35 red chili lights or chili pepper lights with clear inter light bulbs have 6 inch spacing
between the chili pepper lights. These chili lights or chili pepper lights are 20 feet long with an add-a-string plug. The lights have a 30 inch lead cord from the plug to the first light and 6 inches from the last light to the add-a-string plug.
party light sets to be added on to the chili pepper lights or chili lights.
connector at the other end for connecting three additional holiday party light sets.
burning bulb with a clear red tipped heart light bulb.
chili pepper light bulbs to overheat. By replacing any burned out chili pepper light bulbs
promptly you will avoid overheating of the other good chili light bulbs prolonging the life
of the chili pepper light set.
The word Chili means a culinary dish consisting of chile powder, beans, tomato, and ground beef. The word Chile means anything consisting of the Capsicum plant or the fruit from the plant. Capsaicin is one of the alkaloids in chile that makes it hot. Most peppers are rated for hotness by using Scoville Units with the hottest being Orange Habanero peppers (210,000 Scoville Units) and the mildest being Bell peppers (0 Scoville Units). While most chile peppers are given one Scoville Heat Unit (SHU) to represent its pungency, this number is only an average of the peppers that were tested. Some chile peppers may be hotter or milder than the Scoville Heat Units number depending on growing conditions and location.
There are three ways to test chile peppers for pungency. The most common way to test chile pungency is to taste the pod; unfortunately this may leave the taster in considerable pain depending on the pepper tasted. The second way is called The Scoville organoleptic test after William Scoville. In the Scoville organoleptic test the people taste a chile sample and record the heat level. The samples are diluted in a laboratory until the testers can detect no heat. While this test costs less than more advanced laboratory tests, it can be misleading due to the difference of the taster’s palates and sensitivity to the peppers. The third way to test the pungency of chile peppers is the High-Performance Liquid Chromatography (HPLC). In this test the chile pods are dried and then ground up. The chemicals responsible for the pungency are extracted and then injected into the HPLC device for analysis. This is more costly than the Scoville or taste tests, but much more accurate.