Saturday, September 25, 2010

Peppers and their Heat

Finally, everyday we are having beautiful, sunny and warm weather. This summer was the most unusual that I remember with all the fog and extended "June Gloom" season.
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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