Note: Sometimes your editor doesn’t know the answer to a specific question and then I have to go to Dr. Paul Bosland, professor of horticulture at New Mexico State University. Here’s my question about locules, the hollow spaces in a pepper pod.Q: Hello Paul,Is there are relationship between cross-section shape and number of locules in chile pods? Specifically, can a …
Capsaicin vs. Capsicum
Q: Hi Dave, I have read your article regarding capsaicin and it’s power and I am hoping you can answer a question for me. I am starting a home-based business making sports cream and I would like to use 99% PURE capsicum extract. My problem: The research I have done tells me that I can not exceed 0.075% capsaicin in …
Siling Labuyo
Dear Dave,How hot is the Philippine "labuyo" (a.k.a. siling labuyo)? These are small chilies and are terribly hot whether not-so-ripe green or mature red. I remember reading a paperback Guinness Book of World Records (forgot the year) which claims it is the hottest natural (meaning not artificially bred) chile in the world, having the highest capsaicin rating.Jack Hello Jack:For a …
Pesticides on Mexican Chiles
Q: Hi Dave, I’ve had your books for over 10 years now and LOVED the results. Not all recipes read in cookbooks are successful, but 90% of yours work for me, and I recommend both your books and recipes to everyone I know who’s interested in chiles or cooking generally. I’ve made EVERY one in Whole Chile Pepper Book, some …
The Chinense Species
Q. Hi Dave:Do you consider the Caribbean Red Hot to be a breed of the habanero?Dave Pope A. Hello Dave:The way it works is this: the habanero is a pod type of the species Capsicum chinense, as are Caribbean Red Hots, Chocolate Habanero, Scotch bonnets, Datil peppers and a number of others.Dave