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Chili pepper (from Nahuatl chilli, chilli pepper, chilli, chillie, chili, and chile) is the fruit of the plants from the genus Capsicum, members of the nightshade family, Solanaceae. Although botanically speaking, the fruit of capsicums are berries, the peppers are considered as vegetables (e.g. bell peppers) or spices (e.g. cayenne pepper) for culinary purposes based on factors including fleshiness and intensity of flavor.
Chili peppers originated both in the Americas and in India. After the Columbian Exchange, many cultivars of chili pepper spread across the world, used in both food and medicine. The scale is named after its creator, American chemist Wilbur Scoville, who developed a test for rating the pungency of chili peppers by determining how much the ground pepper must be diluted in water so that the capsaicinoid content cannot be tasted. An alternative method for quantitative analysis uses high-performance liquid chromatography, making it possible to directly measure capsaicinoid content.
Pimiento 100-500 Spain Pepperoncini 100-500 Italy Pasilla 250-4000 Mexico Santa Fe Grande 500-700 America Hatch 1000-2500 New Mexico Jalapeno 2500-8000 Mexico Tabasco 30000-50000 Mexico Cayenne 30000-50000 French Guiana Tien Tsin 50000-75000 China Thai 50000-100000 Thailand Scotch bonnet 100000-350000 Carribean Red Habanero 300000-475000 Mexico Bhut Jolokia 1000000+ India
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