Following a 2 hour tour of the Museum (Museum of Natural History) in Toulouse, we walked into the Jardin Botanique which is right outside the museum's wall.
Food was on the menu with a row of peppers from around the world.
From Hungarian Red Cherry (from Hungary, below) described as firm and crisp and best eaten raw
To Pulla, an ancient variety from Mexico that turns from green to red with a thin shiny skin....
Of course, local hero Piment d' Espelette was part of the line-up.
All peppers are rated for their 'fire' using Scoville scale.
While Hungarian Red Cherry was a 4 to 5, Pulla ran all the way up to 9.