Does anyone know which part is the spicy part of szchuan peppers?
I am making a sauce from it. It is based on a Tibetan Spicy Sauce. Thanks for everything.
Answers:
the seeds & the inner membrane (the white part holding/attaching the seeds to the actually chili)is the
spiciest. The actual chili pepper has no heat. You can
bit the tip off any chili pepper & nothing will happen (PROMISE!!), hit the seeds or membranes then you will have problems.
Btw, best way to cool off you tongue is by eating/drinking
dairy (milk, yoghurt, buttermilk...). Instinct says water but that actually worsens the problem by spreading the "capsaicin" (heat causing element) all over your tongue & taste buds. Also, the more chili heat you eat the more
your tastebuds become desensitized to the heat over time.
Those people that eat ridiculously hot food have done nothing more than kill off their tastebuds, so dont be impressed by them.
Other Answers:
The seeds
seeds and the juices surrounding them the seeds
Seeds
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