I often hear different points of view to this question - some say the hottest part of the chili is its seeds, yet I've heard some (arguably more believable) sources claim that the white part that holds the seeds to the flesh is the hottest.
What part of the chili fruit is the hottest?
The Wikipedia article on
Capsicum reads, citing a FAQ on a page of the ollege of Agriculture and Home Economics of the New Mexico State University:
Capsaicin is present in large quantities in the placental tissue (which holds the seeds), the internal membranes and, to a lesser extent, the other fleshy parts of the fruits of plants in the genus Capsicum. Contrary to popular belief, the seeds themselves do not produce any capsaicin, although the highest concentration of capsaicin can be found in the white pith around the seeds.
Cisneros-Pineda et al. measured via gas chromatography the content of capsaicin and dihydrocapsaicin in the pericarp, placenta, and seeds of seven cultivars of chili peppers and the results confirm this:
For dihydrocapsaicin, the difference is not so large, but the placenta still has a higher concentration.
In terms of concentration considering fresh mass the difference won't be as dramatic because while the seeds lose around half their mass by drying, the placenta will lose 90%.
I made something the other day and I'm not sure what you'd call it. I softened some onions, celery, carrot, and garlic in olive oil; browned some ground venison in with the veggies and oil; added some beans, chicken stock, diced tomato, and tomato paste; let cook for a bit; threw in some spinach and let cook to wilt; cubed some stale rolls and threw them in there too. It struck me as somewhat similar to a chili but has no chili peppers or related spices and some other things you normally wouldn't find in chili. What would you call it?
How much powder does 1 TBSP of Cumin seeds yield when crushed? I have a recipe that calls for Cumin seeds to be crushed but I could not find whole seeds at the store.
I'm growing some Bhut Jolokia's (world hottest pepper aka ghost pepper) amongst other hot peppers. Anyone have any recommendations what I can do with them? I picked one off the plant last night. I'm looking for something other that hot sauce or chili.
Working with a variation of this chili recipe I meticulously cleaned my peppers of seeds and veins to produce a 'milder' chili. Unfortunately this batch was almost 'too mild' (heat wise, the flavor was very good). I am thinking that next time around I will leave in some of the seeds/veins to give it just a bit more 'kick'. The question is, given the choice of Anaheim, poblano and jalapeno peppers would it matter to the flavor which pepper I allow to be the source of the heat? I know that each pepper has it's own unique flavor to offer and each is going to provide a different 'level' of heat
In substituting Flax Eggs (milled/ground flax seeds in a water slurry, after they congeal) for regular eggs, I have found them to be a versatile aide in baking and thickening any number of dishes. I have begun to hear tell of using chia seeds instead of flax or something like Ener-G egg replacer. Can chia be used in the same fashion once the seeds are ground as flax? Is the chia composition the same as a flax egg (1 part milled flax seed to 3 parts water, in slurry)? Do they set the same, i.e. congeal in the same time? Can they be mixed for super supplement-y egg substitutes? What
We received some extremely hot peppers of some sort in our CSA bin. They're a light green color and look like under-ripe habaneros, and we can't for the life of us figure out what kind of pepper they are. My dad used to tell me that eating spicy things would "put hair on my chest," but I think these peppers would burn the hair right off of my body, given the chance. Since I'm not the biggest fan of deathly spicy peppers, we're considering roasting them to reduce their heat to something similar to the peppers we normally use. I'm curious what happens to the capsaicin content of the pepper
I fried my ground beef and onions for chili in olive oil and didn't drain it. Now my chili tastes oily. Is there any way to fix it?
I am planning on making some chili powder this weekend using ancho, pasilla, and guajillo peppers. I got a nice big bag of each recently and have some questions about chili powder. The second part of this question, about tweaking the preparation itself, is here. The first concern I have is storage lifetime. I keep reading that it should stay potent for about 6 months, in an airtight container. I... forever; rather it is to have them remain potent for a reasonable period.) Does the "6 month potency" begin once the chili powder is prepared, milled, or when the peppers are dried (or some other time)?
I'm growing some bhut jolokia peppers, and they are almost ready for harvesting. However, I've since seen that the naga viper pepper has beaten the bhut jolokia as the hottest pepper. I've also seen that a variety of Trinidad Scorpion pepper has beaten out the naga viper. The store I bought my bhut jolokia from now is selling "the world's hottest pepper" called naga jolokia. Is the naga... it stand in comparison to the other "contender" peppers? What is the world's hottest pepper? What is the hottest pepper that the average home gardener can purchase, and then grow at home (local climate