Plants and vegetables were so confused, they are now getting their say.
Peppers are always late in my garden and are especially thriving now.
On the plate: the orange colored ones are Habaneros, on their left Serrano, Italian Roaster, Pepperocini, Jalapeno and in the middle Cayenne.

The Scoville scale is a measurement of the spicy heat of a chili pepper.
The number of Scoville heat units indicates the amount of capsaicin present. Capsaicin is a chemical compound that stimulates chemoreceptor nerve endings in the skin, especially the mucous membranes.
The scale is named after its creator, American chemist Wilbur Scoville, who developed a test for rating the pungency of chili peppers. His method, which he devised in 1912,is known as the Scoville Organoleptic Test.
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