Home » Infographics » Pepper Institute in New Mexico Studies Hot Stuff

Pepper Institute in New Mexico Studies Hot Stuff

  • Susan
  • September 21, 2009
Thai peppers (note: Variety native to Thailand...
Can you handle the heat?

After last week’s article, Some Like it Hot: The Truth about Chili Peppers was published,  I was reminded about a little known, but very active research and educational facility in the American southwest that might be considered the “go to” location for farmers and hobbyists wishing to acquire some spicy seeds and sage advice for next year’s garden.  It’s the Chile Pepper Institute.   (Chile with an “e” and not an “i“.)

*  *  *

Peppers of all tastes and varieties are hot topics of conversation at New Mexico State University in Las Cruces, where the campus proudly hosts the world’s only organization dedicated to the study of capsicum” or peppers.  No matter how you spell it, chili or chile — chile peppers are big business for the Chile Pepper Institute, which is part of the University’s College of Agriculture, Consumer and Environmental Sciences.

Founded in 1992, The Chile Pepper Institute is a world-class research facility for all things capsicum, including the breeding of both wild and cultivated species, and the prevention and spread of diseases. It is also a resource for those interested in the brightly colored vegetables, many of which look innocent to the eye, but can be suicidal if swallowed without fair warning.

Headed by Dr. Paul W. Bosland(a.k.a. “Chileman”), the Institute is famous for, among other things, having discovered the world’s hottest chile pepper, Bhut Jolokia, rated at 1,001,304 Scoville units, and verified by the Guinness Book of World Records.   Bhut Jolokia is nearly twice as hot as the previous reigning chile pepper.  It’s Indian name translates into “ghost chile.”

“We’re not sure why they call it that,”said Bosland, in a release issued by the University’s Communications department, “But I think it’s because the chile is so hot, you give up the ghost when you eat it!”

Bhut Jolokia peppers are just one of the plants that are cultivated and studied at the Institute.  There are more than 150 different varieties in the Chile Pepper Institute’s demonstration garden, ranging from the mildest bell to the hottest habanaro.  Open to the public from 9:00 a.m. to 4:00 p.m. every day, the best months to view the different varieties is from late July through late September, so there is still time to catch a glimpse of the garden in all its glory.

Since discovering Bhut Jolokia peppers, the Institute has been fielding inquiries from the public about where they can buy seeds, plants or products made from this record-breaking pepper.  The Institute is the only place selling seeds;  you can find them and other pepper-related products, including cookbooks, listed in their current catalog.

Those brave enough to try a sauce made from Bhut Jolokia peppers should Holy Jolokia, manufactured by CaJohns.  A portion of the sales of this “fruity and smoky” Holy Jolokia helps fund research at the Chile Pepper Institute.  CaJohn’s also has several other sauces, salsas, seasonings and rubs made from Bhut Jolokia.  Try them, if you dare, and let us know if your mouth survives!

*  *  *

Related Articles

98 Pound Competitor Downs 250 Jalapenos to Win Competitive Eating Contest

0 0 votes
Article Rating
Subscribe
Notify of
guest
0 Comments
Inline Feedbacks
View all comments