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Q: Hi Dave,
Recently at a dinner engagement I said that the chiles will produce more capsaicin if grown in an adverse environment, the more adverse the hotter the chiles. A friend differed with me and said that it was genetic. What is the correct reason for the heat in chiles?
Kind regards,
Michael
A: Hello Michael:
We now believe the heat level is dependent both on genetics and the environment, but we’re not sure if there is a specific percentage for each influence. It is true that stressing chiles makes them hotter (like by withholding water).
–Dave
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