Q: Dear Dave,I was hoping you could solve a friendly argument about capsaicin—technically about how to best control the burn in your mouth after eating it. I have someone telling me the answer is beer and bread. Although I don’t disagree with the bread part, I do disagree with the beer aspect. I read that all carbonated drinks (including beer) …
Hexane Extraction
Q: Dave,I have quite an involved question on capsaicin. Can you tell me an exact way of extracting capsaicin from the habanero? You wrote to one guy, “Hot red chile peppers are dried, ground, and pelletized. They are treated with hexane, a petroleum distillate that acts as a solvent, and the result is oleoresin capsicum, a thick, reddish oil. The …
Peak Heat Level
Q: Dear Dave,Thanks for all you do; your site is a great resource! I have a question about the heat levels of ripe peppers versus green peppers. Is one hotter than the other? If so, does it make a difference whether the pepper ripens on or off the plant?Thank you for your time, Angie A: Hello Angie:Thanks for your kind words. …
Jaloproctitis
Q: Dave,This is not quite an orthodox pepper question, but you are the most likely of any I know to be able to answer it. I understand the hot element in peppers is capsaicin, which is an organic substance which is metabolized in our stomach and intestinal tract. So why, after consuming peppers, when I have a bowel movement does …
Consistent Heat
Q: Dave,How do I get the same heat from batch to batch and year to year? I know that, traditionally, the first spring harvest jalapeños are usually great. When I’ve made my hot sauce from later harvests the heat is greater than in the first harvest. How can I keep the heat consistent? How can I check what the heat …