Is it hot hot or spicy hot? I feel I have asked that question and been asked that so many times when you take a bite of a new dish and need to figure it out. Sometimes it ends up being spicy hot and you were not ready when you took that first bite. Meanwhile the other person across from you is drowning it in hot sauce ready for more. Why do we react differently and what causes our reaction?
Spice is the reason and more specifically the compound capsaicin (cap-say-sin) found in your spicy items like peppers. The pepper itself usually will have a sweeter flavor profile to enjoy, but that also means all the various animals would like a bite too. So think of it as a protective feature for the plant. Now it impacts us more because it triggers our pain receptors and most of the capsaicin is produced in the pith or the white part inside the pepper and a little bit from the fruit of the plant itself. In my research of capsaicin, I was surprised to find that the seeds do not produce any at all, but due to their contact with the pith they are coated in compound. I have been one to remove seeds in the past to make things much more enjoyable to others but sometimes leaving a little pith on since I thought it worked the opposite way. One way in the classroom that we test our peppers is to slice the top off and hold our tongue to it for a few seconds and then wait. (I know it sounds crazy.) This method though gives us a glimpse at what the pepper has going on. This allows us to decide how to use the peppers for dishes. In the past I have had jalapenos as spicy as a bell pepper or hotter than a serrano and you don't want to make a mistake and burn out everyone you are serving.
Now you know that since it is not a flavor and a reaction with your pain receptors which is why people can handle different levels. It also means you can build up a spice tolerance of your own. Now don't go jumping to ghost peppers, but maybe look at adding some diced jalapenos or a little sriracha (the second ingredient is sugar so people find it sweet after getting used to it) to your meals.
Even now I find myself learning new things as I write these blogs and I am hoping you all are also doing the same. I feel the kitchen is an ever evolving thing where you can constantly learn new things. As always, I hope this helps you on your own personal culinary journey of deepening your knowledge and skills at home. If you have any questions, please feel free to reach out to me via email at chef@sweetandsavoryclassroom.com.
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