If you like your peppers hot, don't pick them before or after their time. A new chemistry analysis confirms that the amount of hot flavor in the pepper is determined by how long the pepper has been growing before it is harvested, according to a report in the May 20 Web edition of the Journal of Agricultural & Food Chemistry, published by the American Chemical Society, the world's largest scientific society. And waiting too long may be as bad as picking them too soon, the researcher says, since the peak of flavor is short-lived and precisely timed. For Piquin peppers, the critical growing time to insure peak flavor is 40 days, and for De árbol and Habañero peppers it's 50 days, says Elhadi M. Yahia of the Universidad Autónoma de Querétaro in Querétaro, Mexico.
The above story is based on materials provided by American Chemical Society. Note: Materials may be edited for content and length.
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