Re: [CH] White and Red habs?
Troy A. Thorup (tat7@cornell.edu)
Wed, 21 Jul 1999 12:49:01 -0400
The color of a pepper is determined by the carotenoids present in the
pepper fruit. Pungency is caused by the production of capsaicinoids.
These are two different biosynthetic pathways and hence have no
direct affect on one another. It is therefore not an accurate method
to surmise a peppers pungency based upon its color. Comparisons
should be made on a variety to variety basis.
Troy
At 10:59 PM -0600 7/20/99, Robert Dafrij wrote:
>Hi,
>I have been looking around and in my journies I have had some
>conflicting information which I was wondering if anyone could clear
>up for me. I read at one place that white habs have a heat rating
>out of 10 of about 3 whilst at another source I have read that they
>are almost as hot as red habs. Anyone have any ideas.
>Also, do red habs have a S.U. rating of 350,000 to 500,000 or is
>that just exagerated a little.
>Thanks all, Robert
>
>
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