I found this wonderful article while trying to find out what is is about Rocotos that I love so much.
https://www.intechopen.com/books/capsaicin-and-its-human-therapeutic-development/a-matter-of-taste-capsaicinoid-diversity-in-chile-peppers-and-the-importance-to-human-food-preferenc
I'd never looked into it, but the makeup of the capsaicinoidal blend in strains and species is really intriguing to me. It also helps when I try to explain why the heat in my Rocoto blend jellies are so different that the standard Jala and Hab jellies and sauces. Even the bland white sauce lubbers in the dead of Minnesota have a unique attraction to these peppers...
This has likely been posted elsewhere, I did a limited search but I have little attention span for searches, so.....
https://www.intechopen.com/books/capsaicin-and-its-human-therapeutic-development/a-matter-of-taste-capsaicinoid-diversity-in-chile-peppers-and-the-importance-to-human-food-preferenc
I'd never looked into it, but the makeup of the capsaicinoidal blend in strains and species is really intriguing to me. It also helps when I try to explain why the heat in my Rocoto blend jellies are so different that the standard Jala and Hab jellies and sauces. Even the bland white sauce lubbers in the dead of Minnesota have a unique attraction to these peppers...
This has likely been posted elsewhere, I did a limited search but I have little attention span for searches, so.....