Re:Can you hurt yourself eating chilli peppers?
by kranner on Tuesday October 25, 2016 @12:51AM
(#12785381)
> varying the levels of heat/spiciness by adding more of less of it
Not just by adding more or less, the heat is tempered by pairing with ghee or yogurt in the dish, as Capsaicin is fat-soluble. Also of course by pickling peppers in e.g. mustard oil.
Not just by adding more or less, the heat is tempered by pairing with ghee or yogurt in the dish, as Capsaicin is fat-soluble. Also of course by pickling peppers in e.g. mustard oil.