| ||
| Cooking Articles • Cookbook Reviews • Cooking Forums • Recipes • Cooking Glossary |
|
Welcome to the ChefTalk Cooking Forums forums. You are currently viewing our boards as a guest which gives you limited access to view most discussions and access our other features. By joining our free community you will have access to post topics, communicate privately with other members (PM), respond to polls, upload content and access many other special features. Registration is fast, simple and absolutely free so please, join our community today! If you have any problems with the registration process or your account login, please contact contact us. |
| |||||||
| Register | Blogs | Photo Gallery | FAQ | Members List | Search | Today's Posts | Mark Forums Read |
| Food & Cooking Questions and Discussion Got a cooking question or something you want to discuss about food and cooking? This is the forum for you. Talk about anything related to food & cooking. |
 |
| | Thread Tools |
|
#1
05-02-2008, 09:41 PM
| |||
| |||
 Impostor jalapenos!!! I got a couple of nice looking jalapenos. I'm using them in a bean dish. My problem is that they are hardly even hot!! The flavor is good, but the scoville scale is in the negative realm. What's going on????
__________________ I cook for fun, but I have some restaurant cooking experience :^)      |
| Sponsored links |
| |
|
#2
05-02-2008, 11:38 PM
| |||
| |||
| I have felt that they have been "dumbing down" the heat in Jalapenos for some time now. I know that growing conditions (temperature, soil pH) can change the heat of a pepper, but I think that the heat is being manipulated on purpose to appeal to a broader market. Also, most Jalapenos are sold to companies that process them in some way, and if they are mild, the manufacturer can use extracts, and concentrates to achieve a consistent heat in their finished product. The chiliheads are the ones getting screwed. Planting your own pepper plants will give you a better product, and 2-3 plants will provide you with quite a few peppers during the summer. If this won't work for you, switch to Serrano chilis, in addition to the Jalapenos to get the heat bumped up in whatever you are cooking.
__________________ Never trust a skinny cook |
|
#3
05-03-2008, 04:20 AM
| ||||
| ||||
| All chiles vary greatly in their hotness. Since jalapenos lie towards the bottom of the scoville scale their heat differences are quite noticable whereas who really can tell the difference if a habanero is 200,000 scoville units or 250,000 units. Since jalapenos average around 5000-8000 scoville units, and sometimes less their differences are quite noticable, especially when you get mild ones. While this can happen naturally I do agree with geese4u that many mass producers have bred for milder jalapenos to appeal to the masses. Try buying from farmers markets or grow your own for better, though less consistent, results.
__________________ From Man's sweat and God's love, beer came into the World-Saint Arnoldus |
|
#4
05-03-2008, 07:57 AM
| |||
| |||
| KY Heirloomer should be able to answer this.....Seems to me, I've always been told to keep spicy chiles in the garden as far away from bell or banana peppers....something to do with cross pollenation....can result in a jalapeno thats not much more spicy than a bell pepper.....same thing goes for other peppers....I have had some pablanos that just lit me up.....much spicier than they should have been....with jalepenos...look for the ones that have tiny brown veins on the skin...almost like the seems in the stem area of a tomato....they tend to be spicier more than not.... |
| Sponsored links |
| |
|
| Thread Tools | |
| |
