Eat More Chilis

Eat More Chilies

Yellow Genetics:

A unique Arizona chile pepper genetically developed by Curry Seed and Chile Farms near Sunsites, Arizona. As it matures, it changes from green to yellow to an orange color. It was developed for its meaty texture and mild flavor.

For more than 25 years, Farmer Ed Curry has worked closely with his partner, Phil Villa, a well-known chile breeder, in developing new and improved hybrid peppers that can be produced with uniform quality, flavor, and heat. Careful plant breeding also resulted in improving certain strains of chiles that are now producing nearly double their average yield. In the farming industry, it is said that the genetic origins for 80–90 percent of the chiles grown commercially in the U.S. can be traced back to Curry’s farm in Arizona. The Curry Seed & Chile Company supplies chile seeds to growers in the Southwestern U.S., several states in Mexico, and across the world.

The heat level of a yellow genetic chile pepper is fairly mild at 500 -- 1,000 Scoville Units.

Learn more about the Scoville heat scale.

Heat of Chilis