5 Ways To Cut The Spicy In Food
Add vegetables rich in starch and sugars.
The plant – biologically called capsicum annuum – is the protector against pests that seek to destroy this system and eat its fruits.
Use dairy products.
Add sugar or acids.
5 ways to reduce the spicy food – The Opinion
Add dried fruit to the preparation.
Dairy is a great option to put out the capsaicin fire
It is right. A chili may not itch in order to know its flavors and identify them perfectly without suffering. Imagine that an enormous number of living beings live in the ecosystem where most varieties of chili grow. The plant – biologically called capsicum annuum – is the protector against pests that seek to destroy this system and eat its fruits.
Because nature is wise and as a defense mechanism, when it perceives external threats, it releases an oil called capsaicin that scares away predators. Capsaicin travels from the stem of the plant to the heart, seeds and veins of each pepper to permeate throughout the pulp and thus cause pungency when eaten. Of course, we Mexicans love that feeling that comes from taking a bite, starting to salivate and making this one of the star ingredients of our kitchen.
The illusion of such a delicacy cannot be undone just like that: there are ways to enjoy it without leaving your digestive system in pledge. Choose the tip that best suits your lifestyle and, of course, the time you have to remove the heat from the chili. With great care and the help of a knife, remove them without damaging the pulp.
Bicarbonate, the multipurpose. If you want to thoroughly remove the spiciness in the chili, submerge it for twenty minutes in a solution of one liter of water per tablespoon of baking soda. Salt or vinegar… or both Following the same principle as baking soda, prepare a solution with a tablespoon of salt or vinegar and let the chiles sit there for two hours.