You Wimps Really Needed a Milder Habanero, So You’re Getting One

Apparently a lot of people out there are children living in adult’s bodies. Vegetable breeders at Oregon State University recently introduced two new varieties of habanero peppers that they say pack all the flavor but without the heat. According to Oregon Public Radio, the peppers can be thought of like pepperoncini’s—the green peppers they give you at Papa Johns—but with a bit more kick.

The peppers reportedly took more than two decades to develop; they were bread for characteristics including low heat and early ripening. The peppers are called “Notta Hotta” and Mild Thing,” topping out at 1,000 units on the Scoville scale (typical habaneros register at between 100,000 to 350,000) and university is working to license the varieties to seed companies. The Notta Hotta pepper in particular is said to be suitable for harvest in the Pacific Northwest’s temperate climate.

For all the fears about genetically modified food, it has brought significant benefit to the world through improved yields and shelf life, among other things. Golden rice, for instance, is a rice that was engineered to produce beta-carotene, a precursor of vitamin A (it metabolizes into vitamin A in the body). It’s particularly used in areas where vitamin A deficiency is prevalent, including Southeast Asia. These types are modified foods are not dissimilar from the way in which humans have improved our lifespans and health through the invention of medicines like penicillin. Fundementally humans have prospered by learning to control and change our environments.

However, less hot peppers are not something the world needs. Case in point about how this can go wrong: The New York Times recently published a story about an epidemic facing tourist-swamped Mexico City, where taquerias have been losing their spicy, hot salsas as they aim to appeal to visitors.

Instead of taking away the heat, you should all grow up. There’s something deeply satisfying about a burrito or a taco that has some heat to contrast with the sour cream or cheese. Mild salsa just doesn’t produce that same feeling.

Unfortunately, Oregon State University expects the peppers will be available as soon as 2025.