triskal on Nostr: Yes. Capsaicin is oil-soluble, so when it is cooked, some of it will aerosolize ...
Yes. Capsaicin is oil-soluble, so when it is cooked, some of it will aerosolize and/or get thinned out in other oils in the food. Likewise, when pickled, the capsaicin is thinned out in the vinegar, which is a solvent.
Published at
2024-05-01 03:38:58Event JSON
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