Safe Handling of Extremely Hot Peppers in Cooking
Paul Hollywood's observation "now this is the chili!" confirming noticeable heat without being overwhelming demonstrates successful navigation of cooking with extremely hot peppers like scotch bonnets that rank 100000-350000 Scoville units requiring careful handling and measured application.
The comprehensive safety protocol of wearing gloves when handling, avoiding touching face or eyes, washing all surfaces thoroughly, and starting conservatively reflects understanding that capsaicin the compound creating heat in peppers is oil-based and doesn't wash away with water alone requiring soap or fat to remove effectively. The seed and membrane removal technique for controlling heat recognizes that while pepper flesh contains some capsaicin, highest concentrations exist in white pith and seeds allowing cooks to adjust intensity by including or excluding these parts rather than using more or less whole pepper.
The gradual heat build Mary Berry described as "revving up your taste buds" results from even distribution through dough during mixing ensuring every bite contains consistent amount rather than concentrated pockets that might overwhelm, similar to how well-mixed spice blends create balanced flavor while uneven distribution creates hot spots. The warning guests instruction before serving acknowledges ethical responsibility when cooking with serious heat as individual tolerance varies enormously and surprising people with unexpected intensity breaks trust and potentially causes real discomfort or distress especially for those with low tolerance or medical conditions affected by capsaicin. The "you can always add more heat but can't take it away" philosophy applies to all irreversible cooking decisions like salt, reduction, or caramelization, advocating for incremental approach and tasting throughout process rather than aggressive seasoning requiring rescue attempts. This safety-first approach extends to all potentially dangerous cooking ingredients and techniques: handling raw poultry requires sanitation, working with hot oil demands attention and proper equipment, using mandoline needs protective gloves, or flambéing requires fire safety awareness, proving that respect for ingredients and processes prevents accidents while carelessness or overconfidence leads to injury, waste, or ruined dishes.
