According to researchers at New Mexico State University’s Chile Pepper Institute, super-hot chile peppers — those with more than one million Scoville Heat Units — grow fruits with a different structure than those produced by “ordinary” chile peppers. Super-hot chile pepper fruits are rumpled, which creates more surface area in the walls of the fruit where additional capsaicinoids are embedded, which produces an extremely hot chile. This structural difference is thought to be the result of a genetic mutation.

from Forbes – Tech http://ift.tt/1LQUg16
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