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Frequently Asked Questions
Q. Ouch!!!!!!! How do you get the burning sensation to stop after working with or eating chile peppers?
A. The best way to ease the burning sensation is to drink milk, eat yogurt or any dairy product. A substance found in dairy products known as casein, helps to disrupt the reaction. This substance which is a lipophilic phosphoprotein, acts like a detergent and literally strips capsaicin from its receptor binding site. If you get the oil on your skin you may want to rub it with rubbing alcohol first then soak in milk. Doing this will alleviate the burning. If you get it in your eyes the only thing you can do is repeatedly rinse with water or saline. Be very careful when handling hot chiles! There are reports of these chiles actually blistering the skin. Gloves are always recommended (we should say REQUIRED) when handling or peeling any type of hot chile.
Q. What is a Scoville Heat Unit, or HPLC test?
A. The Scoville Organoleptic Test is a refined, systematic approach. With this method, human subjects taste a chile sample and record its heat level. Samples are then diluted until heat can no longer be detected by the taster, this dilution is called the Scoville Heat Unit, named for the man who invented it, Wilbur Scoville. A more technologically advanced test is an HPLC test, or High Performance Liquid Chromatography. An HPLC ‘sees' the heat compounds and records the amount in parts per million (ppm). A quick conversion from HPLC to Scoville is to multiply the ppm by 15 to get the Scoville Heat Unit.
Q. Are there any poisonous chiles?
A. All capsicum species are edible. None are poisonous. Some of the ornamental varieties just don't taste very good. And there are others that are extremely hot or pungent (which may lead to this misconception). However there is an ornamental plant called a False Jerusalem Cherry (botanical name, Solanum Capsicastrum). This plant IS poisonous and ISN'T intended for consumption! But, it is not a chile plant. It's only a relative.
Q. How do I know when to pick green chile (you know, before it starts to turn red)?
A. As chiles ripen, the pods become more firm. A gentle squeeze of the pod is the best method of testing for ripeness. If the pod is firm with a slight crackling sound when you squeeze it, the chile should be quite close if not ready for picking.
Q. What is the best method to dry chiles?
A. Depends on the variety. New Mexican varieties dry well in the form of ristras, hung in the sun or laid out in the sun. Other thick walled pods of different varieties, like jalapeño, are smoked to preserve them. Because the thick walls hold so much moisture, they are very hard to sun dry or even dry with dehydrators. Also, depending on whether they are partially dried on the plant or harvested while still succulent, moisture must be reduced to about 10-11% for proper storage. Large processors use dehydrators to dry pods. Temperatures for these dehydrators range from 140°-150° F.
Q. Where does the "heat" reside in the chile pepper? Many claim it is ALL in the seeds. I have also heard that the capsaicinoids are stored in the membranes of the chile.
A. Capsaicinoids are located on the membranes of chile or in the placental tissue which holds the seeds. Even though many people believe the seeds to be the hottest, seeds do not produce any capsaicin at all. During processing, they do absorb some capsaicin from the placental tissues, but in fresh pods - hardly any at all. So, don't worry so much about the seeds, but be very wary of those membranes and placental tissues!
Q. Can we freeze green chiles and save them for winter consumption?
A. Yes, after roasting and peeling you will be able to freeze them in air-tight containers and store them for up to 6 months.
Q. Why do some of my Jalapeño chiles get black or dark areas on them as they near maturity. Is there anything I can do to prevent this from happening?
A. This purpling or blackening is due to direct sunlight, and can be avoided by producing a bushier canopy that shades the pods.
Q. What causes flower drop?
A. The four main causes of flower drop are night temperatures exceeding 80° F or below 65° F, excessive Nitrogen, or lack of pollination. Changing any one of these factors or pollinating by hand would be the best answers to this problem.
Q. How do you preserve a large amount of harvested chiles?
A. There are a few different methods such as drying, freezing, canning, or smoking. Large, thick fleshed fruits are best canned or smoked (jalapenos). Habaneros are best dried or canned or smoked.
Q. Can a capsaicin tolerance be built up in a person if he/she eats many, many peppers over a lifetime?
A. Yes! There has been a definite correlation between eating hot chiles over long periods of time and building a sort of 'resistance' to their heat.
Q. Are there any products containing capsicum on the market as a pain reliever for arthritis related conditions?
A. Yes. Try Capsaicin D or Heat. If you would like a complete list, please ask your neighborhood pharmacist.
Q. What is a Chipotle chile?
A. A Chipotle chile is usually a smoked jalapeno or other thick-meated variety of chile that has been smoked for preservation.
Q. Are fish able to feel the 'heat' from chiles?
A. No. Fish do not have the pain receptors that mammals do which 'feel' the heat. Many species of fish, like koi and other colorful fish, are fed fish food packed with chile to keep their colors bright.
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