We tasted 16 jalapeños, for science

From MinuteFood.

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A HUGE thank you to all our jalapeño taste testers & raters: Melanie, Ashley, Liz, Ryan, Roopa, Lisa, Austin, Scott, Tim, Neuman, Toshi, Maeson, Taytum, James, Bodhi, and Ethan

𝗧𝗵𝗲 𝘀𝗰𝗶𝗲𝗻𝘁𝗶𝗳𝗶𝗰 𝗻𝗶𝘁𝘁𝘆-𝗴𝗿𝗶𝘁𝘁𝘆:
-Cervantes-Hernández F, Alcalá-González P, Martínez O, Ordaz-Ortiz JJ (2019). Placenta, Pericarp, and Seeds of Tabasco Chili Pepper Fruits Show a Contrasting Diversity of Bioactive Metabolites. Metabolites 9(10):206. https://doi.org/10.3390%2Fmetabo9100206
-González-Zamora A, Sierra-Campos E, Luna-Ortega JG, Pérez-Morales R, Ortiz JCR, García-Hernández JL (2013).Characterization of Different Capsicum Varieties by Evaluation of Their Capsaicinoids Content by High Performance Liquid Chromatography, Determination of Pungency and Effect of High Temperature. Molecules 18(11):13471-13486. https://doi.org/10.3390/molecules181113471
-Guijarro-Real C, Adalid-Martínez AM, Pires CK, Ribes-Moya AM, Fita A, Rodríguez-Burruezo A (2023). The Effect of the Varietal Type, Ripening Stage, and Growing Conditions on the Content and Profile of Sugars and Capsaicinoids in Capsicum Peppers. Plants 12(2):231. https://doi.org/10.3390%2Fplants12020231
-Harvell, KP & Bosland, PW (1997). The Environment Produces a Significant Effect on Pungency of Chiles. HortSci 32(7): 1292-1292. https://doi.org/10.21273/HORTSCI.32.7.1292
-Mahmood T, Rana RM, Ahmar S, Saeed S, Gulzar A, Khan MA, Wattoo FM, Wang X, Branca F, Mora-Poblete F, Mafra GS, Du X (2021). Effect of Drought Stress on Capsaicin and Antioxidant Contents in Pepper Genotypes at Reproductive Stage. Plants 10(7):1286. https://doi.org/10.3390%2Fplants10071286
-Sweat KG, Broatch J, Borror C, Hagan K, Cahill TM(2016). Variability in capsaicinoid content and Scoville heat ratings of commercially grown Jalapeño, Habanero and Bhut Jolokia peppers. Food Chem 210:606–612. https://doi.org/10.1016/j.foodchem.2016.04.135
-Zewdie Y & Bosland PW (2000). Pungency of Chile (Capsicum annuum L.) Fruit is Affected by Node Position. HortScience 35(6): 1174-1174. https://doi.org/10.21273/HORTSCI.35.6.1174
-Zewdie Y & Bosland, PW (2000). Evaluation of genotype, environment, and genotype-by-environment interaction for capsaicinoids in Capsicum annuum L.. Euphytica 111: 185–190. https://doi.org/10.1023/A:1003837314929

𝗚𝗼𝗼𝗱 (𝗮𝗰𝗰𝗲𝘀𝘀𝗶𝗯𝗹𝗲) 𝗿𝗲𝗳𝗲𝗿𝗲𝗻𝗰𝗲𝘀:
https://www.theatlantic.com/science/archive/2016/03/ghost-pepper-heat-research/473361/
https://www.bonappetit.com/story/why-are-only-some-shishitos-spicy
https://ucanr.edu/blogs/blogcore/postdetail.cfm?postnum=15571
https://www.americastestkitchen.com/cooksillustrated/how_tos/5667-gauging-chile-heat

𝗦𝘂𝗽𝗲𝗿-𝗵𝗲𝗹𝗽𝗳𝘂𝗹 𝗲𝘅𝗽𝗲𝗿𝘁𝘀 𝘄𝗵𝗼 𝗰𝗼𝗺𝗺𝘂𝗻𝗶𝗰𝗮𝘁𝗲𝗱 𝘄𝗶𝘁𝗵 𝗺𝗲 𝗮𝗯𝗼𝘂𝘁 𝘁𝗵𝗶𝘀 𝘁𝗼𝗽𝗶𝗰:
-Dr. Ken Sweat, Lecturer in the School of Mathematical and Natural Sciences at Arizona State University
-Danise Coon, Research Coordinator & Senior Research Specialist, New Mexico State University
-Dr. Dennis Lozada, Assistant Professor in the Department of Plant and Environmental Sciences, New Mexico State University

MinuteFood is created by Kate Yoshida, Arcadi Garcia & Leonardo Souza, and produced by Neptune Studios LLC.

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We tasted 16 jalapeños, for science

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