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

Short answer – they’re good at cooking.

If it’s a dish with peppers added while it’s cooked they’ll taste as they add and only put in the amount they need to get the food to the spice level they want.

If it’s something like stuffed peppers it’s usually a less spicy pepper – like a jalapeno – so the top end of spicyness isn’t too high to eat. I’ve had stuffed peppers that had very little spice.