Re: [CH] Capsaicin Chemical Stuff
Paul Karpowicz (hondamedic@mediaone.net)
Sun, 23 Dec 2001 13:50:25 -0500
John,
Glad that site helped you in your quest. I find reading all the posts
about the scientific stuff that relates to chiles/capsicum interesting, just
not my cup of tea. I trade/start/grow/harvest/preserve/cook/eat El Grande &
that's enough knowledge for me.
Would assume your thought that (snip) "This explains why roasting
peppers in a direct flame or very hot grill lessens the *heat* of the
peppers." is correct. I've noted that Habs loose heat if I simmer them in
vinegar/salt before preserving as compared to putting a couple of slices in
pepper, stuffing in jar & filling jar with mixture. I used Risa's Tabasco
recipe* on a number of different pepper types this season & feel the double
cooking made a BIG difference in the heat of the finished product. Of course
this is a very "unscientific" observation that will probably (hopefully)
kick off another one of those "scientific" discussions of molecules & other
"stuff" that I like to read about.
Hotty Holidays,
Paul (The NorthEast ChileMan)
* Snipped portion of Risa's Tobasco Recipe:
In a small nonreactive saucepan (I used Visions by Corningware), boil the
chiles and garlic in the vinegar until tender. Place in a blender with the
salt and sugar and puree. Run through a metal sieve if necessary. Dilute
this paste with more vinegar until it is the consistency of rich cream. Pour
into a nonreactive saucepan, bring to a boil,
----- Original Message -----
From: "Love2Troll" <Love2Troll@kc.rr.com>
> Snipped >> Pure capsaicin melts at 65°C (149°F) and boils at 210-220°C
(410-428°F).<<
>
> Thank you Paul for your very informative post.
>
> I've been trying to find the vaporization point of capsaicin for some
time. This explains why roasting peppers in a direct flame or very hot
grill lessens the *heat* of the peppers. At least I think that it does. I
had thought that the boiling point was aprox 50-60°C less than stated.
>
> JohnT