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Showing results for tags 'POTW'.
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Name: Scotch bonnet Scoville: 100,000- 325,000 Scotch bonnets are a widely know variety of pepper that give certain foods their distinct flavor, however, these peppers are intensely hot and can badly burn you, especially if consumed raw; It is an incredibly versatile, even with it’s hot flavor, it can spice up chili, chutney, and so much more. Edit: darn, the word filter doesn't let me talk about a certain kind of Jamaican food...
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Name: Aci Sivri Scoville: Has a huge range of Scoville, ranging from 5000 all the way to 30,000 Origin: Turkey Type: Cayenne (No KIE, I had this planned out ) The Aci Sivri is an heirloom pepper, meaning some Turkish farmer creates their own varieties of peppers and the pepper has been grown ever since. The Aci Sivris cooking uses are in various Middle Eastern cuisines, including of course, Turkish cuisine, it can be dried or served fresh.
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Hey! I came up with a blog feature, This is pepper of the week, the reason I'm doing this because of my recent fascination with the "Scoville scale", for all you who don't know, the "Scoville" scale, is how heat in peppers, Bell peppers, with their lack of spice, are 0 Scoville, whereas Jalapeno peppers weigh in at 3000-8000 Scoville and normal Habaneros can be up to 350,000 Scoville. Now to the pepper of the week. Name: Red Savina Habanero Highest Scoville: 577,000+ I chose red Savina for the first featured pepper because it used to be considered the hottest pepper in the world, at a flaming 577,000+ Scoville, just one gram can cause detectable heat in 1,272 pounds of sauce, I believe that the Guinness book of world records still reports it as the worlds hottest pepper although Dorset Naga, and Naga Jolokia are still hotter then this pepper. The Red Savina was created by Frank Garcia who chose the hottest strands of pepper to grow until he finally came out with the famed Red Savina; it's not known how he did it.