I feel like pepper variability has gone up a lot in recent years

It used to be that a jalapeno was generally milder than a serrano, which in turn was milder than a thai chili

But these days, some serranos are just total duds while some jalapenos will melt your face off (case in point the one I just chopped up)

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Many older varieties still rock these as they mature, though fully mature jalapeños are almost always red.

Reality is breeding programs have mainly focused on size for quicker harvesting and processing.  Heat is a factor of genetics, growing conditions, and maturity.

Ad jalapeños have grown in popularity, the mix of commercial varieties has expanded and spectrum of scoville heat units as well.

https://peppergeek.com/how-hot-are-jalapeno-peppers-scoville/

What are stress lines?

I've also lost the ability to handle as much heat as I used to, but I figured that was due to age

I heard check the stress lines or whatever it is.

It's been a minute but maybe this stressing process is doing this?

Interesting as I have felt like my ability to tolerate heat has decreased so this makes sense "hopefully"

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My process has not changed though! I mince the peppers + include seeds whenever I’m cooking

I thought it was the seeds that make them spicy?

This is a spicy conspiracy still percolating through the information channels.

Something like 10/20 % of jalapeños are actually bought as fresh produce. The rest go to make jalapeño flavored chips, salsa etc.

The economic forces have pushed farmers to breed them less spicy in favor of that “jalapeño flavor”.

If i had to guess the variability part is bc there haven’t been enough generations of breeding / cross breeding with Hot ones supply chain.

facts
jalapenos used to be entry level
now it’s a game of roulette every time you slice one 🌶️😵‍💫