Snack peppers find acceptance with reduced seed count

John Stommel of the Agricultural Research Service of the US Department of Agriculture (USDA-ARS) has investigated the desirability for, and practicality of, producing snack peppers, both sweet and hot, with low seed count.

Turning down the heat

A new pepper variety has been developed with a high capsinoid content to make it less pungent while maintaining all the natural health benefits of the fruit, according to researchers with the U.S. Department of Agriculture ...

ACS chemistry mavens stir up hot sauce science

The chemistry of Sriracha or "rooster" sauce joins the list of topics of interest for the American Chemical Society, which recently delivered a "Reactions" video on the sauce. Huy Fong Foods' Sriracha sauce has attracted ...

Russian-born billionaire buys Warner Music

Russian-American billionaire Len Blavatnik's Access Industries won a bidding war on Friday for Warner Music Group, buying the storied music company for $3.3 billion in an all-cash transaction.

U of M licenses unique plant protection product

Adapting a chemical used to deliver medicines through the skin, University of Minnesota Duluth (UMD) scientist Tom Levar has developed a way to protect plants from browsing by deer and mice by delivering a natural hot pepper ...

Does hotter mean healthier?

Phytophthora blight, caused by Phytophthora capsici, is a major plant disease that affects many crop species worldwide, including chile peppers in New Mexico. Farmers' observations suggested that Phytophthora capsici caused ...

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