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Fun! I guess we are only concerned with sauces that have both Flavor and Viscosity descriptions associated?
On the Scotville scale (https://en.wikipedia.org/wiki/Scoville_scale) of hotness, I'd say this challenge was a Cubanelle, maybe a Poblano due to the how the data was structured...LOL
I can't say I loved figuring out how the data was supposed to be joined to achieve the final summaries but it was a good puzzle besides that.
I took the liberty of also including the 9 sauces for which there were no tastings, since they did have their respective viscosity ratings.
From Wikipedia, the free encyclopedia The Scoville scale is a measurement of spiciness of chili peppers and other substances, recorded in Scoville heat units (SHU). It is based on the concentration of capsaicinoids, among which capsaicin is the predominant component. The scale is named after its ...
