[CH] No heat Chiles
Celeste or Dave Anderson (Gtoughchile@mail.greatbasin.net)
Tue, 16 Feb 1999 10:20:59 +0000
> Don't worry, I sincerely doubt that anyone would commercially develop a
> no-heat habanero simply because there is no profit in it. They weigh
> almost nothing and it would take many, many to make a pound. I think
> something like this will remain a niche market. What do the rest of you
> think?
I don't think hot chiles will go away, and completely agree with
Susan.
For all of you conspiracy theorists, mild Jalapenos were not
developed because of the bland taste of the American public. The TAM
Jalapeno was developed at Texas A&M with almost no heat so that salsa
producers like Pace could add measured amounts of capsiacin for Mild,
Medium and Hot salsas. As has been mentioned many times, heat varies
from fruit to fruit, plant to plant and field to field.
It's simply easier to produce a standardized product with chemistry.
Dave Anderson
Tough Love Chile Co.
http://www.tough-love.com
e-mail Chilehead@tough-love.com