Q: Hi Dave,I was wondering why hot sauces change color (red to brownish) after long periods of time. Does this affect the sauce in any way (potency, taste, etc)?Thanks, Paul A: Hello Paul:The color change is the result of oxidation, and it can affect the flavor of the sauce but not the potency.–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 …
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
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 …
The Hottest Part of the Chile
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 …