Ancestors

Toot

Written by Bette on 2024-12-06 at 16:58

TIL that jalapeños have been bred to have less heat than usual. Processors who make salsa wanted to know how spicy their chiles were in order to label the heat level on jars. They demanded jalapeños with the same flavor but very little or no heat so they could ratchit it up with oleoresin capsicum (liquid heat).

This is likely why I could eat a jar of pickled jalapeños w/o burning my face off, or affecting my innards. I wonder if their garden seeds have been messed with, too.

[#]HotPeppers

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Descendants

Written by BKM on 2024-12-06 at 17:02

@Bette

I've experienced store jalapeños with zero heat so crossover does happen.

I now look for peppers with scar lines. I know it's not scientific but I've had 100% success rate picking hot jalapeños when I pick the scarred ones.

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