I have just made some tomato soup and added one of my chillies - I tasted it before I added and it was a mild one.
So why is it that when I taste the soup it now has quite a kick to it?
the heat in chilis is not evenly distributed. The main heat is in the white bit on the inside near he stem.....
Did you add the seeds?.....The seeds are hotter than the chilli !
Duke :D
I took all the seeds and the white membrane out and only put in the flesh. It is a mystery to me as the chilli was really mild when I tasted it raw.
I tried a piece near the stem - do you think it gets hotter nearer the end?
I know how you feel! I made some chilli jam with a combo of Ring of Fire and Cherry Bomb/sweet red pepper in a 25/25/50 ratio and thought I'd be alright but it's still come out hot, hot, hot even without the seeds and membranes.
Chillies are hotter near the stalk end, but agree they do seem to gain extra heat when cooked, especially if put into the early stages of a recipe.