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Mexican researchers develop the spiciest chili

A group of researchers from the Yucatan Scientific Research Center (CICY) has developed the spiciest habanero pepper yet. The recently patented variety, which was called Kisin (which in Mayan means devil), is a light-green when it hasn't matured and turns red when fully ripe. It weighs 13.81 grams and has three to four locules.

In the Scoville scale (which measures the pungency of peppers), the Kisin habanero reaches 670,325, a number that is higher than that achieved by the manzano chili pepper, the chiltepín chili, the piquín chili, or any habanero.

The research to create this new habanero pepper variety was led by Nancy Santana Buzzy, a researcher at the Biochemical and Plant Molecular Biology Unit of the CICY, Adriana Canto Flick, and Susana Alejandra Aviles Viña.

Eduardo Balam Uc, the head of the Seed Production Unit of the CICY, stated that, so far, three of the ten registered varieties of habanero from CICY have a patent: the Mayan Ek, Mayan K'iin, and, most recently, the Kisin varieties.



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