That Fiery Flavour

            Chilies, cayenne pepper, chili pepper or powder, paprika and hot red pepper come from one or more of the several varieties of the capsicum pepper, which was one of the taste surprises from New World brought to Europe by the Spanish in the sixteenth century.

            What is it in these peppers that give the mouth sensations of heat? The answer is a powerful; chemical, the alkaloid capsaicin. Capsaicin has several; components that affect areas of the mouth and troth differently, ranging from a rapid sharp pungency to a longer lasting, less intense bite. The proportion of these components present in different varieties of peppers may give them their different sensory mouth prints.

            About 90% of the ‘HOT’ ingredient resides in the white part of the capsicum, to which the seeds are attracted, with the rest of the capsaicin located in the seeds and the fruit. So for a mild dish add only the outside of the whole pepper, but if you want your mouth to explore the limits of its hot threshold the inside edge of the chili is the way to go.