Q: Dear Dave, I have been hearing about a new pepper that is hotter than the Red Savina. Is it true and where can I find some? —Ross Risz A: Hello Ross:Tests at New Mexico State University showed that Chocolate Brown Habanero from Reimer Seed was hotter than Red Savina. It is available from www.reimerseeds.comIf you heard about an Indian …
The Hottest Part of the Pepper
Q: Dave,What part of a pepper is the hottest? I am having a debate with a fellow co-worker as to the heat source. He says the seeds and I say the layer just under the skin.–John Moore A: Hello John:The hottest part of the chile is the placental tissue, which holds both the seeds and the capsaicin glands. The seeds …
Homemade Heat Test
Q: Dear Dave,I am currently doing a science fair project on the effects of hot sauce on the tongue. I am trying to make my own "homemade" test, similar to the methods used by Wilbur Scoville, to use on subjects. I was wondering if you ("The Pope of Peppers") could offer some suggestions on proper yet simple methods of testing …
Heat Level of Nali Peri-Peri Sauce
Q: Hi Dave,Two years ago I was in Malawi, Africa and bought some Nali Peri-Peri Sauce. I thought it was pretty hot and tried to order some of it. While searching for a site offering Nali (which was not easy), I found some sites mentioning "Scoville Units.” Can you tell me how many Scoville Units the Nali Peri-Peri Sauce has? …
Where Are Chiles From?
Q: Sir:Where are chiles from? Where does the influence come from? Is it an Asian influence, Spanish, French? American Indian or Central American Indian? I remember from American History that Chinese ships were familiar with the West Coast. Thanks for your time, Mel A: Hello Mel:Chiles originated in Bolivia, South America and were spread by birds all over South and Central …