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Here’s Why Jalapeño Peppers Are Less Spicy Than Ever
(www.dmagazine.com)
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.
Background Information:
It seems to me that ají/dedo-de-moça is undergoing the same process here in South America. People went from "whoa, you're adding a whole pepper!" to "...meh, add two just to be safe".