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Chilli
is hot and stimulating with very less aroma when eaten. Chilli contains capsaicin, an alkaloid substance which makes chilli hot to taste. Capsaicin is present in chilli seeds and membranes. When chilli powder is swallowed, capsaicin makes the brain to release a neurotransmitter called substance P. This makes brain think that the body is in pain making body respond to chilli. The heart beats rapidly and the natural painkiller endorphin is secreted. You can lay out the chillies in sun. As the sun does not dry the chillies completely, it is good to smoke to preserve them.
You can dry, freeze, or smoke the chillies to preserve them. Do not forget to break the stalks. This will preserve both green chilli and red chilli for longer time. You can store them in air tight container and keep it away from heat. Chillies can also be preserved by canning them. Green chillies can be preserved and prevented from turning it red by removing the stalk and storing them in dry bags. Milk, Milk cream, curd, and other dairy products will reduce the burning sensation in your mouth. Drinking water will not help the situation.Apply oil to your hands before cutting the chillies. If you have not used oil and feel burning sensation then it is good to wash them with sugar and tamarind. Dried ground red chili can be used in homemade curry pastes when you are in a hurry or to spice up ready-made curry pastes. Store tightly sealed in a cool, dry place up to one year once opened.
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