韩国辣椒酱也分“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.

　　除了文字标记以外，还将用温度表图像形象地表达辣度。对于分级的量化标准，韩国食品研究院研究员郑承元博士对《环球时报》说，依据辣酱中辣椒素的含量，再结合大众口感，用0—100数字对辣度进化量化。

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

　　辣椒酱厂商可自觉采用该标准，将生产的辣椒酱的辣度标准化、规范化。此举便于消费者选择产品，还有利于出口。