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Some jalapeños are hotter than others due to a combination of
genetic variation,
growing conditions, and
ripeness. Different varieties are bred for different heat levels, while environmental stresses like drought and heat can increase heat, and the pepper's maturity also plays a role. The primary compound responsible for heat is capsaicin, which varies between peppers based on these factors.
Genetic variation
- Different varieties: There are numerous jalapeño varieties, each with a different inherent heat level due to selective breeding. Some varieties, like those specifically developed for more heat, will naturally be hotter than others.
- Store vs. specialty: Grocery store varieties are often milder types, while heirloom or specialty breeds can be significantly hotter.
Growing conditions
- Environmental stress: Stress from inconsistent watering, drought, high salinity, or extreme temperatures can cause the plant to produce more capsaicin as a defense mechanism.
- Sunlight and soil: Peppers grown in hotter, drier conditions with more sun tend to be hotter, while those grown with more water and shade may be milder.
Ripeness and age
- Maturity: As a jalapeño matures, its capsaicin content increases. The heat level often peaks before the pepper fully ripens and turns red.
- Green vs. red: While green peppers are younger, the heat level can plateau or even begin to fall after they start turning red. Therefore, a nearly ripe green pepper can sometimes be hotter than a fully ripe red one.
Other factors
- Position on the plant: Peppers from different locations on the same plant may have slight variations in heat due to differences in sunlight and nutrient exposure.
- How you handle it: The hottest part of the pepper is the internal placenta and ribs where the seeds are held. Scraping these out before eating significantly reduces the heat.
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