Most techniques for removing the seeds from peppers instruct you to slice the chile in half lengthwise, then use a paring knife to remove the seeds and ribs. But, while shadowing in the kitchen of Dirt Candy, I learned an easier way. It’s quicker and less risky; plus, it leaves the chile whole (in case you want round, seedless cross sections).
For those people who really enjoy the flavor of peppers, but can’t quite stand the heat. Most of the heat is really in the pith. But since people remove it along with the seeds, it still accomplishes the desired effect.
The seeds sometimes carry a bit of bitterness in them when heated up, which can really mess up how a dish should taste. Habaneros, for example, are really delicious and flavorful, but their seeds will completely augment and ruin a Jamaican jerk sauce.
Having survived 8,000 years, the Chinchorro mummies found in modern-day Chile and Peru have started decaying more quickly than ever before—in some cases even melting into gelatinous “black ooze.” Scientists at Harvard think they’ve found the reason why.
The mummies, the oldest manmade ones in the world, originate with the Chinchorro people, who preserved their dead by filling the bodies with fiber and straw. Unlike the Egyptians, the Chinchorro mummified all of their dead. Hundreds of these mummies are still buried in Chilean valleys, where they are often uncovered by construction.
I love spicy food as much as the next person, but working with spicy peppers? Not so fun. There have been many times where I’ve diced up serranos or habaneros for salsa or tiny little Thai chiles for a curry or stir-fry and suffer from stinging, burning fingers when they come in contact with the oils in the chile peppers. And don’t even get me started on the time I accidentally rubbed my eyes!
Here are some easy remedies to soothe those stinging hands after they’ve encountered the effects of chili oil!