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

Chilli’s cross pollinate really easily, resulting in that variation of spicyness. Controlled pollination (specifically from controlled stock) growing conditions, and regular testing of capsicin levels allow them to create a more uniform product.

This cross pollination ability is also why the hottest chilli in the world is constantly being updated.