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Dances With Tornados |
I don't have an answer for you, but if you don't mind, let me toss something out here. There are many people who love the flavor of Jalapenos but don't like or can't handle the heat of jalapenos or other hot peppers. If you want to try something, and have a garden spot, look for the seeds to purchase, or the plant if it's available, of the TAM Jalapeno Pepper. The TAM stands for Texas A&M, they developed the variety. It's a Jalapeno with great flavor but no heat. I have grown them. I do NOT like those nasty evil hot peppers. . | |||
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Member |
^^ Yes. There are different varieties of Jalapenos and part of the problem is you don't know which ones you are getting. I've made batches of stuffed ones and some I could eat all of them and a few I had trouble eating more than one - I ain't as young as I used to be. https://www.pepperscale.com/jalapeno-varieties/ | |||
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Little ray of sunshine |
I don't know how to tell without eating them. And, yeah, once you bite into a good, hot habanero or Thai bird chili, your tatebuds are kind of blown. The fish is mute, expressionless. The fish doesn't think because the fish knows everything. | |||
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Member |
The Scoville scale actually isn't really subjective anymore, even though it used to be. These days, a Scoville measurement is almost always taken using a very expensive piece of lab equipment (a high-performance liquid chromatograph) that directly measures the concentration of capsaicinoids (spicy chemical compounds). The old, subjective method involves drying the pepper, grinding it up, and diluting it in sugar water until a panel of tasters can't tell there's anything spicy left in the sugar water. That method is certainly subjective, and to attain any degree of consistency is a fussy process, but it certainly doesn't require a fancy lab. | |||
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