Capsaicin Sensitive

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Q: Hi Dave,I love chiles–all kinds–but at times, when I eat spicy foods, I get an instantaneous reaction which is a bit difficult to describe.  Most accurately, it makes my head "swim" and my eyes want to close.  This happened in a very pronounced manner this evening at a Thai restaurant.  We had a very spicy soup, and I have …

Removing the Heat?

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Q: Dave, Years ago, I met a man who claimed to be able to take the heat out of his pickled jalapenos. Do you or have you ever run into a process that neutralizes the capsaicin but leaves the flavor of the chile intact? That guy’s peppers were awesome!!Thanks for your time.KearneyA: Hello Kearney:No, I’ve never heard of such a …

How to Identify Hybrid Chile Plants

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Q: Hi Dave,I bought commercial seeds this year and plan on saving seeds from this year’s garden.  I was wondering, since I have a lot of annuum peppers planted next to chinense peppers, if I would be able to tell if they cross-pollinated when I have fruit from them next year? And are they safe to eat if they did cross-pollinate? …

English Mustard: The Not-So-Mellow Yellow

Fiery Foods Manager Other Spicy Ingredients Leave a Comment

  Recipes: English Red Mustard Mustardly Deviled Eggs Mustard Barbecue Glaze Hot Crab Dip Grandma Fay’s Bar-B-Q Ham Rolls Maurice’s Spicy Chicken Wings Sweet Corn Chowder Mustard Chicken Crab Cakes with Mustard Sauce By Sharon Hudgins Sharon Hudgins is a Texas-based writer who stops by Colman’s Mustard Shop every time she visits Norwich, England.   Back when Boomers were babies, …