Peppers. Red Hotness in peppers is from the capsacin content. Back in the
early 1900's, a chemist named Wilbur Scoville, developed a method to measure
 the heat level of chile peppers. That measurement is still referred to as Scoville
 units.
 
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TAMARIND (Thai Restaurant) 117 South St. Philadelphia, PA 19147
Phone: 215-925-2764 Email: sale@tamarindsouthstreet.com