Q: Dear Dave, My son is doing a science project involving hot sauce. He knows that capsaicin makes a pepper hot, but what "stops the hot?” We have heard that dairy is best, but what we don’t know why. Thanks for your help, Alice and son A: Hello Alice:Information I have says that the protein casein in dairy products somehow strips …
Considering Farming Chiles
Q: Dave,I am considering farming chiles, but I need to know where I can sell them. Do buyers contract with growers? If yes, for certain types? How do I reach the buyers?–Lex Pruitt Arkansas A: Hello Lex:In New Mexico, most farmers contract with processors or produce buyers before they plant their chiles. Over a hundred years, an industry has developed here …
Soapy Cilantro
Q: Dear Dave,Why does cilantro taste soapy to me? When following a recipe that calls for cilantro, should I substitute something else, leave it out, or forget the recipe altogether?Thank you, Cathy A: Hello Cathy:Some people have this reaction, and some don’t. It is a great food mystery. The best substitute is Italian parsley, the flat kind.–Dave
Heat Scale
Q: Dear Dave,It seems I’ve seen a scale ranking the hotness of chiles on a scale of 1 to 10, with 10 being the hottest. Would you know of this scale and where I could obtain a copy?–Jim Lucas A: Hello Jim:Here it is: http://www.fiery-foods.com/dave/heat.html–Dave
Where Are Chiles From?
Q: Sir:Where are chiles from? Where does the influence come from? Is it an Asian influence, Spanish, French? American Indian or Central American Indian? I remember from American History that Chinese ships were familiar with the West Coast. Thanks for your time, Mel A: Hello Mel:Chiles originated in Bolivia, South America and were spread by birds all over South and Central …