Chile heat: where it comes from and how to cool it
Beginner Kitchen science
Chile heat comes from capsaicin, an oily compound concentrated in the pale ribs, and it dissolves in fat and alcohol, not water.
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How do you do it?
- For milder chiles, scrape out the white ribs and seeds with a spoon.
- Wear gloves when cutting hot chiles; afterward wash hands with soap, or rub them with oil, then wash.
- Too spicy? Stir in dairy, coconut milk, more of the other ingredients, or a little sugar and acid.
- Cool your mouth with milk, yogurt or a bite of rice or bread, not a glass of water.
Why does it work?
Capsaicin is made in the white ribs (the placenta) inside the chile, and the seeds are spicy mostly because they touch it. It does not truly burn you; it latches onto the same nerve receptor that senses dangerous heat, so your brain reports fire. Capsaicin is an oil-like molecule that barely dissolves in water, so water just spreads it around your mouth. Fat, alcohol and the milk protein casein pick it up and carry it away, which is why milk and yogurt cool better. Cooking does not destroy much capsaicin; it spreads it through the whole dish. Chiles of the same variety can vary a lot in heat, so taste a sliver first.
What are the common mistakes?
- Touching your eyes after cutting chiles — painful burning that water barely helps.
- Adding a whole hot chile without tasting — heat varies from pepper to pepper.
Still stuck? Watch someone do it on YouTube.
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