What is a Scoville heat unit?
- The Scoville scale was developed by an American chemist, Wilbur Scoville in 1912, in order to rate and determine the pungency of chili and jalapeno peppers or measure spicy heat.
- Today most pepper processing facilities use 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.
- Capsaicin: An active component of chili peppers, which are plants belonging to the genus Capsicum. Pure capsaicin is a volatile, hydrophobic, colorless, odorless, crystalline to waxy compound.
- Drip Irrigation System: A method which saves water and fertilizer by allowing water to drip slowly onto the soil surface or directly into the root zone through a network of valves, pipes, tubing, and emitters. This creates a healthy fresh environment for our peppers to grow.
- Seedlings: A young plant sporophyte developing out of a plant embryo from a seed. Seedling development starts with germination of the seed.