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An expanded Web version of segments seen on CNN Some like 'em hot -- some don't
University tries to breed better peppers
July 10, 1997
Web posted at: 11:13 a.m. EDT (1513 GMT)From Correspondent Ann Kellan
LAS CRUCES, New Mexico (CNN) -- People are picking more than a peck of chile peppers these days. And at New Mexico State University, researchers are developing new plant strains aimed at improving the peppers.
See Ann Kellan's report as it appeared on CNN
2 min. 19 sec. VXtreme streaming videoExcerpt: How chile peppers are good for you
111 K / 10 sec. QuickTime movieProfessor Paul Bosland is leading the charge. In his 12 years at the university, Bosland and his student researchers have come up with 12 new types of chile peppers -- many of them resistant to diseases.
"We literally plant tens of thousands of chiles every year with the hope that maybe one will become a commercial success," Bosland said. (
75 K / 7 sec. AIFF or WAV audio)
The research has even spawned the Chile Pepper Institute, a non-profit organization "devoted to education, research, publication and archiving information related to Capsicums or chile peppers," its Web site says.
The institute is so dedicated to the chile pepper that it is now working toward building the International Center for Chile -- a 12,000-square-foot building that would include an auditorium, a children's museum and a germ plasm storage facility.
New Mexico State University is the only public university studying chile peppers.
Cross-breeding chile plants
Bosland cross-breeds plants by hand to produce new strands of the chile plant. It takes many cross-breedings to develop a disease-resistant plant with the shape and taste pepper farmers and consumers want.
"The grower wants more yield, the processor wants something that processes well and the consumer wants something nutritious," he said.
Much of the peppers' popularity can be attributed to its health benefits. A medium-sized bell pepper, which is a mild chili pepper, provides your daily vitamin C requirement. The riper red peppers are high in beta carotene.
One new strand Bosland and his researchers are working on is a jalapeno pepper without the potent punch.
But whether the public likes it has yet to be determined.
"If it doesn't make your nose and eyes water, then it's not any good. It's got to be hot," one pepper lover said.
But others, like Jo Lytle, a chile farmer's wife, disagree. "Some people can't eat the heat. Their stomachs can't handle it. They want something mild, but they want the flavor."
It just goes to show that people picking peppers for their plates are pickier than ever.
Related sites:
Note: Pages will open in a new browser window
- The Chile Pepper Institute - A recognized University institute organized and supported under the College of Agriculture and Home Economics of New Mexico State University devoted to education, research, publication and archiving information related to Capsicums or chile peppers
- Cybersauce: Chili Peppers - Information, links and pictorial guide to hot peppers
- Fiery Foods Super Site - How hot do you like it? This site provides extensive detail about fiery foods and other spicy details
- Chile-Heads Home Page - Everything you might want to know about chile peppers is here! Additions and updates are occurring constantly!
- The Chile Gallery - identify that unknown chile from the pictures in the gallery
- Chile Pepper Magazine - The established world authority on anything hot and spicy, featuring anecdotal and historical information from all over the world, as well as recipes ranging from gumbos and salsas to curries, barbecue, stir-fry, and much more
- FireGirl's Chile Pepper Wonderland - This site details how to grow, cook and eat the potent pepper
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