View Single Post
  #4 (permalink)   Report Post  
Posted to alt.food.barbecue
Gz Gz is offline
external usenet poster
 
Posts: 56
Default The Scoville Heat Scale - peppers

On Apr 11, 11:55*pm, Sqwertz > wrote:
> On 12 Apr 2011 02:18:02 GMT, Charly Horse wrote:
>
>
>
>
>
> > Sqwertz > wrote in
> :

>
> >> On 12 Apr 2011 00:34:21 GMT, Charly Horse wrote:

>
> >>> *"THEY" may need to start a new labeling scheme on *jalapenos *some
> >>> *fool
> >>> decided they need the heat bred out of them and *the big ones I'm
> >>> getting lately are just as sweet as bells if you avoid the seeds and
> >>> ribs *as you would with bells.

>
> >> All the heat in all the peppers are stores in the membranes. *There is
> >> near zero heat in the rest of the pepper. *If I want a mild pepper, I
> >> take out the membranes. *If I want a normal pepper, I just take out
> >> the seeds or nothing at all. *

>
> >> Even the hottest jalapeno on earth could be fed to child if you cut
> >> out the membranes.

>
> >> -sw

>
> > I agree to the point the *majority of capiscum is in ribs and seeds but *
> > sure seems *they are sweeter than *used to be. Mebbe my knife skills have
> > improved *but I can't *recall ever casually cleaning a jalapeno *to the
> > point it *tastes *like a bell * *will experiment tomorrow *with a *serrano
> > If i understand correctly Tx A&M *started this *research *to *to * produce
> > a jalapeno with a standrad heat level *instead of peppers that *were *up
> > amd down the *scale and thus produced the TAM *jalapeno
> > * some *guy in New Mexico *got *carried away?

>
> The fresher the jalapeno, the easier it is to remove all the heat by
> removing the membranes.
>
> I've heard rumors that TAM's may be the standard jalapenos in markets
> nowadays, but it would be likely it's the growing conditions. *Japs in
> Texas are just as hot as they always were. *They don't mess with them
> here - that's just for gringos.
>
> Oh, wait - you are are in Texas, aren't you. *<shrug>.
>
> TAMS were just developed by selective breeding, IIRC. *It's possible
> that standard jalapenos are just losing their heat naturally.
>
> -sw


Most I get from the store are mild or nothing, and I eat seeds.

Greg