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Fresh vs. Re-hydrated?

RazorBack

RazorBack

I have never had a re-hydrated chili. I would assume the texture would be quite different obviously, but I wonder if there is a lack of heat from the de-hydration process? Does de-hydration take away any of the capsaicin?:?::?:
 
I guess it's a matter of personal taste, as I would never eat one again. would use in cooking, but not instead of fresh.
No matter what they tell you... you do lose heat while drying (even in relatively low temps) and you lose some more while re-hydrating... so yes, they're not as hot.
 
That is a great article AJ, thanks for finding it and posting the link.

After reading it one of the most interesting results of their tests was this: (Quote): Optimization of Capsaicinoid Extraction and Assay. The best method for the extraction of capsaicinoids was obtained using fruit dried at 60 C (Table 1). Dried fruits had the highest capsaicin and total capsaicinoids but the lowest dihydrocapsaicin concentration. Frozen fruit had the lowest capsaicin and capsaicinoid concentrations. Fresh fruit had the highest concentration of dihydrocapsaicin.(Quote)

The 45-50 day thing for highest capsaicin content was something I wouldn't have guessed. I may do that with a few pods I plan on making sauce with.
 
dont lose any heat it get hotter bcz the wet pod has waterbu the dry has only the capscium oil that u find in the viens and the skin
 
Dry pods have a better cap - "other" ratio because you remove the water from the equation, but that's exactly why fresh pods are hotter. cap is oily, and because of that the water wash it around and gets it into places you really don't want it to be... the "dry burn" is a lighter one. plus the dehydration process often extracts certain amount of cap in the form of fumes. when you rehydrate the water absorbed are loosing some more cap on its way in to the water outside of the pod (cap that will not absorb back). fresh pods are the hottest pick, dry and rehydrated next depending on your personal experience which is hotter.
 
Dehydration is a great way to preserve peppers which is one of my goals. I really enjoy chipotles in adobo sauce and after smoking, dehydrating, and freezing the chipotles, all I have to do is re-hydrate a few and make an easy adobo sauce.

Dehydration is a great preservation technique. If I lose a little capsaicin or change the capsaicinoid compound ratio a bit, I don't really care.
 
Omri said:
Dry pods have a better cap - "other" ratio because you remove the water from the equation, but that's exactly why fresh pods are hotter. cap is oily, and because of that the water wash it around and gets it into places you really don't want it to be... the "dry burn" is a lighter one. plus the dehydration process often extracts certain amount of cap in the form of fumes. when you rehydrate the water absorbed are loosing some more cap on its way in to the water outside of the pod (cap that will not absorb back). fresh pods are the hottest pick, dry and rehydrated next depending on your personal experience which is hotter.
Click to expand...

Omri,

Your "other" capsaicin you're referring to is that the dihydrocapsaicin?

The test results are saying something slightly different. "Dried fruits had the highest capsaicin and total capsaicinoids but the lowest dihydrocapsaicin concentration."

I have to respectfully disagree with your reasoning for fresh being hotter. When you take a bite of a dried pod the saliva starts flowing pretty quick and gets the powder into every nook and cranny in your mouth.

Losing capsaicin through fumes via the drying process? Can you provide a source where you found this?

Thanks Omri.
 
I agree with Omri, in some ways, I have noticed a definite difference
in actual "Taste" testing of pods, fresh always seem to have a more
pronounced burn than the dried, consequently, sauce made from dried
pods is hotter than the same made from fresh. Maybe it's because you
can add more dried pods to a recipe than fresh and still come out
with the same amount of sauce?

ButchT
 
Tigahb8 said:
I agree with Omri, in some ways, I have noticed a definite difference
in actual "Taste" testing of pods, fresh always seem to have a more
pronounced burn than the dried, consequently, sauce made from dried
pods is hotter than the same made from fresh. Maybe it's because you
can add more dried pods to a recipe than fresh and still come out
with the same amount of sauce?

ButchT
Click to expand...

Isn't the highlighted part kind of contradicting?
 
patrick said:
Omri,

Your "other" capsaicin you're referring to is that the dihydrocapsaicin?

The test results are saying something slightly different. "Dried fruits had the highest capsaicin and total capsaicinoids but the lowest dihydrocapsaicin concentration."

I have to respectfully disagree with your reasoning for fresh being hotter. When you take a bite of a dried pod the saliva starts flowing pretty quick and gets the powder into every nook and cranny in your mouth.

Losing capsaicin through fumes via the drying process? Can you provide a source where you found this?

Thanks Omri.
Click to expand...
Other = any matter, including the actual fruit. not other capsaicinoids.
Capsaicin has a melting point, a boiling point and even evaporates. even though not as loose as water, the actual percentage of capsaicin in chiles are low, so even small doses are noticeable. I (unlike you) actually experiment with chiles, and talk to specialists about the subject. I don't look for it online, although it is a nice way to learn things. I guess you could "Google it".
 
Omri said:
Other = any matter, including the actual fruit. not other capsaicinoids.
Capsaicin has a melting point, a boiling point and even evaporates. even though not as loose as water, the actual percentage of capsaicin in chiles are low, so even small doses are noticeable. I (unlike you) actually experiment with chiles, and talk to specialists about the subject. I don't look for it online, although it is a nice way to learn things. I guess you could "Google it".
Click to expand...

You presume a lot inferring that I don't experiment with Chilis Omri. Tell me how would you know what I do with chili's? You spying on me?

With all of your experimenting what papers have you published? Can I find some of your research in any peer reviewed journals? Or is all the research your doing kept to yourself? Talk with specialist? My seven year old grandson can talk with specialist--doesn't make him an expert.

What you're saying is contradictory to the research that AJ dug up. All I asked for was proof of what you're saying.
 
patrick said:
You presume a lot inferring that I don't experiment with Chilis Omri. Tell me how would you know what I do with chili's? You spying on me?

With all of your experimenting what papers have you published? Can I find some of your research in any peer reviewed journals? Or is all the research your doing kept to yourself? Talk with specialist? My seven year old grandson can talk with specialist--doesn't make him an expert.

What you're saying is contradictory to the research that AJ dug up. All I asked for was proof of what you're saying.
Click to expand...
That's ok. you are more than welcome to think whatever you choose to, it's just a little annoying you asking me for proofs all the time.

AJ's source talk about capsaicinoids content in fresh, dried and frozen forms. I am not saying it is wrong (although some information is slightly off... something a 7-year-old told me today), just that it has nothing to do with what I said. dry pods do have a larger capsaicin content compared to their total weight, just like I said before. all I'm saying is even though you remove the water and thus increase the overall capsaicin content, you do lose some on the way and when you rehydrate you add the water back, plus lose some more capsaicin. bottom line you lose heat. ...oh yeah, and without the water the burn is a lot lighter, even though the capsaicin concentration is larger.

I'm done here.
 
Omri, I don't mean to annoy you.

The is the internet and you know you cannot believe everything you read. When I see something that I don't quite get I want to read more. Helps to educate me and any others who also happen to read it.

Is it wrong to ask questions and seek more information? Or do we just blindly accept everything we read?

If I said that based on my research I have discovered that peppers are related to oranges would you just accept it or would you want to see some proof?
 
patrick said:
Isn't the highlighted part kind of contradicting?
Click to expand...

My point was that a fresh pepper had a more pronounced burn
than the same pepper dried, but the sauce made from the dried pods
was hotter than a sauce from the same pods that were fresh! Not
contradictory at all when you consider the process you go through
to make a sauce of a certain consistency, essentially you add
more dried pods to a sauce to obtain a certain amount (no water
gain) than you do fresh.

ButchT
 
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