These Australian grown jalapenos are magnificent. Great flavour, great heat AND they stay firm.
They are good and hot and might be a bit addictive for those who enjoy jalapenos.
Superb to eat just straight out of the jar as a snack; on pizzas and salads; with Mexican food; in your favourite salsa. And don't through out the vinegar! – it is wonderful for deglazing a pan after grilling or roasting or adding to your salad oil.
The Hells Breath Relish is the best – use it on your curry, use it with your roast, can use it as a savoury dip and even on your toast!Cheers Graham |
In 1912 Wilbur Scoville, a US pharmacist worked up a method to give a heat rating to different varieties of chillies. It is known as the Scoville scale and still used today. The Scoville Scale of heat units is determined by measuring the amount of sweetened water required to dilute the capsaicin (the hot component of a chilli) until it is undetectable. That is, the more sweetened water required, the higher the heat rating. Now this sounds like science until the human factor is acknowledged. A panel of 5 tasters make the judgement at what point the chilli heat becomes undetectable and we all know that people have a very different sensitivity to chilli! |