The chilli fruit. The pungent chemical
capsaicin is secreted by cells on the surface of
the placenta, the pithy tissue that bears the
seeds.
Controlling Capsaicin Pungency The
pungency of any dish that contains chillis is
influenced by four main factors: the variety of
chilli used, the amount of chilli added, the
presence or absence of the capsaicin-rich
tissues, and the length of time that the chilli is
in contact with the other ingredients. The cook
can reduce the pungency of chillis
substantially by cutting them in half and
carefully dissecting and removing the spongy
placental tissue and the seeds.
What about quenching the burn once the
mouth is already on fire? The two surest
remedies — though they’re only temporary —
are to get something ice-cold into the mouth,
or something solid and rough, rice or crackers
or a spoonful of sugar. Cold liquid or ice cools