Every seed came up, they're about 3' tall with a sturdy stem. Waiting until mid March to put out in the southern (Ga) garden. Will be licking my lips watching them flower and fruit. I like these as an addition to a traditional red tomato salad.
I had 40 mph winds my greenhouse fell over and was so surprised the seeds survived two days in the cold under soil and are still growing. The roots were in tact so i transplanted them, they are doing just fine. 10 stars
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Scoville Heat Scale
We sell many kinds of Pepper Seed from mild, to unrelentigly hot! We want to show you where these peppers fall on the the Scoville Heat Scale. All Peppers come from the genus Capsicum, named for an array of spicy compounds found within Peppers called Capsaicinoids.
The Scoville Scale is used to measure the amount of Capsaicinoid compounds or the "spiciness" of Peppers. This measure can vary greatly even for the exact same type of Pepper, so Scoville Heat Units or SHU are generally measured as an approximate heat range that a Pepper falls into. This range is measured using a method called High Performance Liquid Chromatography or HPLC.
HPLC is a fairly complex process, and it can be used to measure many things outside of the Scoville Scale as well. When it comes to meauring Scoville Heat Units, HPLC is used to make a graph of capsaicinoid levels dissolved in a solution to put it simply. However this graph always has to be taste callibrated using a human tongue for the measure to be accurate.
Peppers in the Capsicum Genus are the only plants that contain Capsaicinoids. However there are a few other plants that contain similar acting spicy compounds, and therefore they can be measured with fair accuracy using the Scoville Scale.
Members of the Zingiberaceae family like Ginger, Black Pepper, and Cardamom do not contain any capsaicinoids, however they contain similar acting spicy chemicals like Shagaol, Gingerine and Piperine. These compounds can be measured using the Scoville Scale.
Euphorbia Poissonii or The Resin Spurge Cactus has two extremely potent capsaicin like compounds called Resiniferatoxin and Tinyatoxin. As the names imply these chemicals are so incredibly spicy that they're actually considered toxins and will probably kill or seriously harm you if ingested. Like the Ginger Family, this species can be measured using the Scoville Scale even though it has no Capsaicinoids.
"Spicy" Brassicales like Horseradish, Arugula, Wasabi, Radish, Mustards, etc. cannot have their heat measured using the Scoville Scale. They contain a compound called Allyl Isothiocyanate. This oily chemical causes the short lived aromatic nasaly burn that comes with ingesting these roots. This response is too different from the longer lasting burn caused by capsaicinoids to accurately measure them using the same scale.
Onions, Leeks, Garlic, and Shallots contain a different pungent burning chemical called Allicin. While their heat also cannot be measured using the Scoville Scale they actually have their own heat potency scale called the Pyruvate Scale. Both scales use HPLC to measure the potency of irratating chemicals.
Finally there are many unrelated spices that unfortunately have no real way of measuring the potency of their heat. Eugenol is likely the heat causing compound for the majority if not all of these spices. These include Cinnamon, Allspice, Nutmeg, Cor Cloves, Bay Leaves, Anise, Star Anise, Liqourice, Fennel, Cumin, and basically any other spice you might find in a Garam Masala.