What’s the best way to control the heat from green chilies?

Question

Learn how to adjust chili heat using deseeding, slicing, or pairing with fats for balanced flavor.

Answer 1

To control the heat from green chilies, remove the seeds and membranes before cooking, as these contain most of the capsaicin. You can also temper the heat by cooking the chilies in oil or dairy-based sauces.

Detailed Explanation:

The perceived 'heat' in green chilies comes from a chemical compound called capsaicin. Capsaicin is concentrated in the seeds and the white membranes (also known as ribs or pith) inside the chili. Therefore, removing these parts is the most effective way to reduce the chili's spiciness.

Here's a step-by-step guide:

1. Wear gloves: Capsaicin can irritate your skin, so wearing gloves is recommended.

2. Cut the chili lengthwise: Slice the chili open from stem to tip.

3. Remove the seeds: Use a spoon or your fingers (with gloves) to scrape out the seeds.

4. Remove the membranes: Scrape out the white membranes along the inside of the chili.

5. Cook with fat or dairy: Capsaicin is fat-soluble, so cooking the chilies in oil or adding them to dairy-based sauces (like yogurt or cream) will help to neutralize the heat.

The longer you cook the chilies, the more the heat will mellow out. Start with a small amount and taste as you go to achieve your desired level of spiciness.

Pro Tip:

If you accidentally make a dish too spicy, adding a squeeze of lime juice or a pinch of sugar can help balance the flavors and reduce the perceived heat. Avoid drinking water, as it spreads the capsaicin around your mouth; instead, opt for milk or yogurt.