Nearly 90% of the chile peppers grown by Knorr farms are Pace no-heat jalapeño peppers. Our customers are typically high-quality food processors that use these peppers in production of their salsas, soups and numerous other food items. The sweet jalapeño has been our specialty for many years and will continue to be long into the future.
Over the years we have grown several varieties of hot jalapeño. They vary considerably in size, dimension, and heat. Jalapeños have 2,500 – 10,000 Scoville heat units. Compared to other chiles, the jalapeño has a heat level that varies from sweet to hot depending on cultivation and preparation. The heat, caused by capsaicin and related compounds, is concentrated in the chile's membrane (placenta) surrounding the seeds, which are called picante.
Many people ask us why some jalapeño peppers are green while others are red. The difference, quite simply, is ripeness. Red jalapeños can be sweet or hot. The chile pepper is more firm when it is green and tends to get softer as it ripens and turns from chocolate brown to red. Some of our customers exclusively prefer red jalapeños for certain types of food products.
Yellow cascabels are about the size and shape of a christmas light bulb and have about the same level of Scoville heat as a hot jalapeño. We began growing the cascabel in 2017 for a customer in the fast food industry. These peppers are pickled in brine by a local company before heading off to distribution.
We're experts in growing all kinds of peppers, including the larger varieties like Poblano and Anaheim (aka New Mexican or Hatch green chiles). Like our jalapeños, these are primarily sold to food processors that use them in salsa and other consumable products. These peppers are generally longer and lighter in color than the jalapeño.