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Post by Tucson Grower on Mar 18, 2023 1:15:34 GMT -6
This is about a seed source I am familiar with, it is located at my alma mater (NMSU) Chile Pepper Institute - seed. Just a few years ago I acquired a small variety of seed from this source (2021) and am just now being able to grow some out - I'm getting pretty good germination from almost all the varieties I obtained from them. I primarily chose offerings they had of normally very spicy/hot varieties, but having the heat factor bred out of them, such as Habanero, Numex, Tabasco. Since I worked there as a student in the late 1980's I have developed a sensitivity to peppers, even bell peppers. I'm hoping I might be able to tolerate one or more of these, normally spicy varieties, without the spiciness - at least I can hope and give it a try.
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Post by macmex on Mar 18, 2023 7:59:18 GMT -6
One of my daughters developed that sensitivity. She grew up eating food, in Central Mexico, that most North Americans wouldn't be able to. By the time were returned to the USA she swore off the hot stuff. But now, in her 30s, she can't tolerate Bell Peppers. They cause digestive upset.
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Post by Tucson Grower on Mar 18, 2023 16:14:18 GMT -6
I can sure empathize with your dughter. As I was growing up, my mother would often make one of her traditional Bohemian dishes, stuffed peppers, a version of stuffed cabbage, but made with bell peppers, instead of cabbage leaves. Then, as I was attending NMSU to study horticulture I had the opportunity to be a student employee in their chile breeding program. I learned to appreciate chiles even more. I never really cared for much heat/spiciness, but I really enjoy the various flavors. Then, a few decades later, usually after a meal of Mexican food, I would have digestive issues. It took me awhile to connect the dots, but once I had, I was very disappointed. I still, from time-to-time try to find a way to safely add chiles back into my diet.
I'm hoping that my sensitivity is specific to Capsicum annuum and not Capsicum baccatum, Capsicum frutecense, Capsicum chinense or Capsicum pubescens. Of course there are many other chile species, but those I listed here are the ones I appreciate the most. Though I'm searching for heat-free varieties to do my taste testing with.
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