to our patreon members and

比The Last Dab辣三倍以上的醬料的早期嘉賓，而且直到現在沒有人知道。多虧我們的Patreon成員，我們才能支付這些測試費用，

support from the Alfred peace loan foundation in association with IMI the salon Foundation is enhancing public understanding of Science and Technology in the modern world we tested 17

還有Alfred P. Sloan基金會與IMI的合作支援。Sloan基金會正在增強公眾對現代世界科學技術的理解。我們測試了17

different sauces so the full results are over on our patreon as well as a longer version of this show that we presented live at IMI fest with a special guest

種不同的醬料，所以完整的結果在我們的Patreon上，還有我們在IMI fest現場呈現的這個節目的更長版本，有一位特別嘉賓

Bobby Duke this is eight and this is 10 and we're going to have you try them both I'm going to join you uh you're going to join me oh boy

Bobby Duke。這是8號，這是10號，我們會讓你兩個都試試。我會加入你。呃，你會加入我？哦天啊。