sacrificing spice for aesthetic
So you grabbed some jalapenos from your local grocer in hopes of spicing up you favorite recipe, just to realize those darn deformed crescent curved peppers aren’t even spicy. Its not you, they really aren’t spicy.
Novice cooks, professional chefs, and everyone in between have noticed jalapeños lack the heat they used to herd to the dinner table.
why jalapeños might seem less spicy:
Selective breeding: Over time, farmers have selected milder varieties of jalapeños through breeding techniques. This is often done to cater to consumer preferences for less spicy foods. By selecting and breeding plants with lower levels of capsaicin (the compound responsible for the heat in peppers), growers can produce milder jalapeños.
Growing conditions: Environmental factors such as temperature, soil composition, and water availability can also affect the spiciness of jalapeños. Growing conditions that are less stressful to the plant may result in milder peppers.
Harvesting times: Jalapeños are typically harvested at different stages of maturity. Generally, the longer a jalapeño is allowed to ripen on the plant, the spicier it becomes. If harvested earlier, they may have less time to develop their full heat potential.
Culinary practices: In some cases, jalapeños may seem less spicy due to how they're prepared or cooked. Removing the seeds and inner membranes, which contain most of the capsaicin, can significantly reduce the heat of the pepper. Additionally, cooking can also break down capsaicin, further diminishing the perceived spiciness.
Perception: Individual perception of spiciness can vary greatly from person to person. What one person finds extremely spicy, another might consider mild. So, while jalapeños may seem less spicy to some individuals, others may still find them quite hot.
However, this isn’t the case according to an article by Brian Reinhart. In order for the vibrantly green peppers to be grown in more cohesive batches resulting in a more uniformed look, a variety of jalapenos called TAM II was developed. This particular breed grows larger and faster equipped with a more lenient flavor. However, the heat can be manipulated and added into the TAM II variety using oleoresin capsicum. It’s giving aesthetic over taste.
shop these varieties if you prefer a naturally spicy pepper:
serrano peppers: chili peppers with 3x the heat of jalapenos.
fresno peppers: similar heat levels as serrano peppers
mitla and early jalapenos: these are the spicy varieties Reinhart suggests looking for.
Bottom line, in order to keep up with mass productions demand for uniformed jalapeno peppers, spice was sacrificed.
