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

If you have a garden, you have like one plant, and the bee pollinating the pepper may have pollen from a different pepper species, so that makes it far hotter or milder.

When you grow commercially, you have several acres of the same pepper, same species, same seeds, same hotness; almost everything coming outta the same farm will be roughly the same.