The Sporkful
How the Jalapeño Lost Its Heat
May 19, 2025
Willa Paskin, host of Slate's Decoder Ring, brings insight alongside food critic Brian Reinhart and journalist Gustavo Arellano to unravel the mystery of the declining spice in jalapeños. Reinhart shares his personal experiences and research about how grocery store jalapeños have become milder over time. The trio explores the cultural shift in American cuisine, the impact on the salsa industry, and the challenges faced by growers. They delve into the oscillating popularity of Mexican food in the U.S., critically examining how tastes have evolved.
32:49
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Quick takeaways
- Jalapeños have become milder due to breeding practices aimed at meeting consumer demands for consistency in flavor and heat.
- The evolution of jalapeño heat reflects broader trends in American adaptations of Mexican cuisine, highlighting a negotiation between authenticity and consumer preferences.
Deep dives
The Jalapeno's Changing Heat Levels
Over the years, jalapenos have become noticeably milder, leading to a growing concern among consumers who enjoy their heat. Food critic Brian Reinhart noticed this trend while shopping, finding that many jalapenos tasted increasingly like bell peppers, lacking the expected spice. Initially questioning his own palate, he later discovered that his observations were shared by chefs and others in the culinary community. This collective experience of diminished heat prompted Reinhart to delve deeper into the reasons behind this phenomenon.
