CHILLI PEPPERS
Chilies or chile peppers are the small fruits with a very hot flavor which is provided by the molecule called capsaicin. This compound seems to protect the seeds of a chilli fruit from being eaten by unwanted animals. Actually, mammals are the ones that feel the hotness of the capsaicin, the birds on the other hand are able to eat chilli without harm. The difference is maybe only because birds swallow the entire fruits, while we dig into them with our teeth and crush the seeds, thus liberating the depoes of capsaicin that hits our tongues. The obvious strategy behind this hidden hotness is that birds are able to spread the seeds much farther than land-living mammals do. Seems wise, but time has shown that humans with all the transportation technologies actually spread chilli fruits even wider around the world. And chili peppers have not only been used for eating but also as weapons thrown at enemies, and sometimes even as currency!
It is intriguing that chilies with their hotness became so accepted and popular in our culture. Apparently we like a moderate feel of something happening in our mouths, when pure flavor alone is not enough. Of course, we not only use chilli peppers to create pungency as there is also black pepper, paprika, or mustard available. The country that exceeds chilli consumption and use in cooking more than other countries is Mexico, and you sure know one thing or two about their food culture. All the salsas and meat sauces may have a dose of chili or jalapeno in them, and people love that kind of food.
What is the fuss about the hotness of capsaicin? Much have been said about risk of eating hot food and development of stomach ulcers or cancer. However, it doesn't seem like capsaicin does that. What it does for sure is to dilute our blood capillaries, as can be seen on faces of people who eat too much of chilli peppers. It also makes our body burn more food and store less of it as fat, and also makes us eat less of the hot dish, which has been utilized in one or other dietary programs. Capsaicin can also be used in medical treatment of body spots that need higher blood circulation, like in cases of muscle pain. Its main effect on the body though, when we eat it, is that it triggers the release of endorphins in our brains, making us feel good. Similar effects are shaped by physical exercise for example.
How do you handle chilli peppers so you don't end up with capsaicin all over your body? Remember that this molecule is fat-soluble and it stick easily to your fingers after you've handled the chilli seeds. For this reason, every time you've touched this fruit's hot seeds you better wash your hands thoroughly with soap to remove capsaicin, or it may end up in your eyes a moment later. If you still get too much hotness somewhere on your body or in your mouth then try to chill the place with ice-cold water or ice. If possible, use the soap to wash the capsaicin off.
The above is also worth to think about when preparing chilli peppers for your dish. You can control how hot your food will get by determining how much (if any) seeds you add to your dish. The flesh of the fruit per se is not that hot (of course, it can be diffusely 'stained' with some capsaicin from the seeds) so the thing to do for reducing the pungency is to simply remove the seeds and the white pith inside the fruit. And washing your hands afterwards to avoid sad consequences.
One tip before you cut the fruit open is to roll the fruit squeezing it lightly between the palms of your hands. This will release the seeds sticking to the flesh and they will be easier to remove.
When buying chilli peppers, buy the ones that are firm, unblemished, and have unwilted nice stems. That's basically it for chilli!