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While the bell pepper is a member of the Capsicum genus, it is the only Capsicum apart from Capsicum rhomboideum that does not produce capsaicin,a lipophilic chemical that can cause a strong burning sensation when it comes in contact with mucous membranes. The lack of capsaicin in bell peppers is due to a recessive form of a gene that eliminates capsaicin and, consequently, the "hot" taste usually associated with the rest of the Capsicum genus.
Public Information is specific to the location of harvest and identity of the farm, and farm-disclosed production practices. Readily accessible information specific to electronic lot codes can include precise location of harvest, time of harvest, harvest crew, and inspection notes kept by Fresh Roots LLC, which shall be retained at its Salinas facility.
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and put in the Locale ID (i.e. CA5005) and we will update the requested profile immediately.