How can I process Hot Pepper without killing the spice (capsaicin)?
I am planning to make sauces using a local, very strong, Pepper called "Rocoto" which has 200 000 Scoville heat units.
The problem is, unlike Habanero or Chili, the pepper itself is kind delicate, so if I try to cook it most of the heat is lost, with vinegar the heat is also lost after only few hours, I tried to roast them and it' produced an invisible toxic smoke cloud (my neighbor felt it and call the firemen hahaha)
I am thinking about freezing since in other cases it changes the molecular structure of plants, also I'm think about using alcohol.
What do think?
Best Answer
My personal experience is that, if you cook the rocoto peppers together with other ingredients in a pan, like in this recipe, or better simmer them in a tomato, cider, or vinegar-based sauce, most of the hotness is retained. Capsaicin vaporizes well above simmering temperatures, so it's mainly high-heat frying or roasting that will drive you out of your kitchen and make the sauce bland. Any cooking method that keeps them at 100C or below will still be plenty hot.
However, that's just the capsaicin. Rocoto peppers also have a delicate fruity flavor, almost like peaches or papaya, that is lost if you cook them at all. This is why the standard Peruvian rocoto sauce involves no cooking at all, but instead pureeing them into a crema. If you're going to use rocotos, this is my recommendation.
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Quick Answer about "How can I process Hot Pepper without killing the spice (capsaicin)?"
Tone It Down with Acids Since capsaicin is an alkaline oil, its intensity may be offset with cooking acids. Acidic ingredients such as lemon or lime juice, vinegar, wine, tomatoes, and even pineapple will all help to neutralize the pH levels of a spicy oil, and reduce some of that flaming-hot flavor.How do you remove capsaicin from peppers?
The way to remove heat from hot peppers is to dissolve the chemical that causes the 'hotness', Capsaicin. There are a few different chemicals that will dissolve the Capsaicin. Soaking pepper slices in alcohol, lemon juice, or lime juice will remove the heat.Is there anything that neutralizes capsaicin?
Vinegar: Acetic acid neutralizes the alkalinity of capsaicin. Pour it over hands or contaminated skin. It's also safe to soak skin in a mixture of vinegar and water for 15 minutes. Additionally, you can rinse your mouth with vinegar to relieve hot pepper burn.Is capsaicin destroyed by heat?
When it comes to cooking with chiles, chile experts say that capsaicin is very stable\u2014heat doesn't destroy it, freezing doesn't wipe it out, even acids don't seem to neutralize it (although acids do have some effect; the vinegar in Tabasco sauce, for instance, helps preserve its heat).How do you reduce the heat of hot peppers?
How to Make a Chile Pepper Less SpicyStudy suggests health benefits from spicy food
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