And it got me thinking where the little ones above came from originally. I planted maybe 2, 15+ yrs ago just as little hobby (so I’m guessing they were from woolies) and they kept going. Wasn’t buying seeds just saving the ones from those (they pretty much only stocked birdseye then). And from memory they were a lot smaller.
After picking them today, safe to say if I were a farmer I’d selecting for size and I wonder if that’s what happened here too. hrmm.
Dude, I only just got around to reading that article but it was hugely fascinating. I do notice the commercial chillis in .au have much thicker flesh and tougher skins than what I’m used to in Asia - bred for better storage and transport properties but they’re terrible for mashing into paste :(
Ooh spicy. I find that home grown chillos taste different to the shop ones even if they’re more or less the same variety. Got that terroir going on
TIL a word!
I was reading this today:
https://www.dmagazine.com/food-drink/2023/05/why-jalapeno-peppers-less-spicy-blame-aggies/
And it got me thinking where the little ones above came from originally. I planted maybe 2, 15+ yrs ago just as little hobby (so I’m guessing they were from woolies) and they kept going. Wasn’t buying seeds just saving the ones from those (they pretty much only stocked birdseye then). And from memory they were a lot smaller.
After picking them today, safe to say if I were a farmer I’d selecting for size and I wonder if that’s what happened here too. hrmm.
Dude, I only just got around to reading that article but it was hugely fascinating. I do notice the commercial chillis in .au have much thicker flesh and tougher skins than what I’m used to in Asia - bred for better storage and transport properties but they’re terrible for mashing into paste :(