Prevent pepper spray effect when cooking raw hot peppers
Something I've noticed when using raw, fresh jalapeños and adding them directly to heat. It can sometimes put out a "pepper spray" which can make you and others around the area you are cooking cough and have trouble breathing.
So my question is, how to prevent this? And other tips for working with even hotter peppers that need very little to create a spicy atmosphere.
EDIT: Don't think the linked question is very helpful in terms of cooking with hot peppers, seems more to do with oil use.
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For peppers, you’ll want to cook them on an outside grill or inside on very low heat and without oil.
You have a couple of options, one is to wear a respirator or a bandanna that is soaked with water over your mouth. There really isn't any way around these fumes being created when you put peppers on a hot pan unless you cook them at a very low temperature. The reason is that the capsaicin molecules become airborne when heated.
Whenever I cook with peppers I incorporate them in with the dish after I have done any sort of frying.
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