the gost peeper.

duhhh idiot

yes grinding pepper is a phisical change

chilli powder is a great alternative to heart surgery! it unclogs plaque from one's arteries and boosts circulation. make sure to take non-irradiated chilli however. it is easiest to ingest after packing into capsules and I recommend that one takes it with food, building up the dosage gradually.

The phytochemical for tomatoes and peppers is, Solanum Lycopersicum.

97 cents

"Scotch" (not including the trademark adhesive products from 3M) refers to anything from Scotland (like "Scottish" would be). In the nomenclature of alcoholic beverages, "scotch" refers to scotch whisky, a type of whisky distilled in Scotland. It generally has this smoky and/or peaty taste to it.

The pepper corn is a seed, the whole seed is either ground or crushed.

Millagu

Sirius by The Alan Parsons Project

Yes.

Under ORS 166.270

"Possession of weapons by restricted persons:

Any person who has been convicted of a felony under the law of this state or any other state, or who has been convicted of a felony under the laws of the Government of the United States, who owns or has in the persons possession or under the persons custody or control any instrument or weapon having a blade that projects or swings into position by force of a spring or by centrifugal force or any blackjack, slungshot, sandclub, sandbag, sap glove, metal knuckles or an Electro-Muscular Disruption Technology device as defined in ORS 165.540 (Obtaining contents of communications), or who carries a dirk, dagger or stiletto, commits the crime of felon in possession of a restricted weapon."

I see no definition to include sprays, irritants, peppers, chemical agents etc. A sword or crossbow also appears to be legal. Concealable weapons that can cause death or permanent injury seem to be the main concern.

The two hottest peppers that are American are probably Cayenne and Piquin. Although all types are grown and imported here now, so it depends on how long they need to have been in America to be "American", perhaps.

A drop of vanilla concentrate works for me.

Add water to dissolve salt and skim the pepper from the top, drain and dry. I think you really are asking something else here. Just ask the real question.

For the same reason tomatoes and cherries do - that is their natural color. What we call "green pepper" in cooking is a pepper picked before it ripens fully, thereby having a slightly more pungent flavor. Any green pepper will turn red if allowed to mature fully on the vine. The red pepper is sweeter and milder tasting than the earlier green stage.

The least hottest spice is generally considered to be bay leaf. Bay leaves are not spicy at all but they do have a slightly bitter and woody flavor. Other mild spices include:

• Celery seed
• Nutmeg
• Coriander
• Thyme
• Sage
• Oregano

Mild spices are great for adding flavor to dishes without adding too much heat. They can be used to add depth of flavor to soups stews and sauces. They are also great for adding flavor to grilled or roasted vegetables.

No hot peppers do not have any effect on blood sugar but having bitter gourd will try to lower the blood sugar

Peppercorns do not grow in a standard size , but an equivalent amount would be approx. 1/4 tsp. per 10 peppercorns.

The general term is condiments.

Because the oil, or capsican in the pepper is not digested and will burn when you eat them, burn while in and will burn while going out. I call it a third degree burn because it burns three times.

The different colors of capsicum peppers result from different types of peppers, different stages of ripeness, and different methods of preserving, whether fresh, pickled, dried or smoked. Capsicum peppers can be green, red, orange, yellow, purple or black.