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What is a scoville heat unit? |
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The Scoville Scale was developed by American Chemist Wilbur Scoville in 1912, in order to rate the pungency of chili and jalapeno peppers. Today most pepper processing facilities use what is called a High Performance Liquid Chromatograph, 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 will be. |
Are there other types of packaging available? |
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Yes, G and G Peppers, LLC will work with your company to help accommodate your specific needs. Please contact us so that we can better serve your needs. |
Are there other types of cuts available? |
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Yes, at G and G Peppers, LLC, we will work with your company to develop a cut size that best suits your specific need and product. Please contact us so that we can better serve your needs. |
