Hot pepper myths and how to manage the heat
By MELINDA MYERS
Star Tribune (Minneapolis) (TNS) D on’t worry if the rest of your family does not appreciate the spicy heat that your favorite hot peppers add to entrees, beverages and desserts.
Proper pepper selection, care and preparation can help you turn down the heat as needed.
Hot peppers’ spicy heat is measured in Scoville heat units, named for Wilbur Scoville. The level of heat was originally determined by a panel of individual tasters. In order to determine the heat level, chili peppers were ground and added to a sugar-water solution. The solution was continually diluted until panelists found the solution no longer burned their mouths.
Each pepper was assigned a number based on the amount of sugar-water solution needed to reach that point. Today, a more accurate, less subjective high-performance liquid chromatography method can be used for measuring the pungency of hot peppers.
Poblano and sriracha rate between 1,000 and 2,500, jalapenos up to 8,000, cayenne can peak at 50,000, habaneros up to 350,000 and the ghost pepper, one of the hottest, as much as 2,200,000 units.
Ornamental peppers are edible as well as pretty. Most rate anywhere from 10,000 to 50,000 Scoville units. Chilly Chili ornamental pepper produces an abundance of attractive yellow, orange and red upright fruit on 10- to 12-inch plants. As the name suggests, they have almost no heat. Mix with _owers for decorative displays in containers and garden beds.
Peppers grow and produce best when day temperatures are 70 to 80 degrees and night temperatures are 60 to 70 degrees. Cold, heat and drought are the most common cause of blossom drop, misshapen fruit and a poor harvest.
To harvest peppers without damaging the plants, use a hand pruner or garden snips. Harvest most hot peppers when fully mature and red for the strongest _avor. Green chili and jalapeno peppers are harvested when green.
When your gardening season is lled with long, hot days, hot peppers tend to be even hotter. And some like jalapeno, habanero and Anaheim are hot whether harvested when green or red.
Avoid hot surprises when cooking by labeling hot peppers when growing, harvesting and storing them. Many sweet and hot pepper varieties look similar – and confusing the two could be unpleasant. Just keep a glass of milk handy in case you need to neutralize the sting.
Turn down the heat, if needed or desired, when preparing your favorite recipes. Since most of the capsaicin, which gives hot peppers their heat, is in the white membrane that houses the seeds, just remove this and the seeds if you want the _avor with less heat.
Wear rubber gloves and avoid touching your face and eyes when working with hot peppers as they can burn. Wash your hands, utensils and cutting boards when nished.
Turn a portion of your pepper harvest into pickled peppers, checking vetted sources for safe recipes and processing guidelines.
To encourage reluctant eaters to try hot peppers, mention the many health benets. Although hot peppers and spicy food can add to the pain and irritation of ulcers, they do not cause them, contrary to some hot pepper myths. They do, however, provide gastric relief, kill cancer cells, prevent sinus infection, reduce in_ammation and even burn fat.
Over time, you may be able to turn up the heat on your favorite recipes for all to enjoy.
Melinda Myers has written more than 20 gardening books, including “The Midwest Gardener’s Handbook” and “Small Space Gardening.” She hosts the Great Courses’ “How to Grow Anything” DVD series and the syndicated “Melinda’s Garden Moment” program on TV and radio.
Tetiana Kolubai / Dreamstime / TNS
Hot peppers’ spicy heat is measured in Scoville heat units, named for Wilbur Scoville. The level of heat was originally determined by a panel of individual tasters.
