Spicy food should have the scoville rating included with the nutrition information.
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Some people are allergic to spice, some people can only handle so much spice, and some people want as much spice as they can get. With spicy foods there is currently no way of knowing how spicy a product is before purchase, as there is no consistent standard required on product labels. I propose that any food that registers on the scoville scale require the rating be visible on the packaging near the ingredients or nutrition information panel. This will both protect people who are sensitive to spice and help consumers make educated purchases to avoid disappointment and help reduce food waste.
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