Users Expressing Preference for Less Spicy Habanero, Resulting in Developed Milder Variant
Users Expressing Preference for Less Spicy Habanero, Resulting in Developed Milder Variant
Apparently, numerous individuals seem to be trapped in adult bodies with child-like tendencies. Scientists at Oregon State University have introduces two new types of habanero peppers, boasting their flavor without the typical heat. As per Oregon Public Radio, these peppers are similar to pepperoncini peppers served at Papa John's, but with a slight kick.
The development of these peppers, dubbed "Notta Hotta" and "Mild Thing," took over two decades and focused on characteristics such as low heat and early ripening. The peppers have a Scoville scale rating of up to 1,000 units, whereas typical habaneros score between 100,000 to 350,000 units. Oregon State University is currently attempting to license these varieties to seed companies. The "Notta Hotta" pepper, specifically, is said to be compatible with the Pacific Northwest's mild climate.
Despite concerns surrounding genetically modified food (governmental bodies largely consider them safe), they have brought several advantages to the world, such as increased yields and improved shelf life. For instance, 'Golden Rice' was genetically engineered to produce beta-carotene, a nutrient that converts into vitamin A in the body. This rice is particularly useful in areas with severe vitamin A deficiencies, including Southeast Asia. These engineered foods mirrors the way humans have extended our lifespans and improved our health through medication discoveries, like penicillin. Fundamentally, humanity has thrived by learning to manipulate and transform our environments.
However, less spicy peppers might not be a desirable global trend. As an example, The New York Times reported on a dilemma facing Mexico City, which is plagued by an epidemic with taquerias abandoning their traditional spicy salsas in favor of appealing to tourists.
Instead of eliminating the heat, grow up. There's just something delightful about a burrito or taco with a little bit of heat, providing contrast with sour cream or cheese. Mild salsa fails to produce the same satisfaction.
Unfortunately, Oregon State University anticipates that the peppers will be available as early as 2025.
The anticipation of these mild habanero peppers being commercially available in 2025 opens up possibilities for future culinary experiments in the realm of low-heat spicy dishes. Furthermore, advancements in food science and technology, like genetically modified food, have significantly impacted global food security and nutrition, showcasing human potential to shape our environment for the better.