Taiwan’s newest chilies turn down the burn – without dialing back the flavor

Two new, milder chili pepper types are spicing up culinary possibilities in eastern Taiwan – without overpowering the palate.

Known respectively as Faith (You-Xin (友辛) and Fragrance (You-Xiang/友香), the chilies are the result of eight years of collaborative breeding and field trials. The work involving the Hualien District Agricultural Research and Extension Station (Hualien DARES) of Taiwan’s Ministry of Agriculture, and the World Vegetable Center (WorldVeg).

(right) Dr. Wang Chi-cheng, Associate Researcher at Hualien DARES; (left) Ms Susan Lin, WorldVeg Assistant Researcher in Pepper Breeding

They were developed to meet consumer demand for flavorful yet milder chilies, suitable for eating during Taiwan’s hot summers. Faith offers a medium level of spiciness, while Fragrance is mild and aromatic – ideal for those who enjoy a gentler kick.

In addition, field trials showed that both Faith and Fragrance outperformed mainstream chillies in summer yields and disease resistance. Faith yielded 50% more than common varieties, while both types demonstrated resilience to bacterial wilt and anthracnose – two major diseases affecting chili production in eastern Taiwan.

Beyond performance, the physical traits of the new chilies were also optimized for food processing. Faith features thicker skin and broader shoulders, while Fragrance boasts a straighter body – traits that simplify peeling and deseeding.

Pepper dishes from the local chef

“We needed chilies that were better suited to summer: less spicy, more productive, and more resistant to disease,” said Dr. Wang Chi-cheng, Associate Researcher at Hualien DARES. “These two new cultivars deliver on all fronts.”

Ms Susan Lin, WorldVeg Assistant Researcher in Pepper Breeding, emphasized that the varieties solve a long-standing challenge for chili production in eastern Taiwan: “We’ve successfully developed heat-tolerant chilies that remain palatable even in summer. In particular, Fragrance’s mild flavor and high antioxidant content make it a promising option as a green fruit chili. This opens the door for more people to enjoy the nutritional benefits of chili peppers without the heat.”

A launch event for the two chilies in Taipei in July was as much a feast for the senses as it was a scientific milestone. Local chefs presented a variety of vibrant dishes showcasing the peppers’ versatility in the kitchen.

The chilies are expected to become commercially available by 2027.