There are thousands of chilli varieties to grow, in a wide range of colors, shapes, and sizes, as well as heat levels ranging from mild to extremely hot. Many have distinct flavors, with some containing a hint of lemon and others containing a more fruity flavor.
The heat of a chilli is measured using the Scoville scale, a 1912 test in which the amount of water required to dilute a chilli solution before a human taster can no longer detect the chilli determines the number of Scovilles. Machines now perform testing. A Scoville rating of around 3,000 is considered hot, with record-breaking chillies such as 'Carolina Reaper' exceeding two million.
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