Q: Dave,All logic would say that the hottest part of a chile is the capsaicin glands themselves, since this is where the capsaicinoids are produced. But my buddy says that it is the seed. Which individual part of any chile is the absolute hottest?Thanks, Chris Weaver A: Hello Chris:The hottest part of the chile is the placental tissue, where both capsaicin glands …
How Close Are HPLC Ratings to Scoville Ratings?
Q: Hello Dave,How close are HPLC ratings to Scoville ratings? I’ve asked several people about this but I can’t seem to get a very specific answer. Does a 35,000 heat unit pepper based on Scoville testing have the same pungency as a 35,000 heat unit pepper based on HPLC testing? I was always under the impression that Scoville ratings are …
Red Chiles vs. Bleach
Q: DD:Red chiles have an intense color, which is especially powerful in extract hot sauces like "Dave’s Insanity." A friend had the mishap of a hot sauce rack falling from the kitchen wall, with bottles spilling sauce on a light-colored countertop. Any idea what helps get rid of the stains?—HZA: HZ:The bleach worked on my test stain!—DDA: DD:My theory is …
To Refrigerate or Not to Refrigerate?
Q: Hello Dave!I’m a beginning chilehead and have found many of your resources and books very helpful in my quest to learn about and experiment with flavorful fire. However, the answer to one seemingly simple question has eluded me: How should I decide whether or not to refrigerate a particular hot sauce? Some sauce bottles say, "refrigerate after opening,” but …
I Love Jalapenos But They Don’t Love Me
Q: Dear Dave,I love jalapenos but they don’t love me. When I eat jalapenos, they really burn the next day (if you know what I mean). Yet I can eat tons of Thai food or habaneros and it doesn’t seem to bother me that much.–JP Hayes A: Hello JP:Raw green jalapenos make me gag, but other chiles don’t. I think …