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 :(
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 :(