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Right in this chili belt that Jeff and Ed are describing. | right in this chili belt that, jeff and ed are. | Right in this chili belt that Jeff and Ed are | right in this chili belt that jeff and ed are describing. |
Ed, you breed chili peppers. I have to say it's a great name for a chili pepper breeder. Ed Curry. | ed you breed chili peppers i have; to say it's a great name for, a chili pepper breeder ed | Ed you breed chili peppers, I have to say it's a, great name for a chili pepper breeder; Ed | ed, you breed chili peppers. i have to say it's a great name for a chili pepper breeder. ed curry. |
(Soundbite of laughter) | (soundbite of. | (Soundbite of | (soundbite of laughter) |
Chili pepper breeder. What kind of traits do you look for? I mean, give me the ABC's of breeding a chili pepper. I mean, there a lot of different things you could choose for. What do you select at? What are you looking for? | chili pepper breeder what kind of traits do you look for? i mean give me the abc's of breeding a chili. pepper i mean there a lot of different things you could choose for what do. you select at? what are you looking | Chili pepper breeder What kind. of traits do you look for? I mean give me the ABC's, of breeding a, chili pepper I mean there. a lot of different things you could choose for What do. you select at? What are you looking | chili pepper breeder. what kind of traits do you look for? i mean, give me the abc's of breeding a chili pepper. i mean, there a lot of different things you could choose for. what do you select at? what are you looking for? |
We look for - specifically in the canning industry, we look to make it two wall. I brought one here, obviously radio audience can't see it, but we look for a two-wall, slim-type chili which we've tried to make it a little bigger, a little girthier. Specifically right now we're trying to make the skin thinner, we're l... | we look for - specifically in. the canning industry we look to. make it two wall, i brought; one here obviously radio audience can't see it but we, look for a two-wall. slim-type chili which we've tried to, make it a little, bigger a little girthier specifically right now we're trying to make the skin thinner we're l... | We look for - specifically in the canning industry we look to make, it, two, wall I brought one here obviously radio audience, can't, see. it, but we look for a two-wall slim-type chili which we've tried to make it a little bigger a little girthier Specifically right now, we're trying to make the skin thinner we're l... | we look for - specifically in the canning industry, we look to make it two wall. i brought one here, obviously radio audience can't see it, but we look for a two-wall, slim-type chili which we've tried to make it a little bigger, a little girthier. specifically right now we're trying to make the skin thinner, we're l... |
Right. | right. | ||
And you got your head burned off. | and you got your head burned | And you got your head burned | and you got your head burned off. |
Yeah. | yeah. | ||
So when we standardized, it may - that was one of the first characteristics we looked for. | so when we standardized it, may - that was one of the first characteristics we looked | So when we standardized it may; - that was one of the first characteristics we, looked | so when we standardized, it may - that was one of the first characteristics we looked for. |
We Westerners don't either, especially those of us trying to make a living. It - red doesn't mean hotter. Red is only a state of maturity. I said this on a Phoenix TV station some years ago. You know, as a human, when you get old, you turn wrinkled while a chili turns red. It's just, strictly, maturity. The heat ... | we westerners don't either, especially those of us trying, to make, a living it - red doesn't, mean hotter red, is only a state of maturity i said this on a, phoenix tv station. some years ago you know as a human when; you get, old you, turn. wrinkled while a, chili turns red, it's just strictly maturity the heat... | We, Westerners don't either especially those of us trying to make a living It. - red doesn't mean hotter Red is only a state of maturity I said this on a Phoenix TV, station some years ago You know; as a human when you get old you turn wrinkled while a chili turns red It's just strictly maturity The. heat is - de... | we westerners don't either, especially those of us trying to make a living. it - red doesn't mean hotter. red is only a state of maturity. i said this on a phoenix tv station some years ago. you know, as a human, when you get old, you turn wrinkled while a chili turns red. it's just, strictly, maturity. the heat ... |
So the oil is not in the seed then. | so the oil is not in the seed | So the oil is not in the seed | so the oil is not in the seed then. |
No. | no. | ||
It's in not the seed. | it's in not the. | It's in not the | it's in not the seed. |
No. That's correct. The oil - if you cut a pepper... | no that's correct the oil - if you cut a | No That's, correct The oil - if, you cut, a | no. that's correct. the oil - if you cut a pepper... |
Right. | right. | ||
And I can cut one for the audience for the audience here. If you cut a pepper, you're going to see that oil. A little shiny blisters right along that placenta wall and there is so many uses for that. And you'll probably ask questions later. | and i can cut one, for the audience for. the audience here if you cut a pepper you're going to. see that oil, a little shiny blisters right along that placenta wall and there is. so many uses for that and you'll probably ask questions | And I can cut one for the audience. for the audience here If you. cut a pepper you're going to see that oil A little shiny blisters. right along. that placenta wall and there is so many uses for that And you'll probably ask questions | and i can cut one for the audience for the audience here. if you cut a pepper, you're going to see that oil. a little shiny blisters right along that placenta wall and there is so many uses for that. and you'll probably ask questions later. |
Oh, you can tell us whenever you'd like to. | oh you can tell us. whenever. you'd like | Oh you can tell us whenever you'd like | oh, you can tell us whenever you'd like to. |
OK. | ok. | ||
But let me ask you about this. When you cut the wall, you release that hot oil. How do you measure how hot? Is there a terminology or standard for heat? | but let me; ask you about; this. when, you cut the wall, you release that hot oil, how do you measure how hot? is there a terminology or standard for | But let me ask you about this When you cut the, wall you release; that hot oil How do you measure how hot? Is there a, terminology or standard for | but let me ask you about this. when you cut the wall, you release that hot oil. how do you measure how hot? is there a terminology or standard for heat? |
Scoville unit. | scoville | Scoville | scoville unit. |
Is there a guy named Scoville? | is there a guy named | Is. there a guy named | is there a guy named scoville? |
A guy named, Scoville, many moons ago that developed it. There's a HPLC tester that measures. The beauty that God gave us in quantification is really neat because we're able to quantify heat. And yesterday, we talked extensively with Annette(ph) about why is that important. When you go to the store and you buy a bo... | a guy named scoville many moons ago that developed it there's a hplc tester that measures the beauty that god gave us in quantification is really neat because we're able to quantify heat and yesterday we talked extensively with annette(ph) about why is that important when you go to the store and you buy a bottle of... | A guy named Scoville many moons ago that developed it There's a HPLC tester that measures The beauty that God gave us in quantification is really neat because we're able to quantify heat And yesterday we talked extensively with Annette(ph) about why is, that important When you go to the store and you buy a bottle o... | a guy named, scoville, many moons ago that developed it. there's a hplc tester that measures. the beauty that god gave us in quantification is really neat because we're able to quantify heat. and yesterday, we talked extensively with annette(ph) about why is that important. when you go to the store and you buy a bo... |
What's the range of Scoville units for those three categories? Is there something like five to ten is one heat. Ten to twenty something... | what's the range of scoville units for those. three categories? is there something like five to ten is one heat ten; to twenty | What's the range of Scoville units for those three categories? Is there something. like five, to ten is one heat Ten to twenty | what's the range of scoville units for those three categories? is there something like five to ten is one heat. ten to twenty something... |
Typically, I don't know if I'll hit this exact. But roughly, probably mild sauce is going to be 50 Scoville units. Medium is probably going to be 150 to 200. Hot is going to be 500. Now, when you get out - when you get over here to New Mexico and Arizona - my friends at New Mexico State will all testify that, you k... | typically i don't know if i'll hit this exact but roughly probably mild sauce is going to, be 50 scoville units medium is probably going to be 150 to 200. hot is going to be 500. now. when you get out - when you get over here to new mexico. and arizona - my friends at new mexico state will all testify. that you kno... | Typically I don't know if I'll hit. this exact But roughly. probably mild sauce is going to be 50 Scoville units Medium is probably going, to be 150 to. 200. Hot is going to be 500. Now when you get out - when you get over here to New; Mexico. and Arizona - my friends, at New Mexico State will all testify that you ... | typically, i don't know if i'll hit this exact. but roughly, probably mild sauce is going to be 50 scoville units. medium is probably going to be 150 to 200. hot is going to be 500. now, when you get out - when you get over here to new mexico and arizona - my friends at new mexico state will all testify that, you k... |
All right. We're going to take a break and come back and talk about - some more about chili peppers. Maybe there'll be Scoville units on your menu someday to tell you how hot this stuff is. We could start that instead of those little numbers of chilies lined up how hot it is. Stay with us. We'll be right back and ... | all right we're going to take a break. and come, back and talk about - some more about chili peppers maybe there'll, be scoville units on your menu, someday to tell you how hot this, stuff. is we could start that instead of those little numbers, of chilies lined up how hot it is stay with us we'll be right back an... | All right; We're going to take a break. and come; back, and talk. about - some more about chili peppers Maybe there'll be Scoville units on your menu someday to tell you, how. hot this stuff is We could start that instead of those little numbers of chilies lined up how hot it is Stay with us We'll be right back an... | all right. we're going to take a break and come back and talk about - some more about chili peppers. maybe there'll be scoville units on your menu someday to tell you how hot this stuff is. we could start that instead of those little numbers of chilies lined up how hot it is. stay with us. we'll be right back and ... |
(Soundbite of music) | (soundbite of | (Soundbite of | (soundbite of music) |
You're listening to Talk of the Nation: Science Friday. I'm Ira Flatow. We're talking this hour about the science of chili peppers with my guest Jeff Silvertooth, professor and head of Plant Sciences at the University of Arizona. Ed Curry, farmer and owner of Curry Seed and Chili in Pearce, Arizona. Gary Nabhan is ... | you're listening to talk of the nation: science friday i'm ira flatow we're talking this hour about the science, of chili peppers with my guest jeff silvertooth professor. and head of plant sciences at, the university of arizona ed curry farmer and owner, of, curry, seed and chili in pearce arizona gary nabhan is a... | You're listening to Talk of the Nation: Science Friday I'm; Ira Flatow We're talking, this hour about the science of chili peppers, with. my guest Jeff Silvertooth professor and head of Plant Sciences at the University of Arizona Ed Curry farmer and owner of Curry Seed and Chili in Pearce Arizona, Gary Nabhan is, a... | you're listening to talk of the nation: science friday. i'm ira flatow. we're talking this hour about the science of chili peppers with my guest jeff silvertooth, professor and head of plant sciences at the university of arizona. ed curry, farmer and owner of curry seed and chili in pearce, arizona. gary nabhan is ... |
Thank you. It's great to have you here. | thank you it's great to have you, | Thank you It's great to have you | thank you. it's great to have you here. |
Tell us about this reserve. | tell us about this. | Tell us about this | tell us about this reserve. |
Well, actually, my family is head of the grazing rights on the Rock Corral Canyon down south of Tucson since 1900s. And we also have a chili company called Santa Cruz Chili and Spice Company. So when Gary Nabhan came to me and he and some friends, they've been out researching and camping out in the desert and he said... | well actually my family is head of the grazing rights on the rock corral canyon down south of tucson since 1900s and we also have a, chili company called santa cruz chili and spice company so when gary nabhan came to me and he and some friends they've been out researching and camping out in the desert and, he said i,... | Well actually my family. is head of the grazing rights on the Rock Corral Canyon down south of Tucson since 1900s And we also have a chili, company called Santa Cruz Chili and Spice Company So, when Gary Nabhan came to me and he and some. friends they've been out researching and camping; out in the desert and he said... | well, actually, my family is head of the grazing rights on the rock corral canyon down south of tucson since 1900s. and we also have a chili company called santa cruz chili and spice company. so when gary nabhan came to me and he and some friends, they've been out researching and camping out in the desert and he said... |
What do you do on the preserve? What goes on there? | what. do you do, on the preserve? what goes. on | What do you do on; the preserve? What goes on | what do you do on the preserve? what goes on there? |
Well basically, it's just - is an effort to protect the environment where these chilies - these chiltepins are actually growing. And one of - part of the research we did is because we have a cattle grazing operation up there. We wanted to be sure that they could be compatible. And Gary came to us and said that they'... | well. basically, it's just - is an effort to protect the environment where these chilies - these chiltepins are actually growing and one of, - part of the research we did, is because we have a cattle grazing operation up there we wanted to be sure that they could be compatible and gary came to us and said that they'... | Well basically it's just - is an effort to protect, the environment where these chilies - these chiltepins are actually growing And one of - part of the research we did is because we have a cattle, grazing operation up there We wanted. to be sure that they could be compatible And Gary came to us and said that they'r... | well basically, it's just - is an effort to protect the environment where these chilies - these chiltepins are actually growing. and one of - part of the research we did is because we have a cattle grazing operation up there. we wanted to be sure that they could be compatible. and gary came to us and said that they'... |
Now chiltepins are some of the hottest chilies you can get. | now chiltepins are some of the hottest chilies you can | Now chiltepins are some of the hottest chilies you can | now chiltepins are some of the hottest chilies you can get. |
They're very hot. They're very hot. | they're very hot they're very | They're very hot; They're very | they're very hot. they're very hot. |
They're way over the 500 number that (unintelligible). | they're way over the 500 number that | They're way over the 500 number that, | they're way over the 500 number that (unintelligible). |
You know, I'm not sure what's the Scoville on chiltepins. | you, know i'm not sure. what's the scoville on | You know I'm not sure what's the Scoville on | you know, i'm not sure what's the scoville on chiltepins. |
Chiltepin is probably going to be in 50 to 100,000 range. | chiltepin is probably going, to be in 50 to | Chiltepin is probably going to be in 50 to | chiltepin is probably going to be in 50 to 100,000 range. |
There you go. | there you | There you, | there you go. |
Wow! | wow! | ||
But they're great. They're full of flavor and they are just wonderful. You know, people use them sort of for medicinal purposes... | but they're great they're full of flavor and they are just wonderful you know people, use them sort of for medicinal | But they're great They're, full of flavor and they are just wonderful You know, people use them. sort, of for. medicinal | but they're great. they're full of flavor and they are just wonderful. you know, people use them sort of for medicinal purposes... |
Right. | right. | ||
In terms of firing up your menudo and things like that. That's very good you. | in terms of firing up your menudo and things like that that's very good | In terms of firing up your menudo and things like that That's. very good | in terms of firing up your menudo and things like that. that's very good you. |
So you don't want to ever bite into one of these... | so you don't, want to ever, bite into one of | So you don't want to ever bite, into one of | so you don't want to ever bite into one of these... |
Oh, sure you can. | oh sure you | Oh sure you | oh, sure you can. |
(Unintelligible). | (unintelligible). | ||
I'm sure you can. Sure you can. | i'm sure you can sure you | I'm sure you can Sure you | i'm sure you can. sure you can. |
Without a glass... | without a | Without a | without a glass... |
Yeah. But you have to be careful. | yeah but you have, to be | Yeah But you have to be | yeah. but you have to be careful. |
You have to be careful. | you have to be | You have to, be. | you have to be careful. |
Yeah. You have to be really - you really need to love your hot chili. | yeah you have to be really - you really need to love your hot | Yeah You have to be really - you really need to love, your hot | yeah. you have to be really - you really need to love your hot chili. |
Thank you very much for taking time to talk with us today. | thank you very much for. taking time to talk with, us | Thank you very much for taking time to talk with us | thank you very much for taking time to talk with us today. |
Sure. | sure. | ||
We'll be ready for questions later. | we'll be ready for questions | We'll be ready for questions | we'll be ready for questions later. |
Thank you. | thank | Thank | thank you. |
That's a hot chili pepper. | that's a hot chili | That's. a hot chili | that's a hot chili pepper. |
As I think about, I'm not exactly for sure on that. Habanero was 150 to 300,000. But a chiltepin is very hot. I don't know the number. I'll be honest with you. I don't know. It is hot. | as i think about i'm not exactly. for sure on that habanero was 150 to 300,000. but, a. chiltepin is very hot i don't, know the number i'll be. honest with you i. don't know it is | As I think. about I'm not exactly for sure, on that Habanero was 150 to 300,000. But a chiltepin is very hot I don't know the number I'll be honest, with you I don't know It, is | as i think about, i'm not exactly for sure on that. habanero was 150 to 300,000. but a chiltepin is very hot. i don't know the number. i'll be honest with you. i don't know. it is hot. |
It's 50... | it's | It's | it's 50... |
Go ahead. | go | Go | go ahead. |
It's 50 to 100,000, I think you hit it on the mark. So it's... | it's 50 to 100,000, i, think you hit it on the mark so | It's 50 to 100,000, I think you hit it on the mark So | it's 50 to 100,000, i think you hit it on the mark. so it's... |
Thank you, Gary. | thank you | Thank you | thank you, gary. |
Several times less than the habanero is, of course, many less than this Bhut Jalokia chili. That's the reigning king of heat, which is up over a million Scoville units now, and it's a chili from India. | several times less than the habanero is of course many less than this bhut jalokia chili that's the reigning king; of; heat which is up over a million scoville units now and it's, a chili from | Several times less than the habanero is. of course many less than this Bhut Jalokia chili That's the reigning king of heat which. is up over, a million Scoville units now and it's a chili from | several times less than the habanero is, of course, many less than this bhut jalokia chili. that's the reigning king of heat, which is up over a million scoville units now, and it's a chili from india. |
And people can eat that. Gary... | and people can eat that | And people can eat that | and people can eat that. gary... |
Well... | well... | ||
Gary, are there certain cultures that are able to eat, you know, hotter chilies than others? | gary. are there certain cultures that are able to eat you know hotter chilies than. | Gary are there certain cultures that, are able to eat you know hotter chilies than | gary, are there certain cultures that are able to eat, you know, hotter chilies than others? |
Cultures have become accustomed to this - to eating spicy food. In tropical climates, we have a number of cultures that seem to have a predilection for spicy foods. But there's something in the genes that make people non-tasters of certain bitter and spicy compounds, where other people - largely people from the north... | cultures have become accustomed to this - to eating, spicy food in tropical climates we have a number of cultures that seem to have, a predilection. for spicy; foods but there's something in the genes that make people non-tasters of certain bitter and spicy compounds, where other people - largely people from the nort... | Cultures, have become accustomed to this - to eating spicy food In tropical climates we have a number of cultures that seem to have, a predilection, for spicy foods But there's something in the genes that make people, non-tasters of certain, bitter and spicy compounds where other people - largely people from the nort... | cultures have become accustomed to this - to eating spicy food. in tropical climates, we have a number of cultures that seem to have a predilection for spicy foods. but there's something in the genes that make people non-tasters of certain bitter and spicy compounds, where other people - largely people from the north... |
1-800-989-8255. Let's see if we can - let's see if we can go to the phones. I got a couple of phone calls here. And maybe get some questions about chili peppers. Let's go to Patricio in Chicago. Hi. Welcome to Science Friday. | 1-800-989-8255. let's see if we can - let's see if we can go to the phones, i got a couple of phone calls here and maybe get some questions about chili peppers, let's go to patricio in chicago hi welcome to science | 1-800-989-8255. Let's see if we can - let's see if we can, go to. the phones I got a couple of phone calls here And maybe get some questions about chili peppers Let's go to Patricio in Chicago Hi Welcome to. Science | 1-800-989-8255. let's see if we can - let's see if we can go to the phones. i got a couple of phone calls here. and maybe get some questions about chili peppers. let's go to patricio in chicago. hi. welcome to science friday. |
Hi. How are you doing? | hi how are, you | Hi How are you. | hi. how are you doing? |
Hi, there. | hi | Hi | hi, there. |
I was wondering if you could talk about the difference between hot chilies and spicy chilies. It's been my experience that I like spicy because they're full of flavor and the hot ones are just burning. | i. was wondering if you could. talk about the difference between hot chilies and spicy chilies, it's, been my experience that i like spicy because they're full of flavor and the hot ones are just | I was. wondering if you could; talk about the difference between hot; chilies and spicy chilies. It's been my experience that. I like spicy because they're full. of flavor and the hot ones are just | i was wondering if you could talk about the difference between hot chilies and spicy chilies. it's been my experience that i like spicy because they're full of flavor and the hot ones are just burning. |
Hot spot. All right, OK, anybody want to take on that one? Jeff, Ed? | hot spot all, right ok anybody want to take on that one? jeff | Hot spot All right, OK anybody want to take on that one? Jeff | hot spot. all right, ok, anybody want to take on that one? jeff, ed? |
Well, probably it's a function of taste and semantics a little bit. Every type of chili has a different flavor with it. They come from the flesh and the structure of the chili itself. And so, a hot chili might just be, you know, let's say, 100 to 500 Scoville units - extremely hot. Spicy chili would be even higher ... | well probably it's a function of, taste and semantics a. little bit every type of chili has a different flavor with it they come, from the flesh and the structure of the. chili itself and so a, hot chili might just be you know let's say 100 to 500 scoville, units - extremely. hot spicy chili would be even higher th... | Well probably it's a function of taste and semantics a little bit Every type of chili has a different flavor with it They come from the flesh. and the, structure of, the chili itself And, so a hot chili might just. be you know let's say 100 to 500 Scoville units - extremely hot Spicy chili would be even higher than... | well, probably it's a function of taste and semantics a little bit. every type of chili has a different flavor with it. they come from the flesh and the structure of the chili itself. and so, a hot chili might just be, you know, let's say, 100 to 500 scoville units - extremely hot. spicy chili would be even higher ... |
Gary, any comment? | gary any | Gary any. | gary, any comment? |
Well, there's many flavor compounds in chilies. And most good chili breeders like these guys are going for the flavor not just the heat. And so, we tend to spend an inordinate amount of time just talking about where they are on the Scoville scale that clearly, habenero or a jalapeno tastes very different from the fin... | well there's many flavor compounds in chilies and most good chili breeders. like these, guys are going for. the, flavor not just the heat and so we tend to spend an inordinate amount of time just talking about where they are on the scoville scale that clearly habenero or a jalapeno tastes very different from, the fin... | Well there's many flavor compounds in. chilies, And most good chili breeders like these guys are going for the flavor not just the heat And so we tend to spend an inordinate amount of time just talking about where they are on the Scoville scale that clearly habenero or. a jalapeno tastes, very different from the fine... | well, there's many flavor compounds in chilies. and most good chili breeders like these guys are going for the flavor not just the heat. and so, we tend to spend an inordinate amount of time just talking about where they are on the scoville scale that clearly, habenero or a jalapeno tastes very different from the fin... |
You know, we know that salsa has surpassed ketchup sales in this country. Is that a good thing for bringing back some of these wild chili varieties, Gary, that may be dying up? | you know we know. that salsa has surpassed ketchup sales in this country is that a good thing for bringing back some, of. these wild chili varieties gary, that may be dying, | You know we know that salsa has surpassed, ketchup, sales in this country Is. that. a good. thing. for bringing back some of these wild chili, varieties Gary that may be dying | you know, we know that salsa has surpassed ketchup sales in this country. is that a good thing for bringing back some of these wild chili varieties, gary, that may be dying up? |
Well, we have fragmented in declining populations of wild chilies where some of the land managers aren't as conscientious as Jean and her husband, and her mother and father before them who had been fine managers of the land where the wild chilies grow. But we also know from our Renewing America's Food Traditions proje... | well we have fragmented in declining populations of wild chilies where some of the land managers aren't. as conscientious, as jean and her husband and her mother and father before them who had been fine managers of the land where the wild chilies grow but we also know from our renewing america's food traditions projec... | Well we have fragmented in declining populations of wild chilies where some of the, land managers. aren't as conscientious as Jean and her husband and her mother and father. before them who had been fine managers of the land where the wild chilies grow But we also know from our Renewing America's Food Traditions proje... | well, we have fragmented in declining populations of wild chilies where some of the land managers aren't as conscientious as jean and her husband, and her mother and father before them who had been fine managers of the land where the wild chilies grow. but we also know from our renewing america's food traditions proje... |
Ed, are you more interested in looking for some of these wild chilies or breeding your own? Are you breeding them, you know, in a new way or using the old Mendeleev sort of... | ed are. you more interested in, looking for some of these wild chilies or breeding your own? are you breeding them, you know in a new way or using the old mendeleev sort | Ed are you more interested in looking for some of these wild chilies or breeding your own? Are, you breeding, them you know in a new way or using the old Mendeleev. sort | ed, are you more interested in looking for some of these wild chilies or breeding your own? are you breeding them, you know, in a new way or using the old mendeleev sort of... |
Oh, definitely the old way. | oh; definitely the old | Oh definitely the old | oh, definitely the old way. |
Definitely. Dr. Steve Hansen in New Mexico States works with this on possibly doing some transgenic things. But it's - chili is very diverse genetically so, it's very difficult. That has been a long process. But let me back up on that flavor profile just a minute. | definitely dr steve hansen in; new mexico states works with this, on possibly doing some transgenic things but it's - chili is very diverse genetically so it's. very difficult, that has been a long process but let me back up on that flavor profile just a | Definitely Dr Steve Hansen in New Mexico. States works with this on possibly doing some transgenic things But it's - chili, is very diverse genetically so it's very difficult That has been a long process But let. me back. up on that flavor profile just a | definitely. dr. steve hansen in new mexico states works with this on possibly doing some transgenic things. but it's - chili is very diverse genetically so, it's very difficult. that has been a long process. but let me back up on that flavor profile just a minute. |
Sure. | sure. | ||
To hit the nail on the head. Thank you, Gary. There's many flavor compounds. Dr. Benvy, alone at Texas A&M, spent years working on flavor compounds and then Philby and myself - Phil made many crosses. We took them to the farm, grew them out, segregated them, isolated them. For instance, a chili ancho - if you're f... | to hit the. nail on the head thank you gary there's many flavor compounds. dr benvy alone at texas a&m spent years working on flavor compounds and. then. philby and myself - phil made many crosses we took them to the farm; grew them out segregated them isolated them for instance a chili ancho - if, you're familiar... | To hit the nail on the head Thank you. Gary There's many flavor compounds Dr Benvy alone at Texas A&M, spent years working on flavor compounds and then. Philby and myself - Phil made. many crosses. We took. them to the farm grew, them out segregated them isolated them For instance a chili ancho - if you're familia... | to hit the nail on the head. thank you, gary. there's many flavor compounds. dr. benvy, alone at texas a&m, spent years working on flavor compounds and then philby and myself - phil made many crosses. we took them to the farm, grew them out, segregated them, isolated them. for instance, a chili ancho - if you're f... |
So, then they came back and he said, hey, can you guys improve the flavor? So, through crossing - there's many, many ties. But for instance, the wahil(ph). The wahil chili is a high-oil content chili, dry and has a much different flavor than it does green. We crossed the wahil with an Anaheim type, the Mexico 6 typ... | so, then they came, back and he said hey can you guys, improve the, flavor? so through crossing - there's many many ties but for instance the wahil(ph). the, wahil chili. is a high-oil content. chili dry and has a much, different flavor, than it does green we crossed the. wahil with an anaheim type the mexico, 6 ty... | So then they came back and. he said hey, can you guys improve the flavor? So through crossing - there's many many, ties But for instance the wahil(ph). The wahil chili. is a; high-oil content chili dry and has a much different flavor than, it does green We crossed the wahil with. an Anaheim type the Mexico 6 type i... | so, then they came back and he said, hey, can you guys improve the flavor? so, through crossing - there's many, many ties. but for instance, the wahil(ph). the wahil chili is a high-oil content chili, dry and has a much different flavor than it does green. we crossed the wahil with an anaheim type, the mexico 6 typ... |
Right. | right. | ||
But it's not just heat. | but it's not just | But. it's not just | but it's not just heat. |
Jeff, we're here in the desert southwest and you mentioned that there was a - the chili belt. But what if - if you had to depend just on the rain for growing chili here, would you be able to do that or you have to depend on irrigation? | jeff we're here in the desert southwest and you mentioned that there was a - the chili belt but what if - if you had to, depend just on the rain for growing chili here would you be able to do that or you. have to depend on | Jeff, we're here in the desert southwest and you mentioned that there was a - the chili, belt But what if - if you had to depend just on the rain for growing chili here would you be able to do that or you have to depend on. | jeff, we're here in the desert southwest and you mentioned that there was a - the chili belt. but what if - if you had to depend just on the rain for growing chili here, would you be able to do that or you have to depend on irrigation? |
We could probably keep a few plants alive, but we wouldn't do well with regard to yield and production from an agricultural standpoint. You know, farmers like Ed would have a hard time making a living on what they would produce just from natural rainfall, which across the chili belt, there's approximately about 10 to ... | we could probably keep a few plants alive but. we wouldn't do well with regard to yield and production from an agricultural standpoint, you know farmers like ed would have a hard. time making a living on what they would produce just from natural, rainfall which across the chili. belt there's approximately about, 10 to... | We could probably keep; a few plants alive but we wouldn't. do well with regard to yield and production from an agricultural standpoint You know farmers like Ed would have a hard time making a living on what they would produce just from natural. rainfall; which across the chili. belt there's approximately about 10 to ... | we could probably keep a few plants alive, but we wouldn't do well with regard to yield and production from an agricultural standpoint. you know, farmers like ed would have a hard time making a living on what they would produce just from natural rainfall, which across the chili belt, there's approximately about 10 to ... |
Uh huh. | uh | Uh | uh huh. |
Much more - a quite a bit more than what natural rainfall would provide. | much more - a quite. a bit more than what natural rainfall, would | Much more - a quite a bit more than what natural rainfall would | much more - a quite a bit more than what natural rainfall would provide. |
Oh yeah. OK. Question in the audience here, sir. | oh, yeah ok question in the audience here, | Oh yeah OK Question in the audience here | oh yeah. ok. question in the audience here, sir. |
I've always wondered what is - why do the wild chili plants have that heat? What advantage does it have for them? Does it attract fruit eating wild animals or detract them before the seeds are ripe? Or what's the deal there? | i've always wondered what is. - why do the wild chili plants, have that heat? what advantage does it. have for them? does, it attract fruit eating wild animals. or detract them before the seeds are ripe? or what's the deal | I've always wondered what is - why do the wild, chili, plants, have that heat? What advantage does it have for, them? Does it attract fruit eating wild animals or detract them before the seeds are ripe? Or what's the deal | i've always wondered what is - why do the wild chili plants have that heat? what advantage does it have for them? does it attract fruit eating wild animals or detract them before the seeds are ripe? or what's the deal there? |
Gary, do you want to tackle that? | gary do you want to, tackle | Gary do you want to tackle | gary, do you want to tackle that? |
Well, I've spent about 15 years of field time on that one with my buddy Jack Stutchbury who's been on Science Friday before. And what we found is that those capsaicinoids pick one compounds in chilis repel mammals who would consume the seeds. And also they repel or resist molding in the fruits, so that the seeds don'... | well i've spent about 15 years of field time on. that, one with my buddy jack stutchbury who's been on science friday before and what we found is that those, capsaicinoids pick one compounds in chilis repel mammals who would consume the. seeds and also they repel, or. resist molding in, the fruits so that the seeds d... | Well I've spent about 15 years of, field time on that one with my buddy Jack Stutchbury who's been on Science Friday before And what we found is that those capsaicinoids pick; one compounds in chilis repel mammals who would consume the; seeds And also they repel or resist molding in the fruits so that the; seeds don'... | well, i've spent about 15 years of field time on that one with my buddy jack stutchbury who's been on science friday before. and what we found is that those capsaicinoids pick one compounds in chilis repel mammals who would consume the seeds. and also they repel or resist molding in the fruits, so that the seeds don'... |
I tell you my squirrels have no problem with them and I've grow hot chilis I thought - in my pots on my backyard, and I thought this will keep the squirrels out. But, boy, this is - they're chomping on the green chili just laugh at me as it's coming off the flask. | i, tell you my squirrels have no problem with them and i've grow hot chilis i thought - in my, pots on my backyard and i thought this will keep the squirrels out but boy this is - they're chomping on the green chili just laugh at me as it's, coming off the | I tell you. my squirrels, have. no problem with them and I've grow hot chilis I thought - in my pots on my. backyard and I thought this will keep the squirrels out, But boy this is - they're chomping on the green chili just laugh at, me as it's coming off the | i tell you my squirrels have no problem with them and i've grow hot chilis i thought - in my pots on my backyard, and i thought this will keep the squirrels out. but, boy, this is - they're chomping on the green chili just laugh at me as it's coming off the flask. |
Can I interrupt your... | can i interrupt, | Can I interrupt | can i interrupt your... |
Sure. | sure. | ||
Gary, I tell you an interesting story in our cayenne breeding blocks. We had a problem with a particular cayenne that was too mild, and one year my farm manager came by and he said man, did you see the deer really ate riddle that cayenne blocks. Well, upon closer notice we found that the deer did us a great favor fr... | gary i tell you an interesting story in our cayenne breeding blocks, we had a problem with a particular cayenne that was too mild and one year my farm manager, came by and. he said man did, you see the, deer really ate riddle that, cayenne blocks well upon closer notice we found that the deer did us, a, great favor ... | Gary I tell you an interesting story in our, cayenne, breeding blocks We had a problem with a particular cayenne that was too mild and one year my. farm manager. came by and he said, man did you see the deer really ate riddle that cayenne blocks. Well upon closer notice we found that the deer did us a great favor fr... | gary, i tell you an interesting story in our cayenne breeding blocks. we had a problem with a particular cayenne that was too mild, and one year my farm manager came by and he said man, did you see the deer really ate riddle that cayenne blocks. well, upon closer notice we found that the deer did us a great favor fr... |
(Soundbite of laughter) | (soundbite of. | (Soundbite, of, | (soundbite of laughter) |
Wow. | wow. | ||
Well, let me tell you another story about this interaction between mammals and chilis. When I worked at the Arizona-Sonora Desert Museum, the great natural history zoo outside at Tucson, we had tremendous bills for bird feed in the aviary out there. And we realized that most of that bird seed wasn't being eaten by th... | well let me tell you another story about this interaction between mammals and chilis, when i worked. at the arizona-sonora. desert museum the. great natural history zoo outside at tucson we had, tremendous bills for bird feed in the aviary out, there, and we realized that, most, of that bird seed wasn't being eaten b... | Well, let, me tell you another story about this interaction between mammals and chilis When I worked at the Arizona-Sonora Desert Museum the great natural history zoo outside at Tucson we had tremendous bills for bird feed in the aviary out there And we realized that. most of that bird seed wasn't. being eaten by the... | well, let me tell you another story about this interaction between mammals and chilis. when i worked at the arizona-sonora desert museum, the great natural history zoo outside at tucson, we had tremendous bills for bird feed in the aviary out there. and we realized that most of that bird seed wasn't being eaten by th... |
So, we laced the birds seed with food and the next night and for the next week, the rats and mice just disappeared from that aviary and it was like chorus lines of mice and rats back in the desert again trying to find food because they've grown sort of accustomed to the bird seed. And we basically reduced the desert m... | so we laced the birds seed with food and the next night and for the next week the rats and mice just disappeared from that aviary and it was like chorus lines of mice and, rats back, in the desert again trying to find. food because they've grown sort of accustomed to the bird seed and we basically reduced, the desert ... | So. we laced the birds, seed with food and the next night and for the next week the rats and mice, just, disappeared from that aviary and it was like chorus lines of mice and. rats back, in the desert again trying to find food because they've grown sort of accustomed to the bird seed And we basically reduced the deser... | so, we laced the birds seed with food and the next night and for the next week, the rats and mice just disappeared from that aviary and it was like chorus lines of mice and rats back in the desert again trying to find food because they've grown sort of accustomed to the bird seed. and we basically reduced the desert m... |
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