Habanero peppers typically register between 100,000 to 350,000 on the Scoville scale, but Mild Thing, shown here, and Notta Hotta will rank around 500 to 1,000, similar to ancho or poblano peppers.

CORVALLIS, Ore. — Oregon State University is releasing two mild habanero peppers that chefs can use to pack in flavor and aroma without the heat.

The fruity and floral “Mild Thing” and “Notta Hotta” were created by Jim Myers, a vegetable breeder who spent the last 25 years developing them.

He said chefs have used them to make traditional savory dishes as well as sodas and desserts such as ice cream.

Chefs can drive the popularity of fruits and vegetables, increasing acceptance and consumption by naming ingredients on menus, Myers said.

The peppers could prove attractive for growers, since the public can eat more of them than their spicier relatives.

Pepper pungency, or heat, is ranked on the Scoville scale, with habaneros typically between 100,000 to 350,000. “Habaneros, they tend to grab you by the throat,” Myers said.

But Mild Thing and Notta Hotta will rank around 500 to 1,000 Scoville units, similar to ancho or poblano peppers.

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Myers said people should stay away from the seeds and the white placenta inside peppers, which are spicier than the wall.

High productivity

Mild Thing is more adapted to the Pacific Northwest’s climate, and Myers said that’s his favorite.

“The flavor is just a little more intense,” Myers said.

Notta Hotta, which is more elongated and has a smoother texture than Mild Thing, is better adapted for a range of climates, and Myers believes it can be grown in much of the U.S.

Mild Thing is producing about 100 peppers per plant in organic test rows at OSU’s Lewis-Brown Farm complex.

During a tasting event Oct. 2, Myers pushed up the leaves of a Mild Thing plant to expose bright red and orange peppers.

“That oughta sell the variety. Look at all that fruit,” Myers said.

The only disease the new peppers appear susceptible to is thrips spotted wilt, but that seems to be a minor concern in test rows.

Both Mild Thing and Notta Hotta are red when ripe, but some growers will harvest Notta Hotta at the waxy, unripe stage, and chefs can utilize them green.

Upcoming veg releases

Myers previously developed green beans and broccoli for processing, as well as purple tomatoes including Indigo Rose, the first all-purple tomato on the market.

Next year, Myers could release two new popping beans — he’s part of a $5 million study led by Washington State University — as well as a large, meaty summer squash that’s closer to a winter variety such as butternut instead of zucchini.

Myers said that when he sees a need or niche, he works on developing new varieties.

Despite the Willamette Valley’s productivity, few companies breed for western Oregon’s cool Mediterranean climate, and that provides opportunities.

History of innovation

The mild habaneros are the latest OSU discovery in food and agriculture research. OSU has previously developed the maraschino cherry, the Marionberry and hop varieties that helped launch the craft beer industry.

The university will now work with seed supply companies interested in licensing Mild Thing and Notta Hotta.

Myers expects that the varieties will be available at farmers markets next year and home gardeners also will be able to grow them.