By knowing the type of chillies that exist in Indonesia we can know the content that is in it. One of them is the content of Capsaicin which triggers spicy flavor. Capsaicin is a nonpolar substance that can not be mixed with water. That is why when spiciness can not be eliminated by drinking water.
A good way to eliminate them is to consume drinks or foods that contain oils or fats like milk. After knowing the spicy flavor, we can calmly enjoy spicy dishes.
Big Chili
This chili has a length of 10 to 15 cm with a diameter of 2-3 cm. Thick and not too spicy. If it is ripe has a bright red color. Big red chili is often used in making rendang.
Has a slight scent. For this reason why chili is rarely used raw, with heated function also to remove the aroma. Chili is still young or green is often also used as a stir-fry or sambal lado mudo.