FAQS

Q - How can I tell a hotter chile from a milder one?

A—Milder chiles have broader shoulders and blunter tips and are generally lighter in color.

Q – What is the hottest part of a chile?

A – The hottest part of a chile is the placenta, centered inside just under the stem. It is the capsaicin factory, where the hot, spicy ingredient is manufactured.

Q-Which is hotter, the stems or the veins?

A – It is a tossup. The veins carry the capsaicin from the placenta, the point of production and it is stored in the seeds.

Q - If I get too hot a taste of chile in my mouth, how can I get any relief, quickly?

A – The best is to immediately eat anything acid, sweet or dairy. Examples are lime juice, vinegar, or wine for the acid. Sweet items are honey, sugar or any food containing them. Dairy is milk, sour cream and cheese.

Q – If my hands burn from handling chiles, what can I do?

A – The best is to rub them with lime juice or a similar acid such as vinegar. Next time, use rubber gloves, butter your hands or spray them with liquid shortening and use greater care when touching the chiles, not touching the placenta, seeds or veins.

Q - Why are chiles so good for me ?

A – They are the world’s strongest anti-oxidant and possess the greatest ability to stimulate the human system, helping cure and or fight disease of most any kind.