[CH] Capsiasin drippin' Habs ?
Frank Andrew Stevenson (frank@funcom.com)
Mon, 12 Feb 2001 13:44:21 +0100 (CET)
Some friends recently brought over a small batch of fresh habs from the
states. I live in Norway, and usually I get my fix from yellow habs grown
in Nigeria.
OB trivia:
( From reading CH on can easily draw the conclusion that habs
are typicly grown in the Caribbean, but through contact with Africans I
have found that they are very common in e.g. east Congo cooking, and
probably many other places. In Swahili speaking areas the are often
referred to simply as piripiri / pilipili - the word for hot peppers. )
But that is besides the point, when chopping one particular green hab, I
noticed red droplets of what looked like 'Habanero 750' capsiasin extract.
A friend did a toothpick test, and concluded that he would have been
better of if I simply pierced his tongue with the toothpick.
My question: Are these red drops nearly pure cap ? And how common is the
occurrence of this ?
hot regards,
frank
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