Mamta's Kitchen - A Family Cookbook
Capsaicin oil used as a paint stripper??
Sorry Andrew, I am trying to re-post it from you with your name on it, but it isn't working. If you are still on line, post it again, I will then delete this thread.
Mamta
Yes, I was aware that capsaicin is highly poisonous at high concentrations.
You've probably heard of the Scoville scale which measures the hotness of a chilli - it' the capsaicin that's being measured.
It is toxic so if you ingest it in high volumes you will certainly feel it - your body will react as it does to many poisons - vomiting, diarrhoea, stomach pain etc.
That's why I never understand the macho competitiveness to eat the hottest chilli!
I can well believe that at a high concentration capsaicin oil would make a good paint stripper but would be suprised it is comercially viable.
Even when capsaicin is medically prescribed as a topical pain relief (for arthritis, neuralgia, shingles) it is only at a concentration of 0.025%
Winton
capsaicin is not an oil, it is a white crystalline solid when pure, and very hazardous.
I think someone might mean capsicum oil, but I haven't heard of it.
As for paint stripper, many essential oils will dissolve plastic. A bottle of lime oil ( not lime infused oil, but pure lime oil, very expensive) I have has a warning on the bottle not to use plastic spoons!!!
I have a small collection of essential oils (I used to make my own perfume) and once dripped a few drops of each onto a polystyrene tile (as you do?), about half of them went straight through the 12mm thick tile!! Makes one wonder what affect they have on skin, stomach lining, etc. The tile looked awful, but smelt wonderful for about a month!!!
LOL, that's if they haven't melted away before hand. Someone will end up being a nice blob of lime scented sludge :-/
sounds like me, a blob of lime scented sludge. LOL! speaking of which..........
Have we stumbled across an eco-friendly alternative to cremation? Fragrant and no carbon footprint!. Should we be changing our wills? "I desire my body be dissolved in lime oil." Could be quite some undertaking!
might have to be careful about what one was put in, the lime oil might dissolve all, a kind of modern day 'China Syndrome' or oil well!
Maybe Mamta's kitchen should start selling his and hers lime oil and pure capsaicin resistant all in one toxic suits, because you never know when you might want to experiment with a little lime oil :-)
Mamta's Kitchen already does Andrew, though partners at MK Amazon Store.
This dashing lime green suit, suitable for culinary work, capsicumers, perfumers, new-age undertakers and every day biological incidents. Aprons also available if you don't want to risk ruining your official MK chef's apron.
http://www.aspli.com/safety/6/53/0/1/chemical-protection?gclid=CMaFnejEzKMCFan-2AodkCMdbw
Lime green too, nice touch, Winton!
Joking aside, I caught a glimpse of something on the TV a few nights ago about Indian chefs working in the US. They have invented a curry so hot that the chefs wear gas masks when they are cooking it LOL! I'm guessing it has something to do with the fumes that are given off when they fry super hot peppers like the Bhut Jolokia. Whatever next? When will it end? :-/
The Bhut Jolokia was virtually unheard of in this country until the Dorset Naga got media attention, and now someone has come up with a chilli called the infinity chilli that is said to be even hotter than the Dorset naga. More and more people in the UK are starting chilli farms and creating their own brand of hot sauce(s). It's like a competition to see who can create the hottest sauce, but people don't just use chillies now, they use scoville extracts too LOL! There was a company selling a hot sauce at some chilli festival in England, but the sauce was so hot that a few people had some adverse reaction to it and needed medical treatment. Needless to say that they were told to stop selling the sauce.
Britain is seriously becoming a nation of chilli lovers...
was just making some chips for tea, and I happened to pick up a fresh green chilli. Yep, threw that in with the chips. It puffed up a little, and that was it. When cool, I tasted it, very pleasant flavour, then the heat hit me, wow! So I took out all the chips and threw in about 6 chillies. Bad move, after about 30 seconds, they started to explode!!!!. Turned the gas off, and fished them out. When cool, they were excellent, the flavour is quite amazing, but the heat!!!
Oh dear! Chillis have to have a slit in them before you put them in hot oil, even if they are covered in besan batter for pakoras. Otherwise they do explode, I am afraid!
When I was younger we used to buy a portion of chips and a carton of curry sauce from the local Chinese chippy. Eating the chips and dipping in the curry as normal, but one time drank what was left of the (fairly mild, yellowy/green) curry sauce and (as you do?) we blew hard against the expanded polystyrene cup it came in. The cup went slightly yellow and the expanded'ness collapsed a little making it slightly harder !
Steve