African and Caribbean cooking is not always very spicy: the strength of a chili pepper varies enormously by variety, and a few simple steps let you control, or even significantly reduce, the heat of a dish without giving up its flavors.
Not all African and Caribbean cuisines are equally spicy
The strength of a chili pepper is measured on the Scoville scale, developed in 1912 by American pharmacologist Wilbur Scoville to assess the concentration of capsaicin, the molecule responsible for the sensation of heat in the mouth. The most sought-after varieties, such as the scotch bonnet, native to the Caribbean and widely used in West Africa, the piri-piri from Southern and East Africa, or the Caribbean bondamanjak, sit between 50,000 and 350,000 Scoville units depending on the source, a strength comparable to the habanero. Other varieties, such as Tunisian baklouti, used in harissa, or paprika, a dried and sometimes smoked sweet pepper, remain much milder. Our guides cover the chili peppers most eaten in Africa and Caribbean chili pepper, variety by variety.
Removing the seeds is not enough to reduce the heat
Contrary to a widespread belief, capsaicin is not concentrated in the chili's seeds but in the placenta, the white membrane that holds them inside the fruit: it is thought to contain up to 80% of it. Removing just the seeds therefore changes a dish's heat very little. For a noticeable result, also remove this white membrane inside, in addition to the seeds, before cutting or slicing the chili pepper.
Controlling the heat while cooking
A chili pepper left whole in a simmered dish, a marinade or a broth, then removed at the end of cooking, releases less heat than a chili pepper that is cut or crushed, which puts all its content in direct contact with the dish. This is the technique used for a cod blaff: it flavors the dish, then is removed. Taste as you cook and add chili pepper gradually rather than all at once, since the heat is hard to correct once the dish is finished.
Choosing a milder chili pepper or spice
To liven up a dish without the strongest varieties, SAMIA ground smoked sweet chili, a smoked paprika made from sweet peppers, brings a smoky flavor without marked heat. It is a good starting point before moving on to stronger varieties such as SAMIA ground hot chili, to be used in very small amounts at first.
Frequently Asked Questions
Is it enough to remove the seeds for a milder chili pepper?
No. Capsaicin is concentrated mainly in the placenta, the white membrane surrounding the seeds, not in the seeds themselves. Remove both to significantly reduce the heat of a dish.
What is the hottest chili pepper in African cooking?
Scotch bonnet, widely used in West Africa, and piri-piri from Southern and East Africa are among the hottest, between 50,000 and 350,000 Scoville units depending on the source, a range comparable to the habanero.
Where to find chili peppers and mild spices in France?
NKOSI sells SAMIA ground smoked sweet chili and stronger chili peppers such as SAMIA ground hot chili, to be dosed to taste, and ships them from the Paris area within 24 to 72 working hours, to mainland France (2 to 3 working days) and to ten European countries. The minimum order is 39 €: in France, delivery to a pickup point is then free, and home delivery is free from 69 €.
Going further
To store them properly once purchased, see our article on storing dried chili peppers.
