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Dear Dave,
I found this on Wikipedia. Sacrilege I say. "Researchers in Texas have recently created a mild version of the habanero pepper which retains the aroma and flavor of the traditional habanero pepper. The milder version was obtained by crossing the Yucatan habanero pepper with a heatless habanero from Bolivia over several generations. These mild habaneros are expected to be widely available to consumers in the near future."
Art
Hello Art:
The species C. chinense, which includes the habanero clan and the intensely hot ’Bhut Jolokia’, has naturally mild varieties as well. To call them habaneros is wrong, but that’s the term everyone knows. However, crossing between mild and hot varieties of jalapeno after the mild ones were released by NMSU and Texas A&M has led to a milding of commercial jalapenos, and that may happen with habaneros in the marketplace. I hate this too, but it’s unavoidable.
Dave
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