Yes, chillies generally lose some heat when cooked.
The heat in chillies comes from capsaicin, a chemical compound concentrated in the pepper's internal membranes. While capsaicin itself doesn't break down significantly during cooking, its perception of heat can be reduced. This happens through a few mechanisms:
- Dilution: Cooking often involves adding liquids and other ingredients, which dilutes the capsaicin and spreads it out, reducing its concentration in each bite.
- Integration with Other Flavors: Cooking allows the chilli's heat to integrate with other flavors in the dish. This blending of flavors can make the heat seem less intense.
- Breakdown of Cell Structure: The cooking process breaks down the cell structure of the chilli, releasing capsaicin but also distributing it throughout the dish more evenly. While this may sound like it would increase heat, the overall effect is usually a reduction in perceived spiciness due to the wider distribution.
- Volatilization: Some of the volatile compounds contributing to the chilli's flavor and heat might evaporate during cooking, although capsaicin itself is not highly volatile.
How Much Heat is Lost?
The exact reduction in heat varies depending on several factors:
- Cooking Method: Longer cooking times and methods involving high heat can lead to a greater reduction in heat.
- Type of Chilli: Some chillies are more robust and retain their heat better than others.
- Ingredients: The presence of fats, acids, or sugars in the dish can influence how the heat is perceived. Dairy products, for example, are known to bind to capsaicin and reduce its burning sensation.
While it's difficult to give a precise percentage, some sources suggest a heat reduction of up to 30% is possible during cooking. For example, a Jalapeno pepper might become noticeably milder, while an extremely hot Ghost pepper may still remain intensely spicy even after cooking.
In Summary:
Cooking chillies generally reduces their heat due to dilution, integration with other flavors, breakdown of cell structure and potential volatilization. The degree of heat loss depends on the cooking method, type of chilli, and other ingredients used.
