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 Sweet capsicum peppers are principally used in salads, having been known at least since John Evelyn’s books of the 17th Century. Cayenne, the fiercely pungent powder from the dried and ground pods of hot capsicum peppers is known in England at least since Gerarde’s herbal of 1597. ‘Dorset Naga’ is a variant of the East Asian ‘Naga Morich’ Capsicum chinense developed by ‘Peppers by Post’ in West Dorset, generally considered the hottest spice in the world. It has a rating on the Scoville Scale of hotness of around 1,000,000, against a mere 2,500 for a Jalapeño Pepper.  |
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