Timeline for How to choose fresh, ripe (hot) jalapeños?
Current License: CC BY-SA 3.0
9 events
| when toggle format | what | by | license | comment | |
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| Aug 18, 2012 at 6:57 | comment | added | FuzzyChef | Jacek, I actually did a bit of research on that, and references I could find seem to be divided on whether or not the seeds contain substantial capsaicin. | |
| Aug 18, 2012 at 6:56 | comment | added | FuzzyChef | Cos, interesting. Unfortunately the answerer there doesn't have a reference, and I've never seen Jalopenos ripen after being picked. I wonder if we could get a definitive answer from a famrer or botanist ... | |
| Aug 17, 2012 at 22:51 | comment | added | TFD | @Jacek Konieczny "you stated "Seeds do not contain capsaicin only the membrane", this is not true, they contain less, not none! | |
| Aug 17, 2012 at 14:24 | comment | added | samthebrand | Downvoted due to a few factual inaccuracies in here ie. ripening off the vine & capsaicin content in seeds. | |
| Aug 17, 2012 at 12:04 | comment | added | Cos Callis | @FuzzyChef: this answer to a question I asked a while back says that jalapenos Do ripen off the vine. | |
| Aug 17, 2012 at 11:09 | comment | added | Jacek Konieczny | @TFD: from the study published here: publikace.k.utb.cz/handle/10563/1001918 (first one found): „In general, the highest capsaicin concentrations are found in the ovary and in the lower flesh and the lowest capsaicin content can be found in seeds. These results are in a good agreement with the common knowledge of pepper consumers regarding the pungency of different parts of pepper fruit.” – so I guess the capsaicin content in seeds may be negligible… though, it is hard to clean the seed of the particles from the hottest parts of the fruit. | |
| Aug 17, 2012 at 11:01 | comment | added | TFD | @Jacek Konieczny all parts of the pepper contain capsaicin, in many varieties there is a higher concentration in the membrane and sometimes also on the seeds | |
| Aug 17, 2012 at 10:56 | comment | added | Jacek Konieczny | Seeds do not contain capsaicin only the membrane, but usually lots of the membrane is removed together with the seeds, so the confusion. And from my experience chilli peppers will ripen a bit after being picket, at least they may get some red colour. But I would not rely on that. Green peppers are often even better (crispy!). :) | |
| Aug 17, 2012 at 5:57 | history | answered | FuzzyChef | CC BY-SA 3.0 |