It’s Not A Rumor: Why Jalapeños Are Becoming Less Spicy

Jalapeños are indeed becoming less spicy, with the agricultural industry deliberately producing a new variety called TAM II that has lower heat levels. This new variety, developed at Texas A&M University, offers advantages such as larger size, more flesh, virus resistance, and faster maturation. While this may benefit the food industry in terms of appearance and control over spice levels, fans of the traditional spicier jalapeño are concerned about never being able to enjoy the original heat level again.

For those looking to experience the spicier jalapeños, shopping at smaller or independent greengrocers may be the best option. By discussing with staff which variety they carry, shoppers can potentially find the Early and Mitla peppers, known for their spicier taste. The salsa industry is a big driving force behind the production of TAM II jalapeños, as this newer variety allows salsa makers to have more control over the spice levels of their products.