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 …
Why Dairy Stops the Hot
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 …
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 …