I Noticed on the Jalapenos that After I Grill them They Become Wayyy Hotter than When they are Fresh, and When I Grill a Different Pepper They Become Less Spicy is there a Logical Explanation?
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food-bev Hotter Peppers after Grilled
- Thread starter OROZCONLECHE
- Start date
What was the name of the other pepper? The hotter peppers have more capsaicin oil in them, so that and the fact that the food is hot, will usually intensify the burn.
Well I tryed an habanero and it took it down a bit, serrano went up with jalapenos
Cooking anything that contains natural oils (capsaicin) brings the oils out. So if you overcook it, there will be less heat because the capsaicin ends up in the pan. However if you lightly cook/don't overcook these oils are brought to the surface, so when you eat them, they are right there and 
As compared to raw peppers, where some of the cap can be lost inside unchewed pepper. So yes they can taste hotter! Or weaker. Or the same. Different cooking methods yield different results.
That's just my take on it from cooking them.
As compared to raw peppers, where some of the cap can be lost inside unchewed pepper. So yes they can taste hotter! Or weaker. Or the same. Different cooking methods yield different results.
That's just my take on it from cooking them.
You know what that must be why I start choking wen I cook em cuz the cap is in the air... interesting. ..
Yes it is released. There you go.
Haha I've been learning so much in every post today hahaha feels good to learn and no more overcooked peppers for me