corkiness in jalapenos

[POTAWIE]

I've heard that corkiness(netting pattern) on jalapenos is desired in Mexico but not in the U.S. Is there a difference in taste, texture, smell or anything other than visual in these peppers. Is the american market too fussy for what might look like a flawed vegetable. Does anyone know if its genetic or what causes it. I think it adds a lot of character to the jalapeno. Does it happen in other peppers. Got lots of jalapenos corking this year.

[P_Schneider]

I think that the perception is that it is a flawed pepper here in the states. Personaly I love it when they cork. I also prefer to let the jalapenos ripen until red. They are sweeter that way.

[DaveinCoalinga]

They are a much better pepper when red, and the cork on them makes no real difference as far as I can tell. Most of mine do it, just thought that was th enature of the pepper.

[Tina Brooks]

The reason the corked jalapenos are more desireable, is because it makes them hotter.

Anyone wonder why jalapenos are so wimpy?

Aside from us, and a friend of ours who makes a commercial jalapeno jelly; nobody up here buys the woody jalapenos. But shhhhhhhhh, if the pepper farmers figure out that they are valuable peppers, they'll raise the price back up!