March 21, 2024 • 15 mins
Ever wondered why some chilies pack a punch while others barely tickle your taste buds? Brace yourself for a spicy journey as we unravel the mysteries of the Scoville scale and the fiery chemistry of capsaicin in our latest episode. We'll guide you through the heat spectrum, from the mild-mannered bell peppers to the tongue-numbing Pepper X, and share some intriguing chili facts that even seasoned spice lovers might not know. Plus, discover how the capsaicin concentration can vary within different parts of the chili and how growing conditions can influence the overall heat level of your favourite chillies.
'How I Grow' is produced by The Seed Collection Pty Ltd.
Find out more about us here: www.theseedcollection.com.au
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
You're listening to how I Grow with the Seed
Collection, and today we'regoing to be talking about how to
measure the heat of chiliesusing the Scoville scale.
This is a great episode foreveryone, from chilli
enthusiasts right through tothose just mustering up the
courage to move beyond acapsicum Packed full of
practical information and funfacts, you're sure to learn
(00:21):
something new.
The chilli world is packed withflavoursome varieties, from the
meek and mild anaheim up tomouth-burning demons like the
Carolina Reaper or chocolatebutler.
But not every chilli lover is afan of heat for heat sake, and
growing a crop that's too spicyor too mild for your taste is a
(00:44):
waste of time, energy and money.
Luckily, it's easy to find outthe estimated heat of a chilli
variety before deciding to growyour own plants.
The strength of an individualchilli type is measured on
what's known as the Scovillescale.
Here's how to use it whenexploring the infinite variety
the chilli family has to offer.
(01:05):
So what is the Scoville scale?
Well, chilies gain theircharacteristic heat from a
chemical called capsacen, whichis present in varying amounts
depending on the variety ofchilli.
The Scoville scale measures thecapsacen level and therefore
the chilli's power, with thefigure presented in Scoville
(01:27):
heat units, or SHU.
The system is named afterpharmacologist Wilbur Scoville,
who developed it in 1912, andit's still in use today when
rating how intimidating achilli's heat will be.
And if you're wondering howthis is measured, here's the
rundown.
The traditional way of measuringa chilli's Scoville rating is
(01:49):
to extract the heat producingcapsacen using alcohol as a
solvent and then dilute it insugar until its heat can no
longer be detected by a panel oftrained human taste testers.
The number of dilutions neededdetermines the chilli's rating
on the Scoville scale.
For example, a typical jalapenowill need 5,000 dilutions to
(02:10):
remove its heat completely, soit has a rating of 5,000 SHU.
While this method gives a goodguide to a chilli's heat, it
relies on the subjective ratingof testers as well as the
varying efficiency of thecapsacen extraction process.
To avoid these potentialinconsistencies, the food
industry has developed a newanalysis method using a chemical
(02:33):
technique calledhigh-performance liquid
chromatography or HPLC.
This modern approach directlymeasures the capsacen
concentration before convertingthe figure to Scoville
equivalent.
It allows precise control overthe amount of heat added to
commercial sources or otherchilli-based products.
(02:54):
The ripeness and timing ofharvest of individual chillies
and, to some extent, theirgrowing conditions, also affect
their heat.
Nevertheless, the Scovillescale gives a really good
general guide to whether achilli will be mild,
mid-strength or mind-blowinglyhot.
Now to choosing your idealchilli plant.
(03:14):
The SHUs of chillies canmeasure from zero for a standard
capsicum, while the very mildchillies measure between 100 to
500.
But the real heat starts toarrive between 2500 and 8000 for
a jalapeno, passing through50,000 or so for a Thai chilli
and reaches up to severalmillion SHUs for the very
(03:37):
hottest, specifically bread, fortheir eye-watering pungency.
Examples of these extremechillies include the Trinidad
Scorpion Pepper, rated at around1.2 million SHU, and the
Carolina Reaper, which can tipthe scales at an infernal 2.3
million or even higher.
At the very top end of the heattable, the official world's
(04:02):
hottest chilli is currentlyPepper X, developed by pepper
farmer Ed Curry throughcrossbreeding his hottest crops
over a full decade.
The result has an averagerating of 2.693 million SHU,
which is comfortably hotter thanCurry's previous champion, the
Carolina Reaper.
Outside of these extremes,typical chillies such as Cayenne
(04:25):
clock in at around the 30,000to 50,000 SHU mark.
Stronger examples like theHabanero measure from 100,000
upwards, while the hottesttraditional varieties in the
Ghost family they hover ataround 800,000 to 1 million.
No matter whether you're a trueheat lover or prefer a less
(04:46):
aggressive blend of flavour andspice.
Making a note of the heatrating before purchasing seeds
will help you choose the idealrange of chillies for your taste
and cooking styles.
Now for some interesting chillifacts.
We'll start at the verybeginning, with origin and
domestication.
Chilli plants, the capsaicumspecies, are native to the
(05:08):
Americas and were firstcultivated in Central and South
America.
Christopher Columbus iscredited with introducing chilis
to Europe after his voyages tothe Americas in the late 15th
century.
And despite being loved allaround the world, did you know
that there's a geographicalimpact on heat?
The same chilli variety canvary in heat intensity based on
(05:30):
where it's grown.
Factors like soil, climate andaltitude can influence the
levels of capsaicin, makingpeppers from different regions
taste slightly different interms of spiciness.
And here's one that may besurprising to learn Contrary to
popular belief, the highestconcentration of capsaicin, the
(05:51):
compound responsible for theheat in chilis, is not in the
seeds but in the membranes thathold the seeds.
While the seeds do contain somecapsaicin, the majority is
found in the white, pithymembrane inside the chilli.
There is a culinary and culturalsignificance associated with
chilis.
Chillis have immense culturalsignificance in various cuisines
(06:16):
around the world.
They are a staple ingredient inmany spicy dishes, such as
Mexican salsas, indian curriesand Thai stir fries.
In some cultures, chilis arebelieved to have aphrodisiac
properties, and they are oftenassociated with festivals and
celebrations.
And did you know that chilisare actually perennial plants?
(06:39):
Most gardeners grow chilis asannuals, but they are actually
perennials.
With proper care and a suitableclimate, they can survive and
produce peppers for severalyears.
In tropical regions they caneven thrive year round.
And perhaps the reason ushumans love chilis so much is
(06:59):
that they have interactions withthe human body that go beyond
setting our taste buds on fire.
Eating spicy foods, includingchilis, can trigger the release
of endorphins this is oftenreferred to as a spicy food high
.
These chemicals act as naturalpainkillers and can create a
sense of euphoria.
Additionally, the heat fromcapsaicin can stimulate the
(07:21):
release of adrenaline,increasing heart rate and the
metabolism.
Capsaicin has many otherpotential health benefits too.
Chilis are rich in vitamins Aand C, as well as antioxidants,
and some studies suggest thatthey may have anti-inflammatory
properties, even contributing toweight management by boosting
metabolism and reducing appetite.
(07:43):
They've even used chilis inmedicine.
Capsaicin is used in varioustopical creams and patches for
pain relief.
This works by temporarilydesensitising nerve receptors,
providing relief from conditionslike muscle pain, arthritis and
even certain skin conditions.
The application of capsaicin inmedical treatments is a
(08:06):
fascinating intersection betweentraditional spice use and
modern medicine.
However, please do keep in mindthat consuming extremely spicy
chilis in excess can causediscomfort and irritation, and
it may even have detrimentaleffects on your health.
So while capsaicin haspotential health benefits, its
application should be approachedwith caution, especially in
(08:29):
concentrated forms.
Individual tolerance tocapsaicin varies and excessive
use can lead to irritation anddiscomfort.
Before using capsaicincontaining products for
medicinal purposes, it'sadvisable to consult with a
healthcare professional.
Have you ever wondered howchilis get their colours?
The colour in chilis is due tothe presence of different
(08:52):
pigments like chlorophyll,carotenoids and anthocyanins.
Chlorophyll is responsible forthe green hues in chilis, while
carotenoids are responsible forthe oranges and yellows.
That leaves anthocyanins forthe blue, red and purple colours
.
And lastly, my two favouritechilli fun facts.
(09:15):
First up is birds and chillies.
While mammals are sensitive tothe heat of a chilli, birds are
not affected by it at all.
In fact, chilli plants haveevolved to use birds as their
primary seed dispersers.
The seeds of chillies passthrough a bird's digestive
system unharmed.
This allows them to be spreadover large distances when the
(09:37):
bird excretes the seeds.
This unique adaption highlightsthe co-evolution between chilli
plants and birds.
The second is chillies in space.
Chilli plants are so loved thatwe've even grown them in space.
Astronauts first tasted spacegrown chillies aboard the
International Space Station onOctober 29, 2023.
(09:59):
On this space station,astronauts have cultivated
various crops, includingchillies.
Microgravity can affect plantgrowth, leading to altered root
development and other adaptions,so studying plant growth in
space contributes tounderstanding how to sustain
human life during long durationspace missions, and chillies
(10:20):
have been a part of that.
Next, I'd like to go over someof the most common questions we
hear asked about chillies.
Are there any other alternativescales or methods to measure a
chilli's heat?
Yes, there are alternativescales and methods for measuring
a chilli's heat.
One notable alternative is thehigh performance liquid
(10:43):
chromatography HPLC methodmentioned previously.
Additionally, some hot sourcemanufacturers use their own
in-house scales to categoriseheat levels and there are online
databases that compile usersubmitted heat ratings for
various varieties.
What are some popular culinaryuses for extremely hot chillies
(11:05):
like the Carolina Reaper orPepper X?
Extremely hot chillies like theReaper or Pepper X are often
used sparingly due to theirintense heat.
They are commonly incorporatedinto hot sauces, spicy sauces
and even infused into oils orvinegars to add a fiery kick to
dishes.
And there are some adventurouscooks who also use them in small
(11:27):
quantities to create spicycocktails, marinades or rubs for
grilled meats.
How does the level of heat in achilli influence different
cuisines around the world?
Chili's play a crucial role inshaping the flavour profiles of
various cuisines.
In regions like Mexico, indiaand Southeast Asia, spicy
(11:49):
chilies are integral totraditional dishes.
The heat not only adds a kick,but also complements and
enhances the overall taste.
Different cultures havedeveloped unique methods of
using chilies to achieve abalance of flavours from mild to
extremely hot.
Are there any health risksassociated with consuming
(12:09):
extremely hot chilies?
While moderate consumption ofspicy chilies is generally
considered safe and may evenhave some health benefits,
consuming extremely hot ones inexcess can lead to discomfort,
digestive issues and potentialirritation.
Individuals with certainmedical conditions, such as
(12:30):
gastrointestinal problems, mayexperience heightened
sensitivity, so it's essentialto be mindful of personal
tolerance levels.
Start mild, don't delvestraight into the deep end if
you've never had a jalapeno.
What role does chili play inbiodiversity and conservation
efforts?
Chili's contribute to plantbiodiversity, as they exist in a
(12:53):
wide range of varieties, eachadapted to different
environmental conditions.
Conservation efforts ofteninvolve preserving diverse chili
species to maintain geneticdiversity.
Additionally, someorganisations focus on
supporting sustainable farmingpractices to ensure the
continued cultivation ofparticular varieties.
(13:14):
This promotes both biodiversityand traditional agricultural
knowledge.
Can the spiciness of a chilichange over time or through
cooking?
The short answer is yes.
The spiciness of a chili canchange over time and certainly
during cooking.
Factors like the ripeness ofthe chili, storage conditions
(13:35):
and cooking methods can allinfluence the perceived heat.
Cooking can sometimes mellow achili's heat while also
enhancing its flavour.
Are there any non-colonary usesfor chili?
Yes, chili's have variousnon-colonary uses, some of which
we've already touched on, buthere's a few others not
(13:56):
previously mentioned.
Capsaicin is the key componentin the production of pepper
spray, a widely usedself-defence tool.
That's an aerosol spray thatcontains an extractive chili,
particularly capsaicinoids.
When sprayed on the face of anassailant, it causes intense
irritation to the eyes, skin andrespiratory system.
(14:16):
This leads to temporaryincapacitation.
Additionally, capsaicin isconstantly being researched for
its potential applications innew and improved medicines too,
for example, its potentialapplication in the treatment of
neuropathic pain.
Neuropathic pain is caused bydamage or dysfunction of the
(14:36):
nervous system and can be reallychallenging to treat.
Some studies suggest thatcapsaicin may have a role in
managing certain types ofneuropathic pain, and topical
formulations are being exploredas potential therapies.
If you have any questions orwould like to discuss this topic
or any other garden-relatedtopic, then please connect with
us and many other gardenenthusiasts in our group on
(14:59):
Facebook, the seed collectioncommunity.
You've been listening to how IGrow, produced by the Seed
Collection in Melbourne,australia.
It's our aim to make gardeningmore accessible to more people,
and this podcast is one of themany ways in which we're doing
that.
If you don't already know whowe are, jump online and visit
(15:20):
wwwtheseedcollectioncomau.
You'll find a treasure trove ofgardening information, as well
as a huge range of seeds, gardensupplies and accessories.
That address, again, iswwwtheseedcollectioncomau.
Thanks for listening.
You're listening to how I Grow with the Seed
Collection, and today we'regoing to be talking about how to
measure the heat of chiliesusing the Scoville scale.
This is a great episode foreveryone, from chilli
enthusiasts right through tothose just mustering up the
courage to move beyond acapsicum Packed full of
practical information and funfacts, you're sure to learn
(00:21):
something new.
The chilli world is packed withflavoursome varieties, from the
meek and mild anaheim up tomouth-burning demons like the
Carolina Reaper or chocolatebutler.
But not every chilli lover is afan of heat for heat sake, and
growing a crop that's too spicyor too mild for your taste is a
(00:44):
waste of time, energy and money.
Luckily, it's easy to find outthe estimated heat of a chilli
variety before deciding to growyour own plants.
The strength of an individualchilli type is measured on
what's known as the Scovillescale.
Here's how to use it whenexploring the infinite variety
the chilli family has to offer.
(01:05):
So what is the Scoville scale?
Well, chilies gain theircharacteristic heat from a
chemical called capsacen, whichis present in varying amounts
depending on the variety ofchilli.
The Scoville scale measures thecapsacen level and therefore
the chilli's power, with thefigure presented in Scoville
(01:27):
heat units, or SHU.
The system is named afterpharmacologist Wilbur Scoville,
who developed it in 1912, andit's still in use today when
rating how intimidating achilli's heat will be.
And if you're wondering howthis is measured, here's the
rundown.
The traditional way of measuringa chilli's Scoville rating is
(01:49):
to extract the heat producingcapsacen using alcohol as a
solvent and then dilute it insugar until its heat can no
longer be detected by a panel oftrained human taste testers.
The number of dilutions neededdetermines the chilli's rating
on the Scoville scale.
For example, a typical jalapenowill need 5,000 dilutions to
(02:10):
remove its heat completely, soit has a rating of 5,000 SHU.
While this method gives a goodguide to a chilli's heat, it
relies on the subjective ratingof testers as well as the
varying efficiency of thecapsacen extraction process.
To avoid these potentialinconsistencies, the food
industry has developed a newanalysis method using a chemical
(02:33):
technique calledhigh-performance liquid
chromatography or HPLC.
This modern approach directlymeasures the capsacen
concentration before convertingthe figure to Scoville
equivalent.
It allows precise control overthe amount of heat added to
commercial sources or otherchilli-based products.
(02:54):
The ripeness and timing ofharvest of individual chillies
and, to some extent, theirgrowing conditions, also affect
their heat.
Nevertheless, the Scovillescale gives a really good
general guide to whether achilli will be mild,
mid-strength or mind-blowinglyhot.
Now to choosing your idealchilli plant.
(03:14):
The SHUs of chillies canmeasure from zero for a standard
capsicum, while the very mildchillies measure between 100 to
500.
But the real heat starts toarrive between 2500 and 8000 for
a jalapeno, passing through50,000 or so for a Thai chilli
and reaches up to severalmillion SHUs for the very
(03:37):
hottest, specifically bread, fortheir eye-watering pungency.
Examples of these extremechillies include the Trinidad
Scorpion Pepper, rated at around1.2 million SHU, and the
Carolina Reaper, which can tipthe scales at an infernal 2.3
million or even higher.
At the very top end of the heattable, the official world's
(04:02):
hottest chilli is currentlyPepper X, developed by pepper
farmer Ed Curry throughcrossbreeding his hottest crops
over a full decade.
The result has an averagerating of 2.693 million SHU,
which is comfortably hotter thanCurry's previous champion, the
Carolina Reaper.
Outside of these extremes,typical chillies such as Cayenne
(04:25):
clock in at around the 30,000to 50,000 SHU mark.
Stronger examples like theHabanero measure from 100,000
upwards, while the hottesttraditional varieties in the
Ghost family they hover ataround 800,000 to 1 million.
No matter whether you're a trueheat lover or prefer a less
(04:46):
aggressive blend of flavour andspice.
Making a note of the heatrating before purchasing seeds
will help you choose the idealrange of chillies for your taste
and cooking styles.
Now for some interesting chillifacts.
We'll start at the verybeginning, with origin and
domestication.
Chilli plants, the capsaicumspecies, are native to the
(05:08):
Americas and were firstcultivated in Central and South
America.
Christopher Columbus iscredited with introducing chilis
to Europe after his voyages tothe Americas in the late 15th
century.
And despite being loved allaround the world, did you know
that there's a geographicalimpact on heat?
The same chilli variety canvary in heat intensity based on
(05:30):
where it's grown.
Factors like soil, climate andaltitude can influence the
levels of capsaicin, makingpeppers from different regions
taste slightly different interms of spiciness.
And here's one that may besurprising to learn Contrary to
popular belief, the highestconcentration of capsaicin, the
(05:51):
compound responsible for theheat in chilis, is not in the
seeds but in the membranes thathold the seeds.
While the seeds do contain somecapsaicin, the majority is
found in the white, pithymembrane inside the chilli.
There is a culinary and culturalsignificance associated with
chilis.
Chillis have immense culturalsignificance in various cuisines
(06:16):
around the world.
They are a staple ingredient inmany spicy dishes, such as
Mexican salsas, indian curriesand Thai stir fries.
In some cultures, chilis arebelieved to have aphrodisiac
properties, and they are oftenassociated with festivals and
celebrations.
And did you know that chilisare actually perennial plants?
(06:39):
Most gardeners grow chilis asannuals, but they are actually
perennials.
With proper care and a suitableclimate, they can survive and
produce peppers for severalyears.
In tropical regions they caneven thrive year round.
And perhaps the reason ushumans love chilis so much is
(06:59):
that they have interactions withthe human body that go beyond
setting our taste buds on fire.
Eating spicy foods, includingchilis, can trigger the release
of endorphins this is oftenreferred to as a spicy food high
.
These chemicals act as naturalpainkillers and can create a
sense of euphoria.
Additionally, the heat fromcapsaicin can stimulate the
(07:21):
release of adrenaline,increasing heart rate and the
metabolism.
Capsaicin has many otherpotential health benefits too.
Chilis are rich in vitamins Aand C, as well as antioxidants,
and some studies suggest thatthey may have anti-inflammatory
properties, even contributing toweight management by boosting
metabolism and reducing appetite.
(07:43):
They've even used chilis inmedicine.
Capsaicin is used in varioustopical creams and patches for
pain relief.
This works by temporarilydesensitising nerve receptors,
providing relief from conditionslike muscle pain, arthritis and
even certain skin conditions.
The application of capsaicin inmedical treatments is a
(08:06):
fascinating intersection betweentraditional spice use and
modern medicine.
However, please do keep in mindthat consuming extremely spicy
chilis in excess can causediscomfort and irritation, and
it may even have detrimentaleffects on your health.
So while capsaicin haspotential health benefits, its
application should be approachedwith caution, especially in
(08:29):
concentrated forms.
Individual tolerance tocapsaicin varies and excessive
use can lead to irritation anddiscomfort.
Before using capsaicincontaining products for
medicinal purposes, it'sadvisable to consult with a
healthcare professional.
Have you ever wondered howchilis get their colours?
The colour in chilis is due tothe presence of different
(08:52):
pigments like chlorophyll,carotenoids and anthocyanins.
Chlorophyll is responsible forthe green hues in chilis, while
carotenoids are responsible forthe oranges and yellows.
That leaves anthocyanins forthe blue, red and purple colours
.
And lastly, my two favouritechilli fun facts.
(09:15):
First up is birds and chillies.
While mammals are sensitive tothe heat of a chilli, birds are
not affected by it at all.
In fact, chilli plants haveevolved to use birds as their
primary seed dispersers.
The seeds of chillies passthrough a bird's digestive
system unharmed.
This allows them to be spreadover large distances when the
(09:37):
bird excretes the seeds.
This unique adaption highlightsthe co-evolution between chilli
plants and birds.
The second is chillies in space.
Chilli plants are so loved thatwe've even grown them in space.
Astronauts first tasted spacegrown chillies aboard the
International Space Station onOctober 29, 2023.
(09:59):
On this space station,astronauts have cultivated
various crops, includingchillies.
Microgravity can affect plantgrowth, leading to altered root
development and other adaptions,so studying plant growth in
space contributes tounderstanding how to sustain
human life during long durationspace missions, and chillies
(10:20):
have been a part of that.
Next, I'd like to go over someof the most common questions we
hear asked about chillies.
Are there any other alternativescales or methods to measure a
chilli's heat?
Yes, there are alternativescales and methods for measuring
a chilli's heat.
One notable alternative is thehigh performance liquid
(10:43):
chromatography HPLC methodmentioned previously.
Additionally, some hot sourcemanufacturers use their own
in-house scales to categoriseheat levels and there are online
databases that compile usersubmitted heat ratings for
various varieties.
What are some popular culinaryuses for extremely hot chillies
(11:05):
like the Carolina Reaper orPepper X?
Extremely hot chillies like theReaper or Pepper X are often
used sparingly due to theirintense heat.
They are commonly incorporatedinto hot sauces, spicy sauces
and even infused into oils orvinegars to add a fiery kick to
dishes.
And there are some adventurouscooks who also use them in small
(11:27):
quantities to create spicycocktails, marinades or rubs for
grilled meats.
How does the level of heat in achilli influence different
cuisines around the world?
Chili's play a crucial role inshaping the flavour profiles of
various cuisines.
In regions like Mexico, indiaand Southeast Asia, spicy
(11:49):
chilies are integral totraditional dishes.
The heat not only adds a kick,but also complements and
enhances the overall taste.
Different cultures havedeveloped unique methods of
using chilies to achieve abalance of flavours from mild to
extremely hot.
Are there any health risksassociated with consuming
(12:09):
extremely hot chilies?
While moderate consumption ofspicy chilies is generally
considered safe and may evenhave some health benefits,
consuming extremely hot ones inexcess can lead to discomfort,
digestive issues and potentialirritation.
Individuals with certainmedical conditions, such as
(12:30):
gastrointestinal problems, mayexperience heightened
sensitivity, so it's essentialto be mindful of personal
tolerance levels.
Start mild, don't delvestraight into the deep end if
you've never had a jalapeno.
What role does chili play inbiodiversity and conservation
efforts?
Chili's contribute to plantbiodiversity, as they exist in a
(12:53):
wide range of varieties, eachadapted to different
environmental conditions.
Conservation efforts ofteninvolve preserving diverse chili
species to maintain geneticdiversity.
Additionally, someorganisations focus on
supporting sustainable farmingpractices to ensure the
continued cultivation ofparticular varieties.
(13:14):
This promotes both biodiversityand traditional agricultural
knowledge.
Can the spiciness of a chilichange over time or through
cooking?
The short answer is yes.
The spiciness of a chili canchange over time and certainly
during cooking.
Factors like the ripeness ofthe chili, storage conditions
(13:35):
and cooking methods can allinfluence the perceived heat.
Cooking can sometimes mellow achili's heat while also
enhancing its flavour.
Are there any non-colonary usesfor chili?
Yes, chili's have variousnon-colonary uses, some of which
we've already touched on, buthere's a few others not
(13:56):
previously mentioned.
Capsaicin is the key componentin the production of pepper
spray, a widely usedself-defence tool.
That's an aerosol spray thatcontains an extractive chili,
particularly capsaicinoids.
When sprayed on the face of anassailant, it causes intense
irritation to the eyes, skin andrespiratory system.
(14:16):
This leads to temporaryincapacitation.
Additionally, capsaicin isconstantly being researched for
its potential applications innew and improved medicines too,
for example, its potentialapplication in the treatment of
neuropathic pain.
Neuropathic pain is caused bydamage or dysfunction of the
(14:36):
nervous system and can be reallychallenging to treat.
Some studies suggest thatcapsaicin may have a role in
managing certain types ofneuropathic pain, and topical
formulations are being exploredas potential therapies.
If you have any questions orwould like to discuss this topic
or any other garden-relatedtopic, then please connect with
us and many other gardenenthusiasts in our group on
(14:59):
Facebook, the seed collectioncommunity.
You've been listening to how IGrow, produced by the Seed
Collection in Melbourne,australia.
It's our aim to make gardeningmore accessible to more people,
and this podcast is one of themany ways in which we're doing
that.
If you don't already know whowe are, jump online and visit
(15:20):
wwwtheseedcollectioncomau.
You'll find a treasure trove ofgardening information, as well
as a huge range of seeds, gardensupplies and accessories.
That address, again, iswwwtheseedcollectioncomau.
Thanks for listening.
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