The Trick To Toning Down The Heat Of Scotch Bonnet Pepper In Any Dish - Chowhound

Camille Delbos/art In All Of Us/Getty Images The heat from chiles comes from a chemical called capsaicin, which some plants evolved to ward off rodents, insects, and other parasites. In mammals, capsaicin works as a neurotoxin, causing a burning sensation that (usually) discourages them from eating the fruit. This burning sensation is measured on the Scoville scale with Scoville heat units depending on the level…