I think all chiles vary quite a bit in heat depending on I know not
what. Probably where they're grown, specific varieties, growing
conditions and soil, etc, etc.
I've often wondered how commmercial food processors who advertise
"mild", "medium" or "hot" manage to closely control the heat. I guess
they must start low and then measure with a scoville units meter and add
extracted capsaicin to suit.
Chuck Norcutt
AG Schnozz wrote:
> BTW, anybody else notice that the canned jalapinos available
> during 2005 have been a bit more intense than in years past?
> They don't seem quite as sweet as they normally are.
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