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More on Pepper Heat

Square Foot Gardening List - http://www.flinet.com/~gallus/sqft.html

For  Margaret who questioned the source of my statement that ALL peppers,
including bells, have some capsaicin.
Go to this URL
http://www.astaspice.org/spice/sp-cap.html

This is an excerpt from that site:
The property that separates the Capsicum family from other plant groups is
capsaicin, a crystalline substance that is extremely pungent. The higher the
capsaicin content, the hotter the pepper. All Capsicums have some capsaicin
but in such varieties as the sweet bell peppers it has been so minimized
through cultivation over the years that the flavor today imparts little or
no tang. The same is true for the mild, sweet types of paprika and
especially those strains developed by the United States producers

I learned this is college, but could not put my finger on a citation when
Margaret asked, so I gave a recent observation by a professional.  Master
Gardener manuals and the like gloss over this kind of botany, but it's
important.  It's so basic to anyone who has studied plants that we often
forget that laymen learning horticulture need to know this kind of stuff in
order to make sense out of other information.
Doreen Howard


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