The Atlantic has an excellent piece making the case that the shortage of sriracha, the popular hot sauce made from chili peppers, actually is a reflection of how problematic – and immediate – climate change has become.
While chili peppers normally thrive in hot, dry conditions, the story suggests that we may be getting to the point where the place normally hospitable to their growth may actually be getting too hot and too dry.
Past a “certain threshold,” The Atlantic writes, peppers “will start to sizzle. Once temperatures reach about 90 to 95 degrees, pollinators stop visiting; flowers start to die without ever producing fruits or seeds. And as good as a bit of water rationing can be for pungency, peppers – like any other life form – will die when they don’t get enough liquid sustenance.”
KC’s View:
If we don’t accept the fact that what seems to be happening to the climate is going to have an impact on the availability and quality of many products – and therefore, an impact on shoppers, retailers and vendors – then we’re just whistling past the graveyard.
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