Is it possible to be allergic to red peppers because of its colour?

I have just started using Scotch Bonnet Peppers (very hot) in my cooking but wondered if there is any difference in the strength of heat depending on the colour of the pepper?

  • Answer:

    Fresh ripe Scotch Bonnets or Habaneros change from green to colors ranging from pumpkin orange to scarlet red. The oil that holds the heat peaked in the green stage so there should be no detectable difference. Colors other than green, and even dried ones seem to be hotter because they have lost some of thier water, hence the oil is more concentrated and not at all dilute yo...

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I think Scotch Bonnet's may be the hottest peppers around. If they are too much, there are hot ones that are less painful. Maybe you should work your way up a little at a time. Try jalapenos. They're pretty hot, but not that hot.

Sharona Life is a Tale Told by an Idiot

Looking at this website, http://www.nickys-nursery.co.uk/seeds/pages/veg-chilipepper-scotchbonnet.htm, it does seem that the more mature they are (hence the colour change) the hotter they are.

Mr Fixit

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