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.
This full participation cooking class will be personally taught by Jane Butel, internationally recognized, award winning Southwestern cooking school owner, author of 23 cookbooks, television and radio host. Cooking schools rated as "Best in the US" by Bon Appetit magazine and Gayot.com. to get more information, click on Register Now.