Spices in Hot Climates

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Hey, Dave!I’m from down here in Atlanta, Ga and I buy my spices from a company called The Spice House up in Illinois. I called the Spice House to ask my question and they sent me to you. I’m a Personal Chef and I publish an E-newsletter. This week I wanted talk about fiery foods and one of the questions …

Chile Nutrients

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Hi Dave:Please forgive me for asking this; however, after a rather unsuccessful Google search, I have to ask. I know that the heat from peppers is in the seeds, and I know that peppers are good for your health; my question is this, if I remove the seeds and just eat the flesh, have I lost the majority of the …

Capsaicin an Acid or Base?

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Q: Dave,Is capsaicin an acid or a base? Someone told me it was a base, but when I drink acidic drinks (soda, etc.) it seems to burn more instead of neutralizing it, whereas if it was a base the acid should help take away the sting.MikeHello Mike:Capsaicin is a base, but the capsaicin receptors in the mouth bind to the …

Question About Locules

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Note: Sometimes your editor doesn’t know the answer to a specific question and then I have to go to Dr. Paul Bosland, professor of horticulture at New Mexico State University. Here’s my question about locules, the hollow spaces in a pepper pod.Q: Hello Paul,Is there are relationship between cross-section shape and number of locules in chile pods? Specifically, can a …

Capsaicin vs. Capsicum

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Q: Hi Dave, I have read your article regarding capsaicin and it’s power and I am hoping you can answer a question for me. I am starting a home-based business making sports cream and I would like to use 99% PURE capsicum extract. My problem: The research I have done tells me that I can not exceed 0.075% capsaicin in …