Re: [CH] Capsaicin Chemical Stuff

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It also holds true that simmering them lessens the heat not because you
are breaking down the cap, but because you are volatilizing it.  This
can occur at temps MUCH lower than its' boiling or melting temp. 
Indeed, as anyone who has cooked chiles even over a very low heat can
attest, it is VERY easy to 'off-gas' the cap, even without trying ;-) 
For every bit of cap in the air causing you to cough and cry, there is
that much less left in the dish you are cooking.

-Jim C
Mild to Wild

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