Mild habanero peppers developed by Jim Myers at Oregon State University.
Courtesy of OSU/Shawn Linehan
Weak-mouthed people of the world rejoice! Soon, you could embrace the delicious flavor of habanero peppers without the volcano of pain that follows.
Vegetable breeders at Oregon State University have produced two new varieties of habanero pepper that pack all of the flavor but very little punch. The two new peppers have been named “Notta Hotta” and “Mild Thing.” While typical habaneros register from 100,000 to 350,000 on the Scoville scale (the standard measure of heat for chilis and peppers), the new peppers top out at around 1000 — kind of like a pepperoncini on steroids.
The researchers spent more than two decades developing the varieties, selecting for flavor, low heat and early ripening — a helpful characteristic for growing peppers in the temperate Pacific Northwest. The Mild Thing pepper in particular is better suited for this region.
The University is now starting to work with seed companies to license the new varieties, and the scientists expect the peppers will be available to the public as soon as next year.
Lane Selman (left) and plant breeder Jim Myers, both of Oregon State University, at a pepper tasting event.
Courtesy of OSU/Shawn Linehan
In these science snapshots, “All Science. No Fiction.” creator Jes Burns features the most interesting, wondrous and hopeful science coming out of the Pacific Northwest.
And remember: Science builds on the science that came before. No one study tells the whole story.
