韓國辣椒醬也分“三六九等”

        Aside from the ratings displayed in English, a graph featuring a thermometer will be used to show spiciness.Jeong Seung-won, a researcher with the Korea Food Research Institute, said that it quantifies the hotness from zero to 100 based on the content of the chili's capsaicinin the recipes and popular tastes.

　　除了文字標(biāo)記以外，還將用溫度表圖像形象地表達辣度。對于分級的量化標(biāo)準，韓國食品研究院研究員鄭承元博士對《環(huán)球時報》說，依據(jù)辣醬中辣椒素的含量，再結(jié)合大眾口感，用0—100數(shù)字對辣度進化量化。

　　Manufacturers of chili sauces will use such criteria to standardizetheir products, which is expected to make it easier for consumers to choose.

　　辣椒醬廠商可自覺采用該標(biāo)準，將生產(chǎn)的辣椒醬的辣度標(biāo)準化、規(guī)范化。此舉便于消費者選擇產(chǎn)品，還有利于出口。