Why is garlic not spicy when cooked, but still spicy when pepper is cooked?

Garlic spicy is propylene sulfide, chili pepper is capsaicin, and high-temperature sulfide propylene will volatilize, so garlic is not spicy, while capsaicin will not volatilize, so chili pepper is still spicy! Satisfied.

Hello! The ingredients of spicy are different.

Garlic and other spicy substances decompose at high temperatures and become non-spicy substances. The capsaicin of chili pepper and ginger does not break down, so it will still retain its spicy taste.

Oh, you're really asking a particularly interesting question, don't you really understand this!

Because the main component of garlic to produce spicy taste is diallyl sulfide, including diallyl monosulfide, diallyl disulfide, diallyl trisulfide and allinine, etc., these components are easy to decompose when heated, and they are not spicy after decomposition; Capsaicin (capsaicin), the main component of chili peppers that produce their spicy taste, is partially broken down when heated, but not as thoroughly as garlic.

The chemical composition of garlic is very complex, in addition to the sulfur-containing organic compounds of the unique active substances of garlic, it is also rich in polysaccharides, proteins, volatile oils, amino acids, vitamins, saponins, flavonoids, polyphenols, lectins, prostaglandins, bio-detection active enzymes and silver-rich macronutrients and trace elements.

Summary. Not exactly, after the pepper is fried, it will only reduce the spiciness of the pepper a little bit, and the capsaicin molecules in it will be destroyed after the pepper is boiled at high temperature, resulting in a decrease in the spiciness. But the strong spiciness is not only made up of capsaicin, but also the combined action of other compounds.

So even if the pepper is sautéed, there is a chance that it will leave some spiciness. In addition, different chili pepper species, freshness, cooking methods, etc., will also affect the spiciness of chili peppers. Therefore, the strength of the spiciness varies from person to person, and it is necessary for individuals to try and adapt.

Not exactly, after the chili pepper is fried, it will only reduce the spiciness a little bit, and the capsaicin molecules in it will be destroyed after the chili pepper is boiled and fried at high temperature, resulting in a decrease in the spiciness of the chili pepper. But the strong spiciness is not only made up of capsicum flanin, but also the combined action of other compounds. So even if the pepper is sautéed, there is a chance that it will leave some spiciness.

In addition, the type of chili pepper, freshness, and cooking method will also affect the spiciness of the chili pepper. Therefore, the strength of the spiciness varies from person to person, and it is necessary for individuals to try and adapt.

If you find that the food is too spicy, you can try the following methods to reduce the spiciness:1Add acidic foods:

For example, lemon juice, vinegar or tomato sauce can neutralize the spiciness of the pepper. 2.Add starchy foods:

For example, rice, bread crumbs or mashed potatoes can adsorb spicy substances in chili peppers. 3.Add sweets:

For example, sugar, honey or syrup can neutralize the spiciness and make the taste softer. 4.Add dairy products:

For example, yogurt, cheese or milk, etc., their milk fat can absorb spicy substances and play a role in softening the taste. 5.Add spices:

For example, celery, coriander, peppercorns, etc., their smell can disperse the spiciness of chili peppers. Note: It is necessary to choose the method according to the personal taste and mix it appropriately.

If the pepper is too strong, you can try to remove some of the peppers in moderation.

So how to stir-fry to best bring out the spiciness of the pepper itself.

When stir-frying chili peppers, you can try the following methods to stimulate the spiciness of the pepper itself:1Set aside after slicing:

Thinly slice the peppers and leave them at room temperature for a few minutes to allow the capsaicin in the peppers to evaporate more quickly and enhance the spiciness. 2.Stir-fry until fragrant and then add chili peppers:

Before adding chili peppers to the pot, sauté the onions, ginger, garlic and other accessories until fragrant, and then add the chili peppers when the aroma in the pot is strong, so that the spicy taste will be more distinct. 3.High Heat Cooking:

After heating the oil in the pan, add the chili peppers and stir-fry them quickly, which will allow the spiciness to be fully released in a short period of time, making the peppers more spicy. 4.Garnish food:

When adding chili peppers to side dishes or soups, you can stick them to the surface of the ingredients to make the peppers more spicy throughout the dish or soup. It should be noted that overheating or charring will reduce the spiciness of the chili, so try to avoid boiling or burning when stir-frying. In addition, some peppers may be milder by nature, in which case you can choose a spicier pepper instead or use multiple peppers together.