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 …
Question About Locules
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 …
’Red Savina’ vs. ’Caribbean Red’
Q: Hi Dave, Just something real quick for you. I am banging my head against the wall trying to figure out if ’Red Savina’ and ’Caribbean Red’ are the same pepper. Please advise. Oh, also real quick, in your opinion, what are the 10 hottest peppers in the world? I’m going to try to grow the 10-20 hottest peppers in …
Capsaicin vs. Capsicum
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 …
Pesticides on Mexican Chiles
Q: Hi Dave, I’ve had your books for over 10 years now and LOVED the results. Not all recipes read in cookbooks are successful, but 90% of yours work for me, and I recommend both your books and recipes to everyone I know who’s interested in chiles or cooking generally. I’ve made EVERY one in Whole Chile Pepper Book, some …