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Thread: O/T: Any Chemists? Pure capsaicin dulution

  1. #21
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    Chili Peppers are not to be played with. That chit is stupid.

    I use various peppers for my dish. I am a cook. JR
    My old yahoo group. Bridgeport Mill Group

    https://groups.yahoo.com/neo/groups/...port_mill/info

  2. #22
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    Quote Originally Posted by Machine View Post
    That's insane. lol Good luck with it. And those Carolina Reapers look like some serious kind bud.
    They are the kind yeah,, JR
    My old yahoo group. Bridgeport Mill Group

    https://groups.yahoo.com/neo/groups/...port_mill/info

  3. #23
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    If you want the taste, cut the veins out & take the seeds out of the peppers before using or drying them, all the taste with muck less heat.
    You can lead people to knowledge but you can't make them think.
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  4. #24
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    Capsaicin has a specific solubility in water (0.0013mg/100 ml according to the web); it’s completely soluble in alcohol, petrol, benzine etc, no figure for fats that I see.
    Mark

  5. #25
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    Have you looked at the patents on extraction? Even patents from the 1950's are still very interesting. It is apparently a complicated problem, and many aspects of the flavor, pigment and health benefits defy simple one-solvent extraction. At least one of the patents used enzymes to extract pigments.

    Something I didn't know - among many other uses, the pigment is put into chicken feed to improve the color of yolks.

    The better solvents and processes can be expensive. I'd expect differences between cheap extractions vs. more sophisticated.

    You're creating tinctures, so a lot of that won't apply directly.

  6. #26
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    Quote Originally Posted by J Tiers View Post
    Turns out capsaicin is a kind of painkiller... it doesn't burn as bad while you are eating, it's when you stop. I understand it is used for arthritis pain, not sure just how.
    It's a pain killer, a stimulant and cools you off. I used to keep a bottle of hot sauce in my tool pouch all the time and take a swig whenever I started to run down. In the summer I'd go through a bottle a day, cut back in the winter though because it makes you more sensitive to cold.

  7. #27
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    Quote Originally Posted by Glug View Post
    The better solvents and processes can be expensive. I'd expect differences between cheap extractions vs. more sophisticated.
    Yes, it is an expensive process besides the fact that a large amount of peppers need to be used.

    You can get some "synthesize capsaicin" out of India that is less expensive.

    Not for me. This stuff I have was made in Australia and is expensive. About $600 for one pound. JR
    My old yahoo group. Bridgeport Mill Group

    https://groups.yahoo.com/neo/groups/...port_mill/info

  8. #28
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    JR,

    What method do you prefer to dry your [to be red] Jalapenos?
    Thank you.

    Mike

  9. #29
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    Heh....I see some of those sauces are put out by the "Scoville food Institute" (so-called).... Kinda gives away what their schtick really is, doesn't it?
    1601

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  10. #30
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    Quote Originally Posted by MichaelP View Post
    JR,

    What method do you prefer to dry your [to be red] Jalapenos?
    Thank you.

    Mike
    For me air dry in a dark place. I have tried in openair and sun and they did not dry in th sun.

    My peppers are 4"x1.125" Green.

    Some fat fruit and to take it from fresh green to what I showed you is months. JR
    My old yahoo group. Bridgeport Mill Group

    https://groups.yahoo.com/neo/groups/...port_mill/info

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