Chillis
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The membranes & the seeds are thought to be the hottest. That's why you're told to de-seed them in certain recipes. Did I win you a bet, JW? I've actually heard differently recently, but it still seems to be the accepted truth.
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As far as I know, which unusually is quite far this time I think, it is the white membrane that attaches the seeds to the flesh. I think it is usually called the placenta
Heat is all relative though and by the time you've got some juice in your eye or your bell end, it matters little where it came from.
Cheers
Jim
Heat is all relative though and by the time you've got some juice in your eye or your bell end, it matters little where it came from.
Cheers
Jim
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Don't scratch your bum either after or during preparing chillies.Jim wrote:As far as I know, which unusually is quite far this time I think, it is the white membrane that attaches the seeds to the flesh. I think it is usually called the placenta
Heat is all relative though and by the time you've got some juice in your eye or your bell end, it matters little where it came from.
Cheers
Jim
From Wikipedia.
The fruit is eaten cooked or raw for its fiery hot flavour which is concentrated along the top of the pod. The stem end of the pod has glands which produce the capsaicin, which then flows down through the pod. Removing the seeds and inner membranes is thus effective at reducing the heat of a pod.
BTW the capsaicin is the hot stuff.
http://en.wikipedia.org/wiki/Chili_pepper#Heat
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The 'hot' is caused by tasteless acid, the name of which I don't know. I used to grow some at my place in Hawaii that match Thai chilis straight up. Just don't rub your eye though unless you want to be blind for 30 minutes or so.
This thread made me chuckle, sounds like some young teenage boys trying to figure out how a girl works....LOL. Pete
This thread made me chuckle, sounds like some young teenage boys trying to figure out how a girl works....LOL. Pete