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Scoville scale and spiciness of food in Asia

While ginger is not typically associated with high levels of spiciness, it does contain certain compounds that can contribute to a mild heat sensation. The compound gingerol found in fresh ginger has been reported to have a pungent and slightly spicy taste. However, the Scoville scale is primarily used to measure the heat of chili peppers and their capsaicin content, and ginger is not typically evaluated using this scale. The transformation of gingerol into zingerone during boiling may alter the sensory characteristics of ginger, but it does not have an established Scoville rating.

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