PuckerButt Peppers has relied on chemistry tests conducted every few months over the past five years by Professor Cliff Calloway and his undergraduate chemistry students to determine its peppers’ heat. Calloway said jalapeno peppers come in at 10,000 units and habanero peppers at 250,000, while PuckerButt’s hottest pepper has most recently tested at 1.5 million units
Descriptions of pepper varieties trialed at the Gardiner Crop Research Farm of URI, Kingston, R
Some peppers are pungent due to the presence of their secondary metabolite contents—capsaicinoids. T...
The chili pepper is a very important plant used worldwide as a vegetable, as a spice, and as an ext...
Peppers are likely native to the Oaxaca region of Mexico, where they are referred to as chiles, with...
Seeds of twenty-nine (29) genotypes from Capsicum species (Family: Solanaceae) of hot pepper were pl...
Vita.Peppers have the potential for becoming a major agricultural commodity in the United States. In...
Capsicum chinense has been referred to as the most cultivated pepper in South America. The United St...
Hot pepper accessions that strongly accumulate heavy metals in their edible portions should be regar...
Capsaicinoids are a class of compounds responsible for the heat of hot peppers. Capsaicin and dihy...
This publication is part of the Create Better Health Guide to Eating Healthy and includes tips on se...
“Spicy pepper” is a term used to describe a variety of “pungent” peppers, sometimes referred to as h...
Latino fresh market vegetable farmers in Minnesota and Wisconsin are interested in growing hot peppe...
The use of soil amendments in agricultural production is an affordable way for limited-resource farm...
Peppers is one of the oldest domesticated crops in the Western Hemisphere. Long before the arrival o...
Chili pepper is a plant that belongs to the genus of Capsicum originated from the family of Solanace...
Descriptions of pepper varieties trialed at the Gardiner Crop Research Farm of URI, Kingston, R
Some peppers are pungent due to the presence of their secondary metabolite contents—capsaicinoids. T...
The chili pepper is a very important plant used worldwide as a vegetable, as a spice, and as an ext...
Peppers are likely native to the Oaxaca region of Mexico, where they are referred to as chiles, with...
Seeds of twenty-nine (29) genotypes from Capsicum species (Family: Solanaceae) of hot pepper were pl...
Vita.Peppers have the potential for becoming a major agricultural commodity in the United States. In...
Capsicum chinense has been referred to as the most cultivated pepper in South America. The United St...
Hot pepper accessions that strongly accumulate heavy metals in their edible portions should be regar...
Capsaicinoids are a class of compounds responsible for the heat of hot peppers. Capsaicin and dihy...
This publication is part of the Create Better Health Guide to Eating Healthy and includes tips on se...
“Spicy pepper” is a term used to describe a variety of “pungent” peppers, sometimes referred to as h...
Latino fresh market vegetable farmers in Minnesota and Wisconsin are interested in growing hot peppe...
The use of soil amendments in agricultural production is an affordable way for limited-resource farm...
Peppers is one of the oldest domesticated crops in the Western Hemisphere. Long before the arrival o...
Chili pepper is a plant that belongs to the genus of Capsicum originated from the family of Solanace...
Descriptions of pepper varieties trialed at the Gardiner Crop Research Farm of URI, Kingston, R
Some peppers are pungent due to the presence of their secondary metabolite contents—capsaicinoids. T...
The chili pepper is a very important plant used worldwide as a vegetable, as a spice, and as an ext...