Oregon State University Releases Mild Habanero Peppers

Oregon State University has developed two new habanero pepper varieties that deliver the food’s signature flavor without the heat. Vegetable breeder Jim Myers spent 25 years developing ‘Notta Hotta’ and ‘Mild Thing.’ Oregon State University officials are ready to work with seed companies to license the peppers, and Myers anticipates that growers will be able to produce them as soon as next year. He says the fruity and floral fragrance and flavor of the peppers could have applications in a range of savory dishes and desserts. Both varieties are around 500 to 1,000 on the Scoville Scale. ‘Notta Hotta’ is adapted for a range of climates and could be grown across much of the country, while ‘Mild Thing’ is best suited to the Pacific Northwest.