How can we extract poisonous enzymes in chili and make that plant taste sweet again.

Answer 1

There is currently no proven method to eliminate the natural spiciness of chili peppers while retaining their original flavor. The spiciness in chili peppers comes from a compound called capsaicin, which activates heat receptors in the mouth.

However, if you are interested in removing the poisonous enzymes in chili peppers, it is possible to neutralize them by cooking or processing the peppers at high temperatures. Boiling, roasting, or drying the peppers can help break down and reduce these enzymes.

To make the chili peppers taste sweeter, you can try adding sugar or a sweetening agent during the cooking process. You can also balance out the spiciness by adding other ingredients such as tomatoes, bell peppers, or onions to create a milder and sweeter flavor profile. Keep in mind that changing the natural taste of chili peppers may alter the overall flavor profile of dishes that use them.