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 eat Jalapenos from the three plants I had this year, I take out the seeds and the soft tissue they are attached to. Most of the heat is in the seeds and that tissue. Without it I can just munch on them raw.
So maybe the variation in heat you are experiencing is due to the varying amounts of seed and connecting soft tissue in the peppers.