-=> Quoting Jim Weller to Nancy Backus on 06-15-19  21:03 <=-

 -=> Quoting Michael Loo to Nancy Backus <=-
 
 > ... Heatless habaneros. That'll benefit society as much as
 > seedless corn.

 JW> I know we should not take humorous taglines too seriously but I felt
 JW> like piggybacking onto Michael's comments.

True, sometimes the humor is from somewhat overstating facts or making
somewhat over-implications... 
 
 ML> There are a number of Capsicum sinense (chinense or chinese,
 ML> depending on your level of unfamiliarity with the taxonomic
 ML> system) that have varying to no heat.

 JW> One botanist was so terrified of the habanero's heat that he
 JW> labelled the species Capsicum toxicarium!

I've not encountered any habeneros that were all that toxic heat-wise,
at least for me....   But some are easily terrified... 

 JW> In the Dominican Republic a popular almost heatless C. sinense is
 JW> known as the gustoso pepper. Aura helped me identify them decades
 JW> ago. They are picked green, have less of that grassy taste and whiff
 JW> of turpentine bells can have, and have just a trace of heat, less
 JW> than Anaheims. In Puerto Rico they are called aji dulce (sweet
 JW> chile). My Loblaws imports them from Venezuela where they are a
 JW> fairly important crop. If you ever come across them, give them a
 JW> try.

I don't think I've come across them in Wegmans, but I haven't looked all
that closely either.... I wonder what they'd be called here....   But
they do sound like a nice alternative to green bell peppers....

 JW> They are nice done this way:
 JW> Title: Fried Peppers, Onions and Sausages

That might make me happier with that dish, indeed...    I usually just
skip the peppers... 

ttyl            neb

... Science asks how. Philosophy asks why. Cats couldn't care less.

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