RE: [CH] Bell peppers

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> From: owner-chile-heads@globalgarden.com
> [mailto:owner-chile-heads@globalgarden.com]On Behalf Of Andrew Healy

> While a healthy debate is raging, about Bell Peppers, I would
> suggest that
> soaking two TABLESPOONS of black peppercorns (heaped)- either whole or
> crushed- in a half pint of boiling [but unheated] water
> overnight (then the
> swollen corns are removed- they are tasty too.) makes a powerful
> peppery/capsaicin stock.  Use it with a stir fry etc- try it;

I'd like to try it.

But 2 questions 1) How do you boil unheated water?  In a vacuum?

And 2) (my real question)  Is black pepper capsaicin based?  I thought
only the New World chiles had capsaicin?

Cheers,

Riley

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