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

When i worked in a restaurant we got fresh chillipeppers delivered every week. And the spicyness varied ALOT. From sometimes very mild to very spicy. We grilled then and put them ontop of the burger. So it was impossible to know the spicyness until costumer feedback.