How can I tell a hotter chile from a milder one?

Milder chiles have broader shoulders and blunter tips and are generally lighter in color.

What is the hottest part of a chile?

The hottest part of a chile is the placenta, centered inside just under the stem. It is the capsaicin factory, where the hot, spicy ingredient is manufactured.

 

Which is hotter, the stems or the veins?

It is a tossup. The veins carry the capsaicin from the placenta, the point of production and it is stored in the seeds.

 

If I get too hot a taste of chile in my mouth, how can I get any relief, quickly?

The best is to immediately eat anything acid, sweet or dairy. Examples are lime juice, vinegar, or wine for the acid. Sweet items are honey, sugar or any food containing them. Dairy is milk, sour cream and cheese.

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Jane Butel Cooking School   

            P.O. Box 2162              Corrales, NM 87048 

Office: 505-243-2622
 
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September 21, 2017
6:00 PM to 8:00 PM
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Green Chile Full Participation Cooking Class September 21, 2017

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October 12, 2017
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Tamale Roll Party Full Participation Class, October 12, 2017

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December 7, 2017
6:00 PM to 9:00 PM
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Southwestern Holiday Favorites Full Participation Class, December 7, 2017

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