Hot peppers are not as hot as they used to be.

The lack of heat in the pepper has compounded a shortage on the market.

Pepper expert Herman Adams has said there is no need to worry.

“Peppers will be hot again when the sun shines brightly and more often,” he said.

He said that there was too much water in the soil and air, causing the pungency of pepper to be reduced.

A plant breeder with the regional agricultural research agency, Adams is attached to the Caribbean Agricultural Research Development Institute (CARDI).

Two of the world’s hottest peppers have been purified in Trinidad, he said.

Over 50 farmers specialised in hot pepper production throughout the year and grow “faria” and “hood” varieties.

Among those grown locally, the Scorpion is the hottest.

In hot pepper measurement, “Scorpion” climbed past one million scoville heat units (shu) while “Seven Pot” followed close behind with 800,000 to 900,000 shu.

Farmers noted that hot pepper production had been affected by heavy rainfall.

In addition “sap sucking” insects destroyed the plants and viral diseases deformed the leaves and caused the plant to become unproductive.

Hot pepper experimentation has been conducted by CARDI at the Sugarcane Feeds Centre, Longdenville, Chaguanas over the past 15 years.

Officials said that the taste of hot peppers were altered by the bad weather.

“It is a seasonal local happening and will change when the weather changes,” a senior official said.

Farmers have been unable to supply consistent demand.

Farmer Anil Ramnarine said that the local climate produces flavourful agricultural products unlike other countries.
He said that the excessive water had changed the taste of most crops but was especially harmful to hot pepper production.

– Trinidad Express