Frances Larina on Nostr: “The long-term ‘de-spicification’ of the jalapeño is a deliberate choice, not ...

“The long-term ‘de-spicification’ of the jalapeño is a deliberate choice, not the product of a bad season of weather,” Reinhart wrote. In short, most jalapeños are sent to factories to be used in prepared foods such as salsas, chips and sausages. The companies making these products want control over their products’ spice levels – and control is easier to achieve if the jalapeños are mild."

I'm okay with that, except that they seem to add heat back in using super-peppers that are inedible, just in tiny amounts. I'm not into super spiciness, but the two heats are not at all the same and I like the flavor of jalepenos. I have a sneaking suspicion it's more a matter of entire swaths of molecules that are getting swapped in and out.

https://www.theguardian.com/food/2024/mar/15/why-jalapeno-not-spicy