toning down the fresh chilli picquancy

toning down the fresh chilli picquancy - Assorted Vegetables and Spices on Wood Surface

I like to use green finger chillies in my curries more for the flavour than for the heat, but in order for me to be able to cook out the rawness of the chillies, I end up with the chillies all "melted" in the pan, looking more like leaves, i.e they lose shape. I was wondering if there are any tricks to make fresh chilli less hot and thus needing less cooking time in order for the chilli to be less picquant.



Best Answer

Most of the heat in a chili pepper is concentrated on the ribs and membrane that holds the seeds.

By cutting out those parts, and using only the fleshy part of the fruit, you will get less heat.

The heat can also be mitigated by dairy or fatty ingredients in the dish in which you incorporate the chili, as they tend to help wash away the hotness in the mouth.




Pictures about "toning down the fresh chilli picquancy"

toning down the fresh chilli picquancy - Red Chili Lot
toning down the fresh chilli picquancy - Chili Lot
toning down the fresh chilli picquancy - Red Chili on Yellow Surface





How to keep Chillies Fresh for months - Simple and easy steps




More answers regarding toning down the fresh chilli picquancy

Answer 2

If you want chili flavor rather than heat then add the chilis in whole, they will keep their shape well. Just be careful about eating them, they will be fearsomely hot!

Answer 3

Advance warning: I haven't tried this.

It seems that you don't want to remove the ovaries because that would affect the shape, but you do want to remove the capsaicin from them. It's soluble in fat and alcohol, so you could try making a small hole in the bottom and pumping a light vegetable oil or vodka through from the other end using a syringe. Obviously you're likely to end up with some solvent trapped inside, and you might also wash away some of the flavours you're trying to preserve, so experimentation would be necessary.

Answer 4

I've seen hot chilies blended with red bell pepper (seeds in) to add volume without impacting heat. This works well for Harissa sauce, where tomato is unwelcome.

Whole chilies are used in Indian dishes, but cooks advise care. Breaking the peppers will seriously overheat the dish.

I suspect blending hot and mild chilies is the best approach, but I'm looking forward to other suggestions.

Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.

Images: Angele J, Artem Beliaikin, Artem Beliaikin, Tom Swinnen