Recipe calling for a few chillies to turn up the heat? Here’s how to handle these firestarters.
- Go for gloves: Protect your hands from the oils that can cause skin irritation and burning sensations. Wear a pair of disposable gloves while chopping, deseeding, or handling chillies.
- Open a window: Chilli peppers can pack a punch and release severe heat into the air. Ensure the kitchen is well-ventilated when chopping chillies.
- Don’t touch: Seriously, don’t do it! Capsaicin oils can still linger even after you’ve washed your hands. Be careful not to touch your face, especially your eyes and other sensitive areas.
- Tame the heat levels: If you want to tone down the heat, scrape out the seeds and the fiery membrane – where most capsaicin oil lies. If the heat is still too much, add dairy products like milk, yoghurt, or sour cream to the recipe to help neutralise the spiciness.
- Use a special board: Using a separate cutting board for chilli peppers prevents cross-contamination. This will ensure that any capsaicin residue doesn’t transfer to other ingredients or utensils while cooking.
