>I dont claim to be an expert.. I just cook ALOT of mexican food ( being from Texas) and I know there is a difference.<
Cathey, jalapenos have one of the broadest heat level ranges of any chili grown. They officially range from 2,500 to 10,000 SHUs. Meaning that any particular jal can be four times as hot as the one you had yesterday.
Although I've never seen an actually study, anecdotal evidence seems to indicate that heat and corking are directly related. That is, the more corking on the pod, the hotter it's likely to be. |