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Why jalapeño peppers are less spicy (2023)

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Re: Why jalapeño peppers are less spicy (2023)

#291

Post by OJFord »

quantified wrote: post #51
resolutebat wrote: post #36

Earlier quoted context omitted.

I don't think anybody wants highly-variable jalapenos though? Industrial processors want reliably mild, chileheads want reliably spicy.

Replying to a peer respondent: Chile lovers definitely want reliably spicy. Quite a few in my family and friends.

> Replying to a peer respondent:

If the 'reply' button doesn't appear (happens for some reason when comment is recent, possibly 'flamewar' control) just click the '0 minutes ago' or whatever relative timestamp.

Re: Why jalapeño peppers are less spicy (2023)

#292

Post by OJFord »

lm28469 wrote: post #99
tptacek wrote: post #11

The reason I took away from this: large agricultural producers of peppers bred towards a "low heat, low variance" standard, away from a "high variance" standard that produced frequent hot jalapenos. Low-heat-low-variance is better for mass food production, because producers can just dose the capsaicin directly, which is something they can't do easily when every pepper is a wildcard. There are second-order effects, li…

I mostly noticed how most tomatoes are absolutely tasteless

In February? Yeah.

Re: Why jalapeño peppers are less spicy (2023)

#293

Post by OJFord »

tptacek wrote: post #11

The reason I took away from this: large agricultural producers of peppers bred towards a "low heat, low variance" standard, away from a "high variance" standard that produced frequent hot jalapenos. Low-heat-low-variance is better for mass food production, because producers can just dose the capsaicin directly, which is something they can't do easily when every pepper is a wildcard. There are second-order effects, li…

I wondered what this new 'broccolini' was everyone's talking about here, turns out it's just another pan-Atlantic vegetable name variation; it's AmE for tenderstem broccoli.

Re: Why jalapeño peppers are less spicy (2023)

#294

Post by eth0up »

I remember the jalapenos from a local farm, which I haven't had for too long. They were all spicy, but it was well known that about 1:4 were wicked, very comparable to a conventional habanero.

I ferment habaneros and when I do, it's usually several pounds. I process by hand without gloves and evidence of this persists for days. It's only painful when exposed to heat, eg shower, handwash, etc. But as an avid capsaicin reservoir, I can attest that proper jalapenos can be surprisingly 'hot', while the typical store bought versions often can barely look a poblano in the eye without breaking a sweat.

Re: Why jalapeño peppers are less spicy (2023)

#295

Post by lm28469 »

OJFord wrote: post #292
lm28469 wrote: post #99

Earlier quoted context omitted.

I mostly noticed how most tomatoes are absolutely tasteless

In February? Yeah.

Oh no, all year round. A friend of mine even noticed he never liked tomatoes as a kid but now he has no issues since they're literally tasteless, and he comes from Greece so it's not a sun issue

Re: Why jalapeño peppers are less spicy (2023)

#296

Post by neurostimulant »

loud_cloud wrote: post #207

Many of the people in this threat at quoting their younger years. i didnt hear anyone quote, > Taste Bud Density: Children have more taste buds than adults, and these are more sensitive. This heightened sensitivity can make certain flavors, especially bitter ones, more intense for children. The number of taste buds decreases as people age, which can lead to changes in taste sensitivity and preferences.

Counterpoint: I actually has less spicy tolerance now than I did when I was younger simply because I eat less spicy food in the past few years.

Also, you don't need taste buds in order to taste the spiciness of a pepper because it's mostly a pain sensation.

Re: Why jalapeño peppers are less spicy (2023)

#297

Post by konfusinomicon »

karim79 wrote: post #195
PheonixPharts wrote: post #63

Earlier quoted context omitted.

> I prefer more flavorful chiles, with less spice. As someone with a fairly high spice tolerance, I've found a strong correlation between heat and flavor . I think anyone coming from a culture that eats spicy food will agree. I had a batch of habaneros I grew last summer that were both the most spicy habaneros I've had, and by far the most flavorful. I've also had some very tasty ghost peppers (when used in moderatio…

> As someone with a fairly high spice tolerance, I've found a strong correlation between heat and flavor. I think anyone coming from a culture that eats spicy food will agree. I couldn't agree more. I grow a variety of chili plants on my balcony each year, from the Jalapeno (red and green) all the way to the Morugas and the Bhut Jolokias, with some varieties in between such as Chiltepins and Scotch Bonnet peppers. I…

habanero garlic onion is the holiest of the trinities. throw in some cayanne and its so good the gods will favor your well being over most

Re: Why jalapeño peppers are less spicy (2023)

#298

Post by OJFord »

lm28469 wrote: post #295
OJFord wrote: post #292

Earlier quoted context omitted.

In February? Yeah.

Oh no, all year round. A friend of mine even noticed he never liked tomatoes as a kid but now he has no issues since they're literally tasteless, and he comes from Greece so it's not a sun issue

Sounds like location (and with it tomato source/variety) is what's changed, not time (and tomatoes over it).

I always regret it if I get them out of season; in season they're still worth paying extra for, cheap bottom of the barrel supermarket tomatoes are just mildly flavoured water capsules. That's in the UK; for some reason even the cheapest in France has always seemed to beat anything we can get here.

Re: Why jalapeño peppers are less spicy (2023)

#299

Post by lukas099 »

tptacek wrote: post #255
anotheruser13 wrote: post #250

Earlier quoted context omitted.

My mom bought Green Giant broccoli and cauliflower in a gluey pseudo-cheese sauce. It was as disgusting as it sounds. I didn't like broccoli and cauliflower until I had them raw. Of course, YMMV :)

Cauliflower is probably the most versatile vegetable there is. Apart from boiling, there's no bad way to treat it. Even boiling works in soup!

Other than slow cooking, unless you want to smell sulphur farts for six hours.

Re: Why jalapeño peppers are less spicy (2023)

#300

Post by lukas099 »

carlosjobim wrote: post #177
bastawhiz wrote: post #128

Earlier quoted context omitted.

I don't mind steamed sprouts today, but I remember how utterly repulsed I was by them as a kid. The preparation doesn't make a ton of difference, in my opinion.

[flagged]

> Your mother was bad at cooking.

Ouch.

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