Heatless Habaneros
Standing in a friend’s garden, I was assured that the small, red pepper in my hand would be safe to eat. “Take a bite!” she said. “I swear it’s not hot.” The pepper in question looked and smelled exactly like a habanero, one of the hottest peppers in the world. If I took a bite, it would surely singe my lips, tongue, and throat — just like a habanero.
Or so I thought. With my front teeth, I took a small, tentative bite. The signature flavor and aroma of a habanero filled my mouth and nostrils, but the scalding pain never came. Nor did it arrive after a second bite. It didn’t even come as I chewed and swallowed the seeds, which are traditionally the hottest part of the fruit. My friend hadn’t led me astray after all. Indeed, this pepper had no heat.
How was this possible? Was the plant a botanical misfit, or had someone removed its heat on purpose? Many pepper enthusiasts would balk at the idea; what’s the point of a chile pepper if it doesn’t pack a punch? And yet, here I was, enjoying a whole, raw, habanero-like pepper without any discomfort.
