I only harvested red jalapeños, after hearing they are spicier than green ones. I have tried them raw and felt nothing, i made enchilada sauce (with some guajillo) and i felt the heat in the air. I also made some cheddar scones and added a few in, and i felt them. Is that a possibility or is there another reason? I deseeded them in every scenario.
by Suitable-Chemistry54
5 Comments
I know the spicy binds to oils. If you cooked it with oil its for sure spicy. I’ve had green ones act the same. Are you growing any other peppers nearby? I know if they crossbreed it can get rid of the spicy.
Did you get any seeds when you ate them raw? That’s where more of the kick is.
The heat breaks down the pith and releases oil from the seeds, which is where the capsaicin lives. It’s not making it more spicy, but it does make the spiciness more diffuse. Depending on your sensitivity you may not be able to notice the lack in concentration, especially if you are eating equivalent amounts – you will just notice that every bite is spicier than when it’s consolidated in the pithy and seedy areas (progressively more dense as you approach the stem)
Edit: you mention deseeding, but the pith tends to be where most of the spiciness is located. You may be treating that part differently depending on your prep method as well
Don’t deseed them, lol.
I didn’t think the color of the jalepeno has that much to do with it. Probably has to do with the specific variety, genetics, and growing conditions much more. I actually don’t prefer red jalapenos. Too sweet or something throws me off.