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Jalapeno heat
Posted on 8/30/15 at 7:27 pm
Posted on 8/30/15 at 7:27 pm
Is there a sure way of knowing the amount of heat in one? I've googled and sampled and I cannot find a definitive answer. The heat ranges are incredible. Does anyone know other than eating it?
8
Posted on 8/30/15 at 7:28 pm to thickandthin
Ya Cain't tell by looking!!! 
Posted on 8/30/15 at 7:31 pm to thickandthin
quote:
Is there a sure way of knowing the amount of heat in one?
Taste it?
Posted on 8/30/15 at 8:07 pm to thickandthin
Normally around 5,000u on the Scoville scale. Not very hot. Habaneros are 350,000 by comparison and the Carolina Reaper is somewhere around 2 mil.
Posted on 8/30/15 at 8:41 pm to Tigerpaw123
Yeah, I know. I was referring to pre- purchase. I know about the scoville deal.
Perhaps I'll ask the newest on the board genius
Perhaps I'll ask the newest on the board genius
Posted on 8/30/15 at 9:39 pm to thickandthin
The heat is in the yellowish-white membranes inside. Remove those and the seeds for good Jap heat without the oral pain. Make sure you don't touch your eyes with your fingers until you wash them.
Posted on 8/30/15 at 11:43 pm to thickandthin
I've read that they are one of the less predicable as to heat, and there is no way to tell from size, color, etc. how hot an individual pepper will be. You just have to bite and see.
Posted on 8/31/15 at 10:37 am to thickandthin
Not only does the jalapeno variety matter in terms of heat, but the growing conditions will also help to determine "hotness". I do know from personal experience that older peppers with the brown, striated cracks are usually hotter than the younger, smaller peppers.
Posted on 8/31/15 at 11:13 am to thickandthin
The heat in a jalapeno is a crap shoot at best. I've had peppers from the same plant differ greatly in the amount of heat.
I've had jalapenos that were pretty mild, and some that were pretty damn hot.
When cooking a dish with jalapenos, I go a little light with them, and adjust heat afterwards with cayenne. Or have some that you can add toward the end to get the heat level up.
I've had jalapenos that were pretty mild, and some that were pretty damn hot.
When cooking a dish with jalapenos, I go a little light with them, and adjust heat afterwards with cayenne. Or have some that you can add toward the end to get the heat level up.
Posted on 8/31/15 at 11:27 am to BayouBlitz
It seems like the bigger the milder in my experience.
It's true there is an incredible range. I've had some that were closer to bell pepper in flavor and heat. Others that would make you cry.
It's true there is an incredible range. I've had some that were closer to bell pepper in flavor and heat. Others that would make you cry.
Posted on 8/31/15 at 11:29 am to thickandthin
taste each one individually
Posted on 8/31/15 at 11:50 am to thickandthin
Older peppers are generally hotter. Older jalapeños will have striations/lines on the outside and generally won't look as pretty as the young ones which are smoother and more uniform. If you want hotter get the big ugly ones.
Posted on 8/31/15 at 12:44 pm to BayouBlitz
quote:
The heat in a jalapeno is a crap shoot at best.
This. I've had Jalapenos that delivered the heat of Mayonese. IE, Zero. I've never had Jalapenos that were too hot. So I switched to Serranos. Even with them some are hotter than others.
Posted on 8/31/15 at 1:36 pm to hungryone
quote:
do know from personal experience that older peppers with the brown, striated cracks are usually hotter than the younger, smaller peppers.
The heat is in the oils of the pepper, and the older it is the more oil it has produced. And oil doesnt evaporate, it just gets more concentrated.
That being said, japs really do vary a ton. We got a pizza the other day i almost couldnt eat it was so hot. The next day we were eating stuffed peppers right out the garden that a barely noticed the heat.
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