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A Beneficiary of Global Warming

Habanero Chile Peppers

If you are looking for a hot time tonight, you could do worse than biting into a habanero chile, also known as a Scotch Bonnet or a Jamaican Chile. Although you can theoretically get hotter chiles from specialty food retailers and farm scattered farms, the hottest chiles I can normally find in Southern California are the habaneros. (For more information of the Scoville Heat Unit rating of the hotness of various chiles, click here.)

As I plan for my Yucatán/Belize vacation, I have taken to reading the website of The Yucatán Times. One interesting story I found related to a university study of which crops would benefit most from global warming and increased carbon dioxide in the atmosphere. You’ll never guess which crop would benefit the most. Of course, it’s the habanero chile, which is so fierce that I would not use more than one-half of a small pepper to heat over a gallon and a half of soup.

Following is an excerpt from the article:

However, people who work with habanero pepper expect higher production, due to the conditions that will prevail in the State, as was observed with the study that was carried out by specialists of Technological Agricultural Institute (ITA) and the Scientific Research Center of Yucatán (CICY).

“The Capsicum chinense harvest will improve as the conditions of temperature and concentrations of carbon dioxide (CO2) increase,” Garruña Hernández said.

He explained that the favorable result was obtained in different theoretical models of climate change simulated under controlled conditions in growth chambers located inside the CICY greenhouse.

That is to say, “in the laboratory it was possible to regulate both the temperature and the concentration of CO2 in the air, and the results with this emblematic product of the Yucatan Peninsula were remarkable,” he said.

Garruña Hernández indicated that habanero crops were grown in different environments, with temperatures of 30, 35 and 40 degrees [Celsius], similar to those registered as a result of climate change. At the same time, different concentrations of CO2 were maintained, CO2 levels are increasing, also as a result of climate modifications.

Are you thinking of biting into a habanero chile any time soon? See this video for the grisly result.

Note that the Mayan name of the chile means “the crying tongue.” Unless you are a real chilehead, be warned.