3 ms·
That could be because the chili molecule has polarity and clumps together in fatty environments, like meat sauces and yoghurt. Conversely it gets dispersed by w
by ENIanDEM 5y ago
That could be because the chili molecule has polarity and clumps together in fatty environments, like meat sauces and yoghurt. Conversely it gets dispersed by water. That recipe probably has a bit less fat than what your usual meaty one has, so less chili goes further :)
- pezezin 5y agoIt's actually the other way around: capsaicin is non-polar, that's why it is hydrophobic but soluble in oil and fat.