Re: Re[again]: [CH] Fooled You
Dave Anderson (Chilehead@tough-love.com)
Fri, 18 Feb 2000 22:09:06 -0800
We've talked about this for several years on Chile-heads and I'm
convinced (based on anecdotal evidence) that Chiles which are
stressed produce more Capsiacin and therefore are hotter. I've
mentioned before that Red Savina Habanero grown under ideal
conditions in the SF Bay area heat tested lower than good old
Orange Habs grown in my garden using the "Benign Neglect"
method.
Try withholding water until the leaves begin to wilt. I know this is
harder to do in parts of the country which have rainfall, but it's easy
here in the high desert.
I really think that heat production should be scientifically studied
and as soon as someone sends me a grant and 2 or 3 grad
students to do the work, I'll get right to it.
Dave Anderson
Tough Love Chile Co.
http://www.tough-love.com
> I've grown Mexibells (a couple years ago) an they were so mild that
> I could hardly detect any heat. I was hoping that I could pull some
> pranks with them, but they're just too mild. I ask my mother-in-law
> to try them (she thinks black pepper is hot!), and even she didn't get
> much of a reaction from them. Perhaps the climate here in
> Milwaukee isn't right for them.
>
> > Me too. Unfortunately the only bell with any heat that I'm aware of
> > is Mexibel Hybrid. Probably has about the same heat level as an
> > Anaheim.