Dried chili peppers are generally deep red in color and look very spicy. However, some chili peppers look spicy but are not actually spicy when tasted. So, why are dried chili peppers not spicy? Why is the dried chili pepper not spicy?

Why are dried chili peppers not spicy?

There are three reasons why dried chili peppers are not spicy:

First: the type of chili pepper. Some peppers are very spicy, such as Chaotian peppers, and some are not spicy, such as vegetable peppers.

Second: The return of moisture during the sun-drying process will also affect the spiciness of dried chili peppers.

Third: Improper storage method will cause the pepper to regain moisture and affect the spiciness. It is recommended to keep it sealed.

Precautions for making dried chili peppers

1. Do not wash the chili peppers or they will become moldy.

2. After wearing the peppers, hang them in a ventilated place and keep them away from water.

3. It will be fine if you leave it in the sun for about 2 weeks, depending on the weather.

4. Generally, 6-8 pounds of fresh peppers produce one pound of dried peppers. The water content is lower, so about 5 pounds of fresh peppers are needed. For varieties with higher water content, 9-10 pounds of dried peppers are produced. pepper.

A non-spicy cooking method for stir-fried chili peppers

Chili peppers contain a substance called capsaicin, which can stimulate the painful and hot areas on the skin and tongue and dilate capillaries. , causing a pungent sensation of burning pain in the brain.

1. The fastest way to reduce the smell of chili peppers in daily life is to add some vinegar, because capsaicin is alkaline and will be neutralized by acid.

2. Because capsaicin dissolves in oil, use hot oil to cook the peppers when cooking, and they will not feel too spicy when you eat them again.

3. Blanch the cut fresh chili shreds with hot water. Not only can part of the chili juice be removed, but the capsaicin will evaporate irritatingly at high temperatures. After the chili peppers cool down and then stir-fry, they will become so spicy. .

4. Because capsaicin only combines with fats, oils and alcohol, milk can relieve the spiciness, especially skimmed milk.

Types of peppers

The main varieties of peppers are: plump peppers, line peppers, Yiduhong, Bachi, Chaotian peppers, crowns, etc. The spicy substance in peppers is a The spiciness of capsaicin, collectively known as capsaicin, first depends on the variety because the amount of capsaicin contained in the peel of different varieties is different. Secondly, from the color point of view, the degree of spiciness has a certain relationship with the color of the pepper. Generally, red peppers are spicier than green peppers. , green peppers are spicier than purple, yellow, and black peppers. This is because peppers will turn red when mature and have the strongest spiciness. Most yellow and purple peppers are sweet peppers. Finally, mature peppers are spicier, while immature ones are the opposite; peppers from paddy fields are not spicy, but peppers from dry lands are spicier.