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Spicy
Spicy
- The burning sensation caused by capsaicin and related compounds in chili peppers that activate heat and pain receptors (TRPV1) rather than taste buds. This chemical irritant creates the perception of heat and burning without actually causing tissue damage. Spiciness is measured on the Scoville scale in Scoville Heat Units (SHU), ranging from 0 (bell peppers) to over 3 million (pure capsaicin).
Capsaicin is concentrated in the white pith and membranes, not the seeds themselves - remove these for less heat.
Dairy products like milk or yogurt help neutralize capsaicin better than water since capsaicin is fat-soluble.
Different peppers provide different heat profiles - jalapeños give quick heat, habaneros provide fruity heat that builds.
Start with small amounts when cooking with hot peppers and build up - you can't remove heat once added.
Wear gloves when handling hot peppers and avoid touching your eyes - capsaicin lingers on hands.
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Mexican Seasoning
Skip the store-bought packets packed with fillers and create this cumin-free fajita seasoning that transforms any weeknight dinner into a flavor-packed Mexican feast in just 5 minutes. Perfect for busy home cooks, this versatile spice blend delivers bold, smoky flavors without the overwhelming earthiness (cumin) of traditional store-bought versions.