Two new varieties of habanero pepper created at Oregon State University are said to provide all the flavor and none of the heat.  Professor of Vegetable Breeding Jim Myers says the project started for selfish reasons.

 

“Well, it comes out of my really liking the fruity aroma and fragrance of the habanero-type peppers. But them being way hotter than I really like."

 

Lane Selman and Jim Myers/Oregon State University
Lane Selman and Jim Myers/Oregon State University
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Myers and his team isolated the gene responsible for pungency, and then, he says, it was trial and error. 

 

“I’m doing this just by tasting them and selecting for the ones that have a heat level that I’m comfortable with.”

 

He’s named the new varieties “Notta Hotta” and “Mild Thing.  They’re now cleared for release and OSU is working with seed supply companies to get them into production.  So, it is possible you’ll see these new peppers at your local farmers market next summer.

 

If you have a story idea for the PNW Ag Network, call (509) 547-1618, or e-mail glenn.vaagen@townsquaremedia.com 

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