Eller
Adrianna TanWhy jalapeños are no longer spicy
https://www.dmagazine.com/food-drink/2023/05/why-jalapeno-peppers-less-spicy-blame-aggies/
Amin Hollon 🏳I am suddenly ashamed of my university (yes, I attend A&M).
But not surprised: the A&M-themed burger place on campus has a sauce with three flames next to the name and I can hardly tell that it's spicy at all.
Whine Spectator@skinnylatte hahahaha the dig at Texas A&M
Roadskater, Ph.D.@skinnylatte And the final para explains why I'm now able to eat Brussels sprouts. Thirty years ago, one whiff of a cooking sprout was enough to make me exit the building.
Luke Kanies@skinnylatte jalapeños used to be lottery peppers, where one might be mild and the next might be (to me and my family) hot.
My wife can handle the most heat of us, and my kids can barely handle any. So we’re constantly trying to find a balance: I want spice. But I want the kids to eat.
But these days… we keep buying jalapeños and poblanos, and end up just mixing them with bell peppers because they have no heat. It’s nearly impossible to find hot ones in basic grocery stores (in pdx)
Voline@skinnylatte
I thought I was building up a tolerance, or something. Also, I've always just preferred serranos.
I thought I was building up a tolerance, or something. Also, I've always just preferred serranos.
mxk@skinnylatte not surprised. Everyone growing any type of Chili knows, that chili peppers need stress to grow hot. If they had to fight off bugs, and encountered periods of too little water, they end up lots hotter than when you constantly pamper them.
Dan Hoover@mxk @skinnylatte Absolutely, that and breeding. All the industrial food produce intended for supermarkets is bred to enhance appearance, handling and storage. If all that comes at the expense of things like flavour, the industry just doesn't care.
Like so many other things, growing your own or buying from growers who care about the enjoyment factor of food, is the only way to experience those flavours.
Like so many other things, growing your own or buying from growers who care about the enjoyment factor of food, is the only way to experience those flavours.
Eric Zarowny@skinnylatte without thinking, I once planted a jalapeño plant next to a ghost pepper plant which is one way of making them spicier though I’m not sure I would recommend it 😆
Josh Grant@skinnylatte my wife grew some jalapenos in our garden and they were *hot*. I totally believed jalapenos were simply not as spicy as I believed. Great article!
Clem H. Fandango@skinnylatte is there nothing white people won't ruin?
Thad@skinnylatte Interesting, thanks for sharing.
I just mixed a few homegrown ones into my dinner last night and they got me pretty good; I was just thinking how you don't get that heat from the store bought ones.
Michael Thériault@skinnylatte When I attended Labor breakfasts as Sec-Treas of the Building Trades I sat when possible at the Laborers’ table, even though I’m an Ironworker, because almost all the SF Laborer reps were Mexican by birth or descent, and out from their pockets would come ziplocks of the best jalapeños, which they’d share with me. They knew here to find them, maybe from their own or their members’ gardens.
Ed Wilk antifascist@skinnylatte In Southern Arizona, the window between ' stress the plants' and 'oh shit, it's fried' is becoming narrower.
David Plisken 🏳️⚧️ BLM! 🇵🇸@skinnylatte I've been adding a bit of cayenne pepper when canning pickled jalapeños for a long time now. That heat ain't baked in.
Sir David Nielsen@skinnylatte @briankrebs it mirrors why Red Delicious apples are no longer delicious, they are just shiny, red and unpleasant.
Stop ruining food, I want my peppers to have a kick!
JL Johnson 
@skinnylatte @rpmik this all checks out. Thanks for putting it in my timeline! LOL at adding heat. Just like how OJ companies add OJ flavors using chemicals that oranges make and can get away w/ “100% oj” claims
Tim Lavoie@skinnylatte Ugh, I'd been wondering what was going on. Most of the time, what i find in the local stores is pretty much a skinnier bell pepper now.
Thiago Figueiró@skinnylatte #SavedYouAClick predictability. Producers grow mild, but flavourful, jalapeños and the industry adds oleoresin capsicum to control the heat.
Jim Schoch@skinnylatte very interesting