Why are raw jalapeños spicier than cooked or pickled jalapeños?
Genuine q.
Discussion
the capsaicin in the seeds, the spicy part, is unprocessed. when you add heat through cooking or acid through pickeling it changes the capsaicin.
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Secondid. But hey derek is a proud self proclamed not pepper expert
Yes. Capsaicin is oil-soluble, so when it is cooked, some of it will aerosolize and/or get thinned out in other oils in the food. Likewise, when pickled, the capsaicin is thinned out in the vinegar, which is a solvent.
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What do I look like, a pepper expert? All I know is that if you touch your eyeball after touching one, you have a bad time.
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Brother why would they not be spicier? Cooking drains fluids and pickling breaks down the pepper.
That’s why i’m asking lmao thanks for the answer I guess?
