I was wondering... as you know everything tastes different depending on where it's grown. Many factors affect this: quality of soil, altitude, weather, etc. My main example is coffee. Coffee from the exact same kind of plant will taste completely different if raised in Ethiopia rather than in Guatemala. The difference in taste is truly astounding to the point you would not believe both coffees come from the same type of plant. Same happens with other crops, such as grapes, sugar cane, and the list goes on.
Now, would this prove the same for chiles, and is there room in this world for chile master tasters or chile sommeliers? Would we be willing to test this and take chiles from different parts of the world to a jury to determine the best regions for chiles?
Now, would this prove the same for chiles, and is there room in this world for chile master tasters or chile sommeliers? Would we be willing to test this and take chiles from different parts of the world to a jury to determine the best regions for chiles?