Pepper habanero
The Piment habanero ( Capsicum chinense Jacq.) is a species of Piment of the family of the Solanaceae . It is cultivated for its Fruit S with particularly prickly savor. It is also called West-Indian pepper .
This pepper is extremely strong (including for the pepper amateurs): on the Scale of Scoville, it is noted of: 100000 until: 577000 for certain varieties (the sauce Tabasco is only noted: 7000 with: 8000 in its strongest version). Only one drop of juice is enough to burn the lips and the language. It is necessary to protect its hands and its eyes by preparing it. Strong burns appear on the fingers a few hours after the preparation. In the same way, its preparation tends to irritate the breathing apparatus causing the effect of a lachrymatory bomb.
In metropolitan France, this pepper seems more indicated to the decorative culture. In the Antilles, it is very commonly consumed: cut out, one rubs food with pepper, without eating it directly. Its perfume is irreplaceable in the West-Indian kitchen.
Cultivar
External bonds
If you want to see a ball eating some, here what that gives do not try to make the malignant ones;) http://video.fr.msn.com/v/fr-fr/v.htm?g=5b455945-e4e9-4546-8afa-69638fd6d037&f=&t=s146&f=&p=Source_FRFR_eurosport&fg=
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