
October to March:
10:00 - 17:00
April to September:
10:00 - 18:00
Adults: CHF 15.00
Reduced rate: CHF 12.00
Children 6-15: CHF 6.00
Children 0-5: Free
Quai Perdonnet 25
CH-1800 Vevey
Switzerland
Create an account in seconds and discover the amazing Alimentarium experience !
Wilbur Scoville, a pharmacologist, invented the Scoville scale in 1912 to measure the pungency of peppers and chillies, generally related to their capsaicin content. To establish a chilli pepper’s rating, Scoville would prepare it in a solution, which was then tested by five people. He increased its dilution until the sensation of heat disappeared. The score on the scale represents the level of dilution required for the sensation of heat to disappear completely.
Our digestive system is like a biochemical factory. The pancreas sends enzymes to the mouth, the stomach and the gastrointestinal tract to break down the foods we eat and liberate their nutrients which will in turn feed our bodies and brains. Unused food residues leave our body via the colon as faeces.
Like anywhere in the world, Africa is currently experiencing a change in tastes, with sweet taking precedence over bitter, which is becoming less and less popular. This general trend can also be seen in Madagascar. Luckily however, there are still plenty of traditional Madagascan specialities to discover.
Milk has been part of a symbiotic relationship between humans and animals spanning thousands of years. Consumption of milk is closely linked to domestication and has enabled humans to create a wide range of consumer products in all sorts of regional variations across the world.