This condiment is most commonly produced from cayenne-type peppers, although commercial growers may use a variety of different cultivars, usually ranging from 30 to 000 Scoville scale units.
The small town of...
Hello,
You must be a subscriber to read the rest of this article, its links and its images.
The subscription to the complete reading of the site is at 1 €uro per month, without any commitment.
If you already have a current subscription, please log in using the form below.
Otherwise you can subscribe here.