What is the hottest part of a chili pepper?

In this brief article, we will provide you with the answer to the question: “What is the hottest part of a chili pepper?”, discuss how to stop pepper burning, and how to prepare pickled peppers.

What is the hottest part of a chili pepper?

The highest concentration of the pepper’s heat is in that white part, where the seeds are located, called “capsaicin”. 

Peppers are hot because they contain capsaicinoids. These strangely called compounds have no smell or taste, but they excite nerve cells in the mouth, causing a scorching sensation as if the mouth were on fire. 

Capsaicinoids are generated by glands in pepper placentas — the white tissue where the seeds are lodged. The level of spiciness of each species of this fruit is determined by the amount of capsaicinoids present.

The SHU (Scoville Heat Unit) scale was devised in 1912 by an American pharmacologist called Wilbur Lincoln Scoville to quantify this spiciness.

Scoville scale values vary from 0 to 16 million Scovilles (SCH). Pepper must have at least 100,000 Scoville units to be considered hot. 

Capsaicin is a flavorless chemical with no odor or taste, but its function extends beyond simply generating a burning sensation. According to scientific research, capsaicin has several uses, including:

  • As a decongestant (in nose-clearing medications);
  • As a food preservative (as an antioxidant);
  • As a cough suppressant (in cough syrups);
  • Enhance food digestion;
  • Helps to remove excess fluid from the body.
  • Increase saliva, gastric, pancreatic, and bile juice secretion (production);
  • Stomach cancer prevention;
  • Reduces the risk of stroke and heart attack.

How to stop pepper burning in the mouth?

Unfortunately, no item can rapidly counteract the effects of pepper exaggeration. Water, the most often used cure, is only effective if it is extremely cold, as freezing temperatures numb the tissues of the mouth.

However, the mouth quickly recovers to normal temperature – and the pepper’s heat reappears. This is due to the fact that capsaicin, the active ingredient in peppers, is not water-soluble. It does, however, dissolve rather effectively in lipids. Whole milk works better than water since it is a fatty meal.

Sugar has some capacity to counteract the effects of capsaicin. Another item that helps cure pepper burn is increased salivation, which may be readily produced by consuming acidic foods like lemon or vinegar. 

As a result, the closest antidote to the ideal should be cold, oily, sweet, and acidic: the next time you eat a lot of pepper, try anticipating dessert and opting for yogurt ice cream or passion fruit mousse. This may alleviate the burning sensation in the mouth.

How to stop pepper burning on hands?

Use detergent to clean your hands

Instead of liquid soap, wash your hands with detergent. Because the detergent will be more efficient at reducing the action of capsaicin on the skin and dissolving the pepper oil, the severe burning sensation will be reduced.

Use oil

Both before chopping pepper and while your hand is burning, olive oil can help you. This is due to the fact that this chemical will aid in the dissolution of the compounds that cause the skin to burn. Simply apply a tiny quantity to your hands and massage the oil through them to make a thin film.

Cold milk

Another approach is to soak your hands in a container of cold milk for a few minutes. If the milk is not cold, add some ice cubes to the liquid as well. Another technique is to mix the flour into cold milk to make a paste and then apply it to the burning area for a few minutes.

Use alcohol

Capsaicin and pepper oils can also be dissolved by alcohol. Simply massage your hands together with some alcohol to do this. However, if you do not have any alcohol on hand, one solution is to have a drink with a very high alcohol content, such as vodka.

How to prepare pickled pepper?

Ingredients

  • 300 g of your favorite pepper
     
  • 300 ml of white alcohol vinegar
     
  • 2 teaspoons salt
     
  • bay leaves to taste
     
  • garlic to taste

Preparation method

Apply oil or olive oil to your hands to keep the pepper’s heat from going through to your skin. Wash and dry the peppers thoroughly before layering them in a clean and boiled glass jar. 

To enhance the flavor of the preserves, add bay leaves and garlic cloves. Then, in a separate container, combine the vinegar and salt and pour it into the glass with the peppers. Cover tightly and use the preserves as needed.

Conclusion

In this brief article, we provided you with the answer to the question: “What is the hottest part of a chili pepper?”, discussed how to stop pepper burning, and how to prepare pickled peppers.

References

Escola Kids. “Por que a boca arde quando comemos pimenta?” Accessed January 24, 2022. https://escolakids.uol.com.br/ciencias/por-que-boca-arde-quando-comemos-pimenta.htm.

Blog Tudogostoso. “Como Amenizar o Ardor Da Pimenta Nas Mãos: 5 Dicas,” July 9, 2018. https://blog.tudogostoso.com.br/dicas-de-cozinha/como-amenizar-o-ardor-da-pimenta-nas-maos/.

Tua Saúde. “8 benefícios da pimenta para a saúde (e como usar cada tipo).” Accessed January 24, 2022. https://www.tuasaude.com/tipos-e-beneficios-da-pimenta/.

Hi, I am Charlotte, I love cooking and in my previous life, I was a chef. I bring some of my experience to the recipes on this hub and answer your food questions.