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There are many types of peppers used in ethnic dishes from Mexico, the American Southwest, India and Asia all have local varieties to compliment their national cuisine. The "hotness of peppers is measured according to the Scoville Heat Index . The mildest peppers such as sweet bell peppers and cherry peppers are at the bottom of the Scoville scale. In the middle are peppers like serrano, yellow hot wax peppers, and red cayanne peppers. At the top of the scale are the habamero and the Scotch Bonnet.

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