this post was submitted on 26 Feb 2024
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Science of Cooking
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We're focused on cooking and the science behind how it changes our food. Some chemistry, a little biology, whatever it takes to explore a critical aspect of everyday life.
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It's a tragedy.
I get my chiles from a Mexican grocer for exactly this reason. They're actually a bit spicy!
Serranos from the major supermarkets are also less spicy than they should be.
Maybe my local brand is the margin of error, but this comes as a surprise to me, because my area's Walmarts have started carrying a new suppliers' serranos, and those suckers are even hotter than the jalapenos, which have seemed to cool down over the years as reported elsewhere.