Quote:
Originally Posted by zipcode
Sweeter as in less hot or actually sweet (as in sugar)? The capsaicin in the pepper is not going anywhere, through evaporation for example, since it is not really water soluble.
My jalapenos grown in pots are so insanely hot when ripe that even after cutting most of the placenta it's still too hot for me (I'm obviously not a hot pepper eater, but from the people I know I actually eat quite hot) (also I should note, that no matter how hot the pepper, the walls are never the least bit hot, at least in the capsicum species, so one can still eat a good part of it if you carefully cut everything). I think going high on EC in pots (like you would do to increase tomato taste) leads to much hotter peppers than normal.
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I find that the walls of the pepper do indeed have some heat. In an effort to make milder poppers for the family, I scrape the vein out with a spoon before stuffing but done are still pretty hot.
As far as the science behind the capsaicin, I have no idea why the pepper tastes sweeter and less heat intense, maybe the heat (Capsaicin) is still there but masked a bit by the sugars, who knows.
FWIW I can only say this has been the case for me with poblanos and Jalapeno's.