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

Restaurants *don’t* always get consistently spicy peppers. In my experience, sometimes we’d get a box of jalapeños that were perfect, and other times they would have literally no heat at all. Hungarian peppers were consistently spicy, though. I think that the range of possible capsaicin levels depend on the species of pepper, and not growing and harvesting. But I could be wrong.