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Most of the newwst most popular foods are coming from Asia the Middle East and Ltin America all very different tastes but with one ingredient in common chili peppers so how do you make them bigger and better tasting the man to ask is right here in Arizona in some moments you'll hear ed curry giving directions in spanish no piece gallifrey metal the primero dss a sukkah this is pasyati other time it's English you guys can walk through the other side and come back then back again where would you go when you get a real sweet flavor and a little bite behind it it's awesome but the language that rolls off at curry's tongue most fluently is probably heated the bright burning soul of chili peppers we got something to really mean they just they hit you and they don't turn loose I don't turn loose for a long time
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How hot will a pepper be ed says without tasting the best way to guess is to look to see how far down the length of the yellow-white fibers does the capsaicin oil go capsaicin oil is what makes chilies hot one?red chilli benefits
if it's ten it's really hot because the capsizing goes all the way to the endif it's eight and it's up here if it's a very modern it would be like a to the other thing we watch for is how wide that band of heat
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is so the feather that goes down the hotter it isshe: eddy curry is into jeans no not the blue jeans
jeans like finding and refining the genetic traits of chili peppers what?
we're trying to do here is improve this a Lupino ancho serrano and many more varieties several of the major brands of canned and jarred chili peppers used by major restaurants and grocery stores our varieties Arizona ninety percent of the breeding seeds for green chili peppers in America comes from curry farm he is started growing chili in 1957
