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lgcmo 2 hours ago [-]
Great site and drawings.
A interactive map with that info would be awesome!
littlexsparkee 8 hours ago [-]
Scotch Bonnet in a tropical hot sauce (carrot, papaya) like Melinda's is killer. It's kind of fun stocking up on peppers from Los Chileros, Booneville Farms, etc and making your own hot sauce or salsa using a Vitamix.
account42 4 hours ago [-]
Why is prik kee noo listed listed twice, under different families.
IAmBroom 3 hours ago [-]
FTFA:
> Capsaicin, the compound that makes chili peppers hot is an evolutionary filter designed to punish mammals and reward birds.
This is an outdated assumption, with no data behind it. (Yes, birds are immune, but that's not enough to prove this is why peppers evolved capsaicin, and in high levels.)
Capsaicin is a fungicide, and a survey showed that Scoville Heat Units (SHU), a measure of how much capsaicin is in a pepper (or hot sauce), varied quite reliably with local levels of a wild fungus that plagues pepper plants.
Surviving infection is far more important than selecting for slightly better distributors of the seeds.
Talusmaximus 5 hours ago [-]
Amazing site & drawings. Thank you for this.
LargoLasskhyfv 4 days ago [-]
This is hot. The site, I mean. Spiced up my favorites.
vixen99 9 hours ago [-]
What astoundingly beautiful drawings! Moreover I had no idea such variety existed in the world of Chilli Peppers.
Markoff 6 hours ago [-]
shame they don't have information on Rush/Rush F1 variety pepper, which is the most common as cheap (230g/1.2-1.5EUR) spicy pepper in Czech supermarkets (besides pickled jalapeno peppers carried by Lidl for under euro for jar)
A interactive map with that info would be awesome!
> Capsaicin, the compound that makes chili peppers hot is an evolutionary filter designed to punish mammals and reward birds.
This is an outdated assumption, with no data behind it. (Yes, birds are immune, but that's not enough to prove this is why peppers evolved capsaicin, and in high levels.)
Capsaicin is a fungicide, and a survey showed that Scoville Heat Units (SHU), a measure of how much capsaicin is in a pepper (or hot sauce), varied quite reliably with local levels of a wild fungus that plagues pepper plants.
Surviving infection is far more important than selecting for slightly better distributors of the seeds.