July 10, 2014
Maine researchers help create pepper without the kick
Researchers at the University of Maine helped create a new kind of pepper that lacks the traditional pungent taste, but keeps its natural health benefits.
The Associated Press reported that researchers at the UMaine School of Food and Agriculture helped create the new variety of pepper with a researcher at the U.S. Department of Agriculture’s Agricultural Research Service in Georgia.
The university said in a statement to the news agency that the new development will make hot peppers, a known source of antioxidants, available to a wider group of people. L. Brian Perkins, one of the UMaine researchers, said the new pepper variety, developed “through traditional breeding methods,” could be used as a food product and for medical experiments.
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