Chile Peppers with the Chile Pepper Institute - #22

<p>This episode is all about Chile Peppers! I traveled to southern New Mexico to the Chile Pepper institute at New Mexico State University. I talk with Danise Coon and Dr. Dennis Lozada who are two researchers with the institute. In the episode we discuss the origins of Chile Peppers, the factors that affect Chile pepper production, the Scoville scale to measure the heat of peppers, mechanization of agricultural functions, multi omics, methods to improve pepper yields and the best dishes that go with Chile peppers. I hope you enjoy!</p><p><br></p><p>VIDEO:</p><p>Pepper X: Sean Evans, Chili Klaus &amp; Smokin&#39; Ed Currie Eat the New World&#39;s Hottest Pepper | Hot Ones: https://www.youtube.com/watch?v=hUYtDA7j19c</p><p><br></p><p>PAPERS:</p><p>Diversification of chiles (Capsicum, Solanaceae) through time and space: https://pmc.ncbi.nlm.nih.gov/articles/PMC9622771/</p><p>Chile Consumers and Their Preferences Toward Region of Production-Certified Chile Peppers: https://pubs.nmsu.edu/research/economics/RR790/</p><p>Chile Pepper (Capsicum) Breeding and Improvement in the &quot;Multi-Omics&quot; Era: https://pubmed.ncbi.nlm.nih.gov/35592583/</p><p><br></p><p>ARTICLES:Scoville scale: https://en.wikipedia.org/wiki/Scoville_scaleNMSU investigates how peppers get their punch: https://www.lcsun-news.com/story/news/education/nmsu/2016/01/31/nmsu-investigates-how-peppers-get-their-punch/79607342/ </p><p><br></p><p>RESTAURANTS:</p><p>Chope&#39;s Bar &amp; Cafe in La Mesa, NM</p><p>La Posta De Mesilla in Mesilla, NM</p><p>Andele Restaurant Mesilla, NM</p><p>Si Señor Restaurant in Las Cruces, NM</p><p>El Parasol in Española, NM</p><p>El Paragua Restaurant in Española, NM</p><p>Tomasita&#39;s Santa Fe New Mexican Restaurant in Santa Fe, NM</p><p>Owl Cafe in Albuquerque, NM</p><p><br></p><p>CONNECT: </p><p>LinkedIn: https://www.linkedin.com/in/adrian-dolinay-frm-96a289106/ </p><p>GitHub: https://github.com/ad17171717 </p><p>X: https://twitter.com/DolinayG </p><p>Odysee: https://odysee.com/@adriandolinay:0 </p><p>Medium: https://medium.com/@adriandolinay</p><p><br></p><p>PODCAST: </p><p>Apple Podcasts: https://podcasts.apple.com/us/podcast/the-aspiring-stem-geek/id1765996824 </p><p>Audible: https://www.audible.com/podcast/The-Aspiring-STEM-Geek/B0DC73S9SN</p><p>iHeart Radio: https://iheart.com/podcast/202676097/ </p><p>Spotify: https://open.spotify.com/show/60dPNJbDPaPw7ru8g5btxV</p><p><br></p><p>|-Video Chapters-|</p><p>0:00 – Intro</p><p>1:08 – What are Chile Peppers and where do they come from</p><p>2:24 – Ideal climate to grow Chile Peppers</p><p>6:20 – Disease affecting Chile Peppers</p><p>7:22 – Why has there been a drop in Chile Pepper production</p><p>8:42 – Measuring the spiciness of Chile Peppers</p><p>13:37 – How to cool off from a hot Pepper</p><p>15:34 – Does Pepper X have potential competition from New Mexico?</p><p>18:05 – Green vs. Red</p><p>20:43 – NuMex Twilight Ornamental Chile</p><p>21:44 – Ristra</p><p>25:01 – The best times to visit the Chile Pepper Institute</p><p>27:35 – The International Pepper Conference</p><p>29:54 – The Chile Pepper Institute’s global partners</p><p>31:52 – Defining Capsicum</p><p>32:17 – Multi-Omics</p><p>36:08 – The phenotyping bottleneck</p><p>38:06 – Speed Breeding</p><p>38:59 – Robots in the Pepper fields</p><p>42:40 – Chile vs Chili</p><p>44:26 – Favorite food to add Chile too</p><p>46:50 – Hottest Chile Pepper Danise has tried</p><p>49:28 – Best New Mexican dishes with Chile Pepper</p><p>50:38 – New Mexico restaurant recommendations</p><p>54:43 – The natural beauty of New Mexico</p>