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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   

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Jane Butel's Southwestern Kitchen 2016 softbound

Jane Butel's Southwestern Kitchen (softbound) - Book

Price: $19.95

This second edition of a popular favorite was completey edited

and  redesigned and is the first of the Jane Butel Library being

published by Turner Publishing.  The book is very comprehensive,

containing a complete collection of over 300 pages of  Souhwesten

and personal favories of Jane Butel.  


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