Why is Chile so hot?

Turns out the culprit is a chemical called capsaicin. This chemical is concentrated in the inner white fibers of the chile pepper and also coats its seeds. The amounts found in the walls of the pepper are significantly less. The specific type of capsaicin in a pepper can also be traced back to genetic make-up.

Does cooking destroy capsaicin?

When it comes to cooking with chiles, chile experts say that capsaicin is very stable—heat doesnt destroy it, freezing doesnt wipe it out, even acids dont seem to neutralize it (although acids do have some effect; the vinegar in Tabasco sauce, for instance, helps preserve its heat).

Does cooking reduce capsaicin?

If youre cooking with chiles, know that the longer they cook, the more they break down and release their capsaicin, which will permeate the dish, but with continued cooking, the capsaicin dissipates. Therefore, to reduce spiciness, cook chiles only briefly, or for several hours.

Does boiling destroy capsaicin?

When it comes to cooking with chiles, chile experts say that capsaicin is very stable—heat doesnt destroy it, freezing doesnt wipe it out, even acids dont seem to neutralize it (although acids do have some effect; the vinegar in Tabasco sauce, for instance, helps preserve its heat).

Do peppers get less hot when you cook them?

If youre cooking with chiles, know that the longer they cook, the more they break down and release their capsaicin, which will permeate the dish, but with continued cooking, the capsaicin dissipates. Therefore, to reduce spiciness, cook chiles only briefly, or for several hours.