Originally Posted by
Bah Humbug
Yup. Oddly, the one in Subway (back when I could eat there) usually have more kick than the ones I can get in the grocery stores in Texas. Many of those have some flavor, but scarcely more heat than a poblano.
While avoiding sleep last night, I did a little poking around on the subject. One practical thing that I found was...
If you've ever seen the thin lines that sometime form on jalapeno peppers, that look like veins or small cracks on the flesh, this is called "corking". There is no actual scientific study that we are aware of, but it is accepted among chefs that jalapeno peppers with corking have a greater chance of being on the hotter end of the heat scale.
Good to know for when I'm at the grocery store.