FAQs

What is a scoville heat unit?
	The Scoville scale was developed by an American chemist, Wilbur Scoville in 1912, in order to rate the pungency of chili and jalapeno peppers or measure spicy heat. Today most pepper processing facilities use what is called a High Performance Liquid Chromatography, also known as HPLC to measure the amounts of capsaicin that a particular pepper may contain. The higher the rating on the scoville scale the hotter the pepper.
What is capsaicin?
	Capsaicin is the active component of a chili pepper. Pure capsaicin is a hydrophic, colorless, odorless, crystalline to waxy compound. It’s what puts the hot or heat in peppers the more capaiscin present the higher the rate on scoville scale.
What other types of packaging and cuts are available?
	At G and G Peppers, LLC, we will work with each individual company and their personal needs to accommodate. Please contact us for more information.
What is drip irrigation system?
	Drip irrigation System is a method which saves water and fertilizer by allowing water to drip slowly to the roots of the plants, either onto soil surface or directly onto the root zone, through a network of valves, pipes, tubing, and emitters. This creates the environment for our crisp, fresh peppers.