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

Cultivars make sure their products meet the quality expected. The heat developed by peppers is can be controlled by growers. Restaurants and food preparers use the peppers they know will give them the consistent quality they are looking for.

It’s no different than wine, tea, and other products were consistency is expected from growers.