I have seen the hotness of peppers vary *greatly* between the same species in the same garden, and even on the same plant. How do restaurants and other food preparers manage to get a product with consistent hotness?

Question

I have seen the hotness of peppers vary *greatly* between the same species in the same garden, and even on the same plant. How do restaurants and other food preparers manage to get a product with consistent hotness?

In: 1743

Answer 1

IIRC, chilis’ heat is dependent (first of course) on genetics, but then growing conditions. The mix of nutrients, water (roughly speaking, dryer grow conditions = hotter), sun/light exposure, etc. If you can keep grow conditions largely consistent, so will your end result. But yea, there is just natural variation from fruit to fruit.