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It is not an isolated case: jalapenos are now less hot than ever. The so-called ‘de-specification’ of the chili is presented as a deliberate trend that has nothing to do with the weather season, but with genetic modification.
Things are getting hot with jalapeño peppers, going viral on the internet through a massive complaint from hot pepper lovers. And is that, a D Magazine article on this issue has resurfaced lately in social networks, generating conspiracies, complaints and theories about the jalapeño.
The article in question explains why jalapeños are not as spicy as they used to be. And the reason is that producers are changing the spicy ones for bigger and more aesthetically appealing ones. If they want more heat, they can modify it with oleoresin capsicum, an extract from bell pepper plants.
Along these lines, jalapenos are now being grown to look nice, shiny and big, regardless of their flavor. Thus, all those pesticides and elements used to improve the crop and enhance their beauty lead to the fact that they are not really hot, neutralizing that effect desired by the food’s devotees.
