Inside the World's Only Chile Pepper Institute
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- Опубликовано: 17 май 2024
- Chile peppers spice up cuisines around the world, from Chile Rellenos to Hunan Kung Pao, but they can be surprisingly tricky to grow and harvest.
In this episode of Hungry Planet, Niba chats with two teams increasing access to chile peppers: New Mexico State University’s Chile Pepper Institute whose researchers are breeding mechanically-harvestable chile peppers; and the Transplanting Traditions, a community farm in North Carolina providing space and support to refugee farmers.
Learn more:
Danise Coon: aces.nmsu.edu/directory/perso...
Chile Pepper Institute: cpi.nmsu.edu/
Stephanie Walker: eps.nmsu.edu/faculty/stephani...
Transplanting Traditions: www.transplantingtraditions.org/
*additional credit: Production Assistant - Mo Beatty
Hungry Planet is a joint production between Helicase Media LLC and STEMedia Inc. Original Production Funding Provided by National Science Foundation - Grant No. 2120006 Any opinions, findings, and conclusions or recommendations expressed in this material are those of the author(s) and do not necessarily reflect the views of the National Science Foundation.
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Chili peppers have such an amazing diversity of shapes, colors, tastes, heat levels, etc., etc. ...
They surely deserve their own institute!
💯
The only people who qualify on this subject is the Peruvian. Every 🌶️ on high altitude intensifies the molecule and only few slices took me off 🥵🔥🤪🥵
Look up Gordon Ramsay cooking with the Peruvian few months ago.
@@___beyondhorizon4664 Peruvians only qualify on what factor?
My absolute dream episode of PBS Terra (or any channel!) doing this exact style of documentary on the development of the first black petunia. A truly remarkable tale of chance and determination to create my favorite flower. PBS Terra, please make it happen 🙏🏻 🖤
Chili peppers are by far some of the coolest and most fun plants to grow, the Solanaceae family as a whole is so cool.
The Solanaceae that aren't trying to kill you, anyway.
this will be my 4th year growing peppers in 3d printed pots. so much fun and so much 🔥🔥
I love spicy food, and learning about chile peppers is super fascinating
Hello fellow point :3
It really is!
I didn't understand why the few slices of chilli peppers 🌶️ were so freaking spicy 🔥🥵 when I had it with the Peruvian chicken noodle soup 🍲. I can handle very spicy food since I was young grewing up in South East Asia, but those few slices Peruvian 🌶️took me off, I was sweating 🥵!
Only a month later when I was watching Gordon Ramsay cooking with the Peruvian in the secret valley, Peru, the Peruvian chef explained the high altitude intensifies the molecule! Their potatoes growing there are smaller but it tasted differently! I am so glad I found the mystery why the few slices took me by surprised!!!!🥵🥵🍲🥵🌶️
You can look up the Gordon Ramsay cooking with the Peruvian on RUclips a few months ago 😊
I agree. I started on my spicy journey and growing chili peppers a little over a decade ago. Every year I learn more
I was so excited to see this video because I have been ordering my seeds from the Chili Pepper Institute for a few years. I love them (the Institute and the peppers). ;-) I grow the peppers in containers on my deck.
While bicycle touring back in the day, I rolled through Hatch, N.M. during the chili harvest and will never forget the aroma of chilies being roasted outdoors in big drums rotating over open fires. I don't care much for the hot varieties, but really like green chilies.
New Mexico mention ‼️‼️
Interesting to hear about the challenges of high-volume production and harvesting. Aside from the interesting variance in how people react to capsaicin and some very nice tastes, peppers are one of the most nutritious vegetables you can find, out of more than 20 species all of them are edible and their pods tend to be higher in Vitamin C even compared to citrus fruits. So, definitely worthy of an institute!
I didn't understand why the few slices of chilli peppers 🌶️ were so freaking spicy 🔥🥵 when I had it with the Peruvian chicken noodle soup 🍲. I can handle very spicy food since I was young grewing up in South East Asia, but those few slices Peruvian 🌶️took me off, I was sweating 🥵!
Only a month later when I was watching Gordon Ramsay cooking with the Peruvian in the secret valley, Peru, the Peruvian chef explained the high altitude intensifies the molecule! Their potatoes growing there are smaller but it tasted differently! I am so glad I found the mystery why the few slices took me by surprised!!!!🥵🥵🍲🥵🌶️
@@___beyondhorizon4664yes. Altitude plays a great role of your taste buds in the airplane too. But also with many foods. It makes it a different plant, thus different food. I also loved this episode.
I taught English and grew Hatch green in Osaka Japan at an agricultural high school.
I love this series! Thank you Niba and team!
🔥We produced this HOT new HUNGRY PLANET Episode... it's FIRE! | 🥵🌶... 😏*cheesy grin*
(spicy grin)
@@kingpinronin4301🤣😂😅💯
And you didn't even munch any of the capiscum chinense varieties. The Thais (capiscum annuum varieties) are like little firecrackers: swift heat that goes away pretty quickly. C. chinense is more like a wicked incendiary device. Slow building, but way hotter and far more lingering. My current favorite c. chinense is the Datil, famous in St. Augustine Florida. It's similar heat to a habanero, but I feel it's got way better flavor. I'm not a total spice monster. One of those would provide kick for two big chicken burritos.
@@christopheroliver148 🤔 hmmm, very intrigued!
@@stemediateam7421 Funny thing is that the eight year old plant I thought was a datil may in fact be a yellow fatalii. In either case, those are maybe the best tasting c. chinense varieties, and well worth raising. My tolerance is at the point where I put a whole pod in a large burrito. I'd never do that with a super-hot.
Whoot whoot 🙌 You were in Las Cruces, NM! Hopefully you got some good huevos rancheros smothered in green chile sauce! Or a green chile cheese burger or chile rellano smothered in green!
Only New Mex and Colorado have green chili as it's own food group, so many people are missing out.
I love this, excellent video
as someone who sometimes can't even handle barbecue chips, i sympathize with Alex
Man my mouth was watering just imaginging being able to taste such a variety! Great video! Idk why Im surprised to hear its got that many varities
I didn't understand why the few slices of chilli peppers 🌶️ were so freaking spicy 🔥🥵 when I had it with the Peruvian chicken noodle soup 🍲. I can handle very spicy food since I was young grewing up in South East Asia, but those few slices Peruvian 🌶️took me off, I was sweating 🥵!
Only a month later when I was watching Gordon Ramsay cooking with the Peruvian in the secret valley, Peru, the Peruvian chef explained the high altitude intensifies the molecule! Their potatoes growing there are smaller but it tasted differently! I am so glad I found the mystery why the few slices took me by surprised!!!!🥵🥵🍲🥵🌶️
"That sucks :(" what a mood! 🤣🤣god bless y'all. What a beautiful basket of chilis though! That's super cool.
Ayyy! Numex!
I love peppers!
Same! Well... some of us. lol
my dad and my grandpa used to have sweating contests. i remember them both sweating at dinner like they just got out of the shower and there were no towels. they used to grow and breed jalapenos. and they were HOT! you could smell them and they burnt your nose from across the room. way way hotter than anything you could get at the store. he was taking a bag of them to the mexican maids, who loved getting them, and some guy walked up and they were talking. then, he said something to the effect that "oh, i love these!" and before anyone could say anything, he picked up one and took a bite out of it. after a couple of seconds he literately pissed his pants and started throwing up, snot running all over the place, crying, etc. jalapenos can be hot too...
I love chili peppers! The Numex suave is a near heatless habanero that I use to make "not hot" sauce for my friends that can't take the heat of a regular habanero. The NuMex Hatch varieties are amazing smoked! I wish they would start doing breeding programs for the South American Baccatum varieties for those of us in the north who crave that indescribable tropical sweet hot flavor but can't waste a valuable short growing season on a variety you can only harvest once before the first frost in zone 5 (they take forever to ripen). ❤
Can you grow one indoors with a grow light? I haven’t done it with hot peppers, only bells, so I don’t know it the quality would be quite as good as in the sun, but it should be at least as good as you could find in the store, if they had those varieties.
love hungry planet! ❤ these pepper women are so real
Mmmmmm, I'd love it there. Things are never too sweet or spicy for me, all about my extremes lol.
Driving through Hatch during harvest time is the way I imagine Heaven would smell.
Chili peppers are great when learning about cross breeding!
I do the same thing! 😊
I've been hoping their store was open. It was closed online around the Holidays.
In the early 2000s, I was trying to get some help with my pain, in this case specifically with my costochondritis. The PT suggested I get that Capsaicin stuff. I tried it. I was suddenly in agony where it had gotten into the thin skin of my fingers. And where I put it on my chest... really, it was all I could do to not go to the ER. Co-workers gave me various lotions and I washed my hands with soap, very little water - I know better than that, but lots of soap. I finally got the worst off my hands, but my chest was still on fire.
I really should've known better, on two occasions in my past I had gotten jalapeno juice on my skin, I got blisters. That tube when straight in the trash. I hate to waste money, but I was afraid to even handle it after it had been opened.
Sounds like you had quite a nasty allergic reaction.. I'm sorry to hear about your ordeal.. Hope you're coping well
@@AifDaimon Thanks, it was about 20 years ago. I retired at 52 because of fibromyalgia, but I suspect my food allergies are what brought about the fibro because so many of them cause inflammations. In fact, today I had to go past two Walgreens to get my medicine from yet another Walgreens. And I am dreading trying to fill another one because I had to drive to a near by town to get it!
@@ElicBehexan having a condition that affects your ability to process nutrients from food, or even food in general, is indeed rough.. I had a childhood allergic reaction to eggs (scrambled, boiled etc.) so I can't eat from the direct source or else I'll get rashes.. However, foods that have egg as an ingredient don't have that effect on me
@@AifDaimon my wife and my roommate both worked separate jobs, but met the same man. He is so sensitive to eggs he can't eat anything with egg in them. On the other hand, my roommate's brother-in-law can't eat eggs, but can eat things with egg in them, like you can. The only foods I absolutely avoid are corn and peppers. My reaction to corn is fast and severe, but weird. My reaction to peppers is neither, but I don't care for the reactions. I can sort of eat chili powder, but not if it is extremely fresh chili powder. I haven't yet had a life threatening reaction, but the bad reaction I had in 1984 was scary because I had no peripheral vision. My roommate at the time didn't drive, but when she was in the car, I had her making sure I wasn't missing anything. It honestly took almost a year, and going to an allergist the doctors in my area considered a 'quack.' He saved my life. I later met a young woman who was having so many health issues as a child, the doctors told her mother to start planning her funeral. Her mother took her to this doctor and he, quite literally, saved her life. I rotate a lot of food in my diet and can eat almost anything I like, with those exceptions. Oh, and did I mention that a lot of medications include corn (food) starch as binders? Yeah, I have to find work around there... liquid amoxicillin is my friend.
Oooh I could not have been that brave as to even eat the teeniest tip! I am definitely not much for spice like that, haha. Point of fact I seem to have a weird sensitivity - as the lady scientist said, everyone's taste buds are different, but when it comes to hot peppers, jalapenos just destroy me - and yet dried cayenne doesn't hit me as hard, despite technically being spicier?? All I can think is that I'm somehow a tiny bit allergic to jalapeno specifically. Doesn't matter if I remove the ribs and seeds, either.
That said - I will still EAT some of the milder chili peppers, like Poblano, and I can put a little pinch of cayenne in my gumbo and be okay. You won't catch me growing any habaneros though!
I didn't understand why the few slices of chilli peppers 🌶️ were so freaking spicy 🔥🥵 when I had it with the Peruvian chicken noodle soup 🍲. I can handle very spicy food since I was young grewing up in South East Asia, but those few slices Peruvian 🌶️took me off, I was sweating 🥵!
Only a month later when I was watching Gordon Ramsay cooking with the Peruvian in the secret valley, Peru, the Peruvian chef explained the high altitude intensifies the molecule! Their potatoes growing there are smaller but it tasted differently! I am so glad I found the mystery why the few slices took me by surprised!!!!🥵🥵🍲🥵🌶️
That's really just a difference between fresh and dried. Try growing cayenne and eating fresh or try drying jalapeños
"welcome to Hungry Planet" hahahah, right as I'm digging into my breakfast of potato curry puffs
I love hot peppers but I find some hot sauces are weaponized and are to be used sparingly if at all.
Frusciante is my favorite Chili Pepper.
no better flavor than a Big Jim pepper
I didn't understand why the few slices of chilli peppers 🌶️ were so freaking spicy 🔥🥵 when I had it with the Peruvian chicken noodle soup 🍲. I can handle very spicy food since I was young grewing up in South East Asia, but those few slices Peruvian 🌶️took me off, I was sweating 🥵!
Only a month later when I was watching Gordon Ramsay cooking with the Peruvian in the secret valley, Peru, the Peruvian chef explained the high altitude intensifies the molecule! Their potatoes growing there are smaller but it tasted differently! I am so glad I found the mystery why the few slices took me by surprised!!!!🥵🥵🍲🥵🌶️
Yeah Gotta love of the Hot food
Would love to see the Institute vs Smokin’ Ed Currie! 😂 🌶️
I'm not sure NuMex is really after super-hots though.
@@christopheroliver148idk about that
What is Chile pepper?
The lower case chile is Spanish for chili.
🌶🌶🌶🍨
❤❤❤
Bring back the spiciness to jalapenos :D
Red or green?
Yes.
The only chili pepper institute? I think you will find that the Red Hot Chili Peppers are an institute all onto themselves!
Yeah but the Red Hot Chili Peppers aren't a nonprofit! 🤣
What was the Scoville in that? Lol
"a lot." 😂
It would be cool If we go back to old times diversity no monoculture farming and flavor and more nutrients in the food even though it was slightly smaller.
In the case of peppers, they cross so readily that it is a pain to keep a pure strain if you grow multiple varieties and save seeds. Even if you want a monoculture, you may well be defeated by mother nature.
Chili peppers originated in the Americas.
*Where’s your proof⁉️*
@@jeffdavis5723 go read the studies or argue with their findings with them if you don't agree chili peppers originally came from Brazil millions of years ago.
@@Someaddress555s thank you!
@@Someaddress555s I thought the mother of all peppers was the chile tepin which grow wild in Mexico and Texas. I have a couple here that I'm trying to winter over under grow lights, but I really don't expect much from them this year.
@@christopheroliver148 I have no clue, but from what I read briefly after seeing the OPs post said they all came from Brazil then evolved into different varieties. This was 15 or so million years ago, and it's not like we have every fossil out there to prove everything, but Brazil was what I read. These were also just wild chilies, but I'm not a botanist so I can't tell you much compared to just going and researching yourself. Cheers
Wait. Did you call out Hatch chili's? omg
It's Hatch chile! My brother got married in Hatch!
...CREW TALKING ABOUT PEPPERS
I love how PBS features women of color
Since when it's spelt 'chile'?
Spanish = chile
Since the 16th century
Only one chile institute? I don't think so. Every one of us Mexicans is a whole chile institute and there's 126 million of us 🇲🇽🌶️
Yeah, but are you nonprofits? 🤣
@@johnnyearp52 LOL. Good point 🙂
*I used to love them but I’ve aged to far along. **#Lol* 😆😂🤣😜 🤷🏼♂️ ⚡️🔥
I'm not young, but I love the toss half a datil (basically a better tasting habanero variety) into my burrito. The flavor is great, and the heat is _not_ overwhelming.
I thought it was chilli pepper, not Chile pepper.
Both are acceptable.
Chile is how chili is spelled in Spanish.
But how is chilli spelled in Spanish and what about the country, Chile?@@johnnyearp52
@@AidanRatnage The country Chile has a capital "C". Chili peppers in Spanish are spelled "chile" with a lower case "c".
@@AidanRatnage The country and the pepper are pronounced the same way.
They're not the only chili pepper institute, see PuckerButt.
Not really an institute; they are a for profit company but yes Ed is a legand and their chili breads are the best.
@@finnsk3 Also he is specialized on the super-hots, and I'm not sure he does anything in terms of commercial cultivation research.
This video said the only NONPROFIT chile institute.
Chile pepper or chilli pepper? I thought Chile is a country ans not something to describe spice.
Chile is the Spanish way to spell chili. New Mexico spells it the Spanish way due to our state history.
@@johnnyearp52 interesting, thanks for your response.
@@TheSovietBear97 No problem!
Ironically, the only time I was ever nearly stabbed, was over a chili pepper in santa fe new mexico. Just told a drunk mexican there that I didn't like them when he offered me one of his home growns.
Sounds like you had it coming, pity It missed something important
Why in the world did she bite the pepper like a burger
Breed a chilli pepper that taste like cookies!
Wow you have a very overqualified team. They all have Ph.Ds. Who does that?
People who are basically the opposite of morons. You know, like the kind of guy that comes onto a educational channel and complaints about the excellence in education of the research staff.
@@Jay-ho9io lol this was not complaining. The thing is, PBS would have to pay all of that, and I'm not the number crunching type of person that you expect, but it sort of makes you wonder the whole financial situation. Like ok, I get it that you are very well educated, but does making this type of video require any of that education? I'm leaning on "I don't think so", but you do you mate.
@@kirili9107 The depth of your education, is probably the bigger reason you don't think it takes education to make these things.
But seeing is you're from a commonwealth, it's not your fucking tax money, "mate." And seeing as it's mine, and one of the last consistent sources of decent education videos That can be tied to tax money, I'm quite fine with them supporting those PhDs.
We get more than enough media trash imported from Australia & England.
@@Jay-ho9io again sir, I wasn't complaining, as it's not my tax money. You are right about that part, but my comment was typed with amazement, more than any other thought and emotion. And by the way sir, I'm not from any commonwealth nations, au contraire, I live close by.
Indian Kashmiri? Named dropped a disputed territory.
Can't listen to "literally" "literally" no matter how interesting the content
Chile is a country chili is the pepper😢
I'm so confused by the spelling.
In New Mexico we spell chile peppers the same as the country. It is the Spanish spelling.
So many spelling errors on RUclips. Seriously? Chile Pepper? Is it a pepper that is indigenous to Chile? Definition of lazy. Not to mention that chilli pepper is almost a redundant term.
You are incorrect. I am from New Mexico and we spell chili chile. It is the Spanish spelling. If you look into the history of New Mexico you would understand why we use that spelling. There are also bell peppers and black pepper. That is why the term chile pepper is used. Maybe look into something before criticizing.
Aquaponics grows hotter peppers than soil in all side by sides your using the wrong microbes
Heat is not the only consideration.
@@johnnyearp52 its the same for all secondary metabolites and you get better yields and growth speed its better on all fronts
@@1mm0rtaldreads And would you say that it works better on a large scale in a desert state without much water available?
@@johnnyearp52 yep even better as it only uses 18% of the water that soil growing does as it all recirculating except for what the plants use.
@@1mm0rtaldreads Interesting.