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876 591-5576 | 876 331-1653


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Current Facts:

The heat of the peppers is actually in the veins or membranes, not in the seeds. If a recipe calls for a seeded peppers, remove the membrane as well. If a hotter flavor is desired than the pepper available will provide, leave the seeds and membrane intact. The use of a mortar and pestle is a valuable kitchen aid when using fresh or dried pepper . This convenient tool enables the pepper to be pounded into the correct consistency. Drying is not recommended as it loses flavor. Scoville units: 9-10 (100,000-300,000) 

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