The capsaicin in a pepper is what makes it spicy.
Although hot peppers generally come from warm climates, surprisingly, the hottest pepper in the world, as recognized by Guinness World Records, was created in England. The Naga Viper chili is a cross between three of the hottest chilies, Bhut Jolokia, Naga Morich and Trinidad Scorpion. It measured 1,359,000 on the Scoville scale, which is used to rate the heat of peppers. By comparison, a jalapeno pepper rates just 2,500 to 5,000 on this scale. For those who cannot take this kind of heat but still want the taste of a pepper, you can easily remove some of it.
Instructions
1. Wear rubber gloves before handling a hot pepper. The oils can burn or irritate your skin.
2. Cut the pepper lengthwise with a knife. Scrape out the seeds and veins with the tip of your knife. The seeds have most of the heat and removing them will greatly reduce its spiciness.
3. Soak the pepper in white distilled vinegar overnight in a small bowl. Vinegar will break down some of the oils in the pepper. Drain and repeat the soaking if the pepper is still too hot.
4. Add tomatoes and lime juice to a cooked dish that is too hot. The acids in the juice will reduce some of the spiciness. Add sugar, which will also reduce the heat of a pepper.
5. Add yogurt to your dish. Dairy products have casein which help wash away the capsaicin. Drink lemonade or milk if you need relief in your mouth.
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