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Right. But the premise of the article is that there is unmet demand in the fresh jalapeño market for a high-heat pepper. Sure, for cooking and processed foods
by kylecazar 3y ago
Right. But the premise of the article is that there is unmet demand in the fresh jalapeño market for a high-heat pepper.
Sure, for cooking and processed foods a consistent pepper makes sense. But why are there not peppers being produced for their heat to fit this demand, like we do with other crops. It's why we use less chemicals for human corn than we do feed corn, because it affects the taste. Can't we do the same with our peppas
- thaumasiotes 3y ago> But the premise of the article is that there is unmet demand in the fresh jalapeño market for a high-heat pepper. That wouldn't really be related to a surge in demand for heat. Jalapeños bring a distinctive flavor that other chiles do not possess; I avoid them like the plague. But I like normal chiles! I go through large quantities of Thai peppers. For there to be a lot of unmet demand for high-heat jalapeños, you'd need to demonstrate that the people who want heat and the people who want jalapeños have significant overlap.
- r14c 3y agowe usually call that overlap "mexico" since the naturally occurring variance in jalapeños has been part of their food culture for 500+ years.