One of my favorite ways to prepare and consume the peppers I grow is to fire roast them. As they mature, the peppers develop the various colors they were bred to display. I get questions every year from people saying the tags with the pepper transplants I bought from the garden center say they’re supposed to be yellow or red, but the fruit is green. Whether you like to eat them or not, I think peppers are interesting in their color development.Īll the fruit start off green as they begin to grow. ![]() Up to 2,200,000 (what I call weapons grade) Here’s a list of peppers and their heat content in Scovilles so you can put your own tolerance in perspective Here’s a list of peppers and their heat content in Scovilles so you can put your own tolerance in perspective. ![]() Contrary to popular belief, the seeds do not carry any heat, but since they are produced on those inner pith layers, they can be coated with the capsaicin. Capsaicin is the chemical compound that stimulates the nerve endings on our tongues to feel that “hot” sensation.Ĭapsaicin is concentrated in the inner white pith of the peppers. “Heat” is measured in units called Scovilles, named after Wilber Scoville, the scientist who developed the rating system.įruits of Capsicum, the botanical genus of all peppers, contain the compound capsaicin in varying concentrations. My tastes for culinary peppers range from the mild and colorful bell peppers all the way to the superhot selections like Ghost, Scorpion and Carolina Reaper. ![]() What I didn’t mention is that late summer is not just for ornamental peppers I always get my best home-grown culinary peppers from August until frost in the fall. Several weeks ago, I wrote about looking forward to the time of year when ornamental peppers start strutting their gorgeous fruit colors.
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