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@AnarchoNinaWrites That may be true, too, but the push in the article comes from companies that want to start with a base of very mild flavours and then add capsaicin to create mild/medium/hot.

At the supermarket, it's parallel to all produce where it's bread for shipping (harder, physically straight) and sales (big, shiny). Capitalism takes the flavour of food so that we can have a consistent produce year round.

Then, you can make a whole side industry of heirloom produce for rich people.