Learn several ways to offset capsaicin heat.
Capsaicin is the colorless compound in many varieties of hot pepper, and it is precisely what gives the peppers their hot and spicy quality. While the taste of capsaicin is enjoyable in many cooked dishes, the other effects of the burning ingredient may not be as desirable. There are various ways that you can offset the heat produced by capsaicin when working with peppers, by following some simple protocol before and after the actual exposure.
Instructions
1. Wear gloves when handling and cooking with the peppers. If the capsaicin gets on your skin, it can cause irritation; keep your gloved hands away from your eyes, nose and mouth.
2. Cut off the top of the pepper and then slice it in half with a sharp knife. Gently remove the seeds and flesh and get rid of them, having as little contact with them as possible.
3. Add the peppers to whatever dish you are cooking and keep away from the fumes and steam that come from the peppers. The steam contains capsaicin vapor that stings and burns if it gets into your nose, mouth and eyes.
4. Set out foods that will absorb the capsaicin to go with the pepper dish. Use foods like rice, bread, potatoes and bananas.
5. Drink liquid tomato juice or milk to cut through the capsaicin's bite. You can even use ice cream to calm the effects.
6. Avoid drinking any water or alcohol while you are eating the peppers. These liquids will only encourage the capsaicin and make the heat feel even more intense.
Tags: away from, nose mouth, with peppers