Stoping Hands from Burning after Cutting Chilies

The first answer one always encounters when searching for ways to stop the burning hand pain after cutting chilies, is to wear gloves.  Of course, those who make the mistake of cutting chilies without gloves will definitely not make the same mistake twice.  However, this answer does nothing to relieve the desperate predicament of someone who has made this mistake and now has to find a way to fix it.  Since I speak from experience, I will provide my own experience as well as advice from on-line forums on this topic.
The substances which can help relieve the pain or eliminate it all together are listed in order of their degree of effectiveness.  The two types of substances are separated into coatings and washes. Coatings are meant to be left on your hands and washes are generally for soaking and then should be washed off.  Though washes should be used first, I have listed coatings first since these are the final miracle substances which can completely eliminate the burning pain.



Coatings:

1. Peppermint Extract: Pour a small amount of extract in your hand and rub all over your fingers. Repeat this process until all burning areas are coated with peppermint.  Depending on the strength of pepper, the peppermint extract can completely eliminate the burning.  However, be sure not to touch any water, ice or condensation or the extract will come off and your hands will burn again.  If this method does not work completely, wash your hands and try another wash method first.  Then coat your fingers once more with peppermint extract.
2. Vegetable Oil: Another type of coating which can eliminate the burning is vegetable oil.  I read about vegetable oil on-line but did not try it on purpose.  I discovered how nicely it worked later on in the day while eating french fries, which greased up my fingers.  So just as with the peppermint, coat your hands and fingers with the oil and then dry them with a paper towel.  Do not wash off the oil.  This is most effective if using a wash method first.  
3. Sour Cream: Though I did not try this method, many people reported that putting sour cream on your hands significantly reduces the pain and burning.  I did not try this since you will not be able to use you hands if you have sour cream on them.  This method can also be used as a wash to reduce pain and then vegetable oil or peppermint extract can be added as a coating.
4. Aloe vera: Aloe vera is effective for several minutes depending on the degree of burning in your hands. This should only be applied as a coat after using an initial wash method to reduce the burning.  This is also much less effective than the methods above so only use aloe vera if you have nothing else.
   

Washes:

1. Lime Juice: The most effective wash to reduce burning pain in your hands is lime juice.  So squeeze a lime or two over a bowl and dip your hands and fingers in the juice. Wash your hands and then apply a coat of peppermint or vegetable oil.
2. Rubbing Alcohol: Pour rubbing alcohol in a glass, soak your hands in the alcohol, and then wash your hands.  After drying your hands apply a coating substance.  If the burning subsides significantly, do not wash your hands and the alcohol may be tried as a coat as well.  I found that rubbing alcohol was significantly less effective than lime.
   
3. Bleach and water: Though bleach and water (1:5 ratio mix) is slightly more effective than rubbing alcohol, I have listed it last since it is the most toxic method.  If you decide to try bleach, assure you have a low ratio of bleach to water and then dip your hands into the mixture.  Do not soak since this could chemically burn your hands.  Immediately wash your hands until all of the bleach is off your hands.  This may take some time since since the bleach will be oily and will cling to your hands.  After your hands are completely clean, apply a coat of peppermint oil.  Beside peppermint being the most effective coating, it will also mask the strong smell of bleach on your hands which will linger for some time. 
   

So, if you are reading this since you were unfortunate enough to cut chilies without gloves, I hope this guide will help to solve your predicament.  However, if you have not yet made this mistake, you now know that the easiest way to solve this problem is to never have it. Wear gloves when cutting chilies! :)

Vanilla Research - The Basics

How to know what is safe, what is real, and what is good.

My most important discovery about vanilla is the FDA warning against Mexican vanilla extract, which is often not real vanilla and contains a toxic ingredient called coumarin.  Coumarin is dangerous for some since it is a blood thinner and considered toxic since it is a common ingredient in rat poison.  Though the FDA has banned the import of Mexican vanilla extract, it is more often finding its way into U.S. stores and restaurants.  Since this is only one of many ways vanilla extract is misrepresented as being real vanilla, a lot of people find it best to make their own vanilla extract from vanilla beans.

Vanilla Bean Retail Reviews:

• Vanilla Bean Review site: http://www.vanillareview.com/vanilla-bean-reviews-by-vendor/  (reviews on sites which sell vanilla beans) This site gives an indebth review on vanilla bean companies to include the quality of the beans and the customer service.

The best type of vanilla bean:  There is still much more to learn but so far it seems that the best type of vanilla bean is an organic planifolia bean.  The location should be listed and it is also nice to see "coumarin free" on the packaging.

Vanilla bean appearance, smell and texture: Should smell good (different for each type of bean), should be flexible and oily.  Dry, crackly, and mildewy beans are old and no good.

Extract Facts: When buying extract it is good to know that real vanilla will never be clear.  It should have an amber color. If it has a dark murky color, then it is not made with vanilla and may get its color from toxic materials or artificial colors.  Anything labeled "vanillin" is an artificial vanilla flavor made from chemicals.

Price: Shop around, but be wary of cheap vanilla since it may not be real. Rule of thumb is you get what you pay for. Furthermore, you are always better off buying beans and making your own extract.  Like other flavor extracts, the recipe is quite easy.  Take a look at this one: http://tipnut.com/homemade-vanilla-extract/

Banana Mango Milk Shake Recipe

Makes 2 servings.

• 1/2 cup whole milk
• 4-5 scoops of homemade vanilla ice-cream
• 1 banana (broken into pieces)
• 4-5 Tablespoons of homemade Mango Syrup (substitute with 1 Mango and 1-2 Tablespoons of Sugar or Honey

Mix all ingredients in a blender until it is smooth but not liquefied.
Note: Store bought ice-cream can be used but be sure to check for artificial colors, flavors and preservatives.  Also be aware that sugarless varieties are often sweetened with aspartame. To make this recipe more natural, organic milk and fruit can be used. This is also a Feingold Program Stage 1 recipe.

Homemade Mango Syrup

Mango syrup is delicious as an ice-cream topping, in milk shakes, and mixed with plain yogurt.


Makes 1 jar.

• 2 Mangoes (chopped)
• 1 cup sugar
• 1 cup water

Stir sugar and water over medium heat until sugar is dissolved. Bring mixture to a boil and then simmer for ten minutes to let the syrup thicken. Add mango chunks and bring to a boil. Simmer mixture for approximately 30 minutes or until the fruit is soft and breaking apart. Smash mango pieces into a pulp with a potato smasher and continue to simmer until the liquid has a thick syrup like texture. If mixture is allowed to simmer too long, it will turn into jam. Once syrup is ready, remove from heat and pour into a jar. Syrup can be refrigerated safely for up to two weeks.

Peanut Cashew Chocolates

Chocolates can be made with or without a candy mold.  Peanuts and cashews taste wonderful together but you can use any type of nuts in this recipe. This recipe can also be made with or without organic ingredients.

• 1 bar bakers semi-sweet chocolate (does not contain synthetic vanilla)
• 2 Tbsp organic shortening (approximate measurement)
• 1/2-1 tsp Sea Salt (ground into a fine powder with a stone mortar and pestle)
• 2-3 small handfuls of organic peanuts
• 2-3 small hand-fulls of cashew pieces

1. Melt chocolate using a double boiler or in the microwave.  If melting in the microwave, use a low setting and be sure to check and stir frequently so the chocolate does not burn.
2. Once the chocolate is partially melted, add the pulverised sea salt powder.  Regular salt will not dissolve thoroughly in the melted chocolate so making the salt into a powder will assure the salt will distribute evenly in the chocolates.
3. While the chocolate is melting finely chop the nuts handfuls at a time and add to a bowl.  If you are not using a chocolate mold, skip this step and use whole or broken nut pieces.
4. Once the chocolate is melted, stir in the shortening until it is completely melted. It is not entirely necessary to measure the shortening since it is an approximate amount.
5. Add the melted chocolate to the nuts until the mixture is creamy. However, it should be thick enough that the nuts are not swimming in the chocolate. If you added too much chocolate, stir in more nuts to get the right ratio.
6. If using a chocolate mold, scoop small spoonfuls of the chocolate-nut mixture and fill up each of the candy spaces in the mold. If you are not using a mold, place wax paper on a cookie sheet and drop spoonfuls of the mixture onto the wax paper. This will make chocolate-nut clusters instead of traditional chocolates which are also very good. Place the cookie sheet or candy mold in the refrigerate to cool and solidify the chocolates.

Return to Homemade Chocolates Page 

Homemade Lemon-lime Soda

Quick and Easy Lemon-Lime Soda without the high fructose corn syrup, preservatives or artificial flavors.

• 1 lemon
• 1 lime
• 1/4 cup sugar
• 1/4 cup water
• 1 8.5 FL oz bottle of seltzer (ingredients should only say carbonated water, nothing else)

Add sugar and water in a small pan. Stir constantly with a metal spoon over medium high heat for about 1 minute until the sugar is completely dissolved. Stop stirring and let the mixture come to a boil. Reduce heat to medium-low to low and simmer for 10 minutes.
While the syrup simmers, cut the lemon and lime in half and juice them using a hand or electric juicer. (Squeezing also works but produces less juice.) Pour the lemon and lime in a glass. Next pour the chilled seltzer into the class and spoon off the foam that will form from the carbonation. Once the syrup is ready, remove from the burner and let sit for a few minutes to cool. (syrup can also be prepared ahead of time and chilled in the refrigerator.) Pour sugar syrup into the glass and stir. Makes one serving.

Italian Style Egyptian Rice

Egyptian rice with a strong Italian flavor and aroma.

• 2 cups Egyptian or sushi rice
• 2 Tbsp butter
• 2 Tbsp canola oil
• 1/2 tsp salt
• 1/2 tsp garlic salt
• 1/2-1 tsp basil 
  
• dash of garlic powder
• pinch of turmeric (optional spice to give yellow color)
• 3 cups water
  

Melt butter in a large pot and add oil. Wash and drain rice.  Add rice to melted butter and oil.  Let rice soak up butter and oil for approximately 1 minute while adding spices. Stir in spices and add water. Cover and cook on high until water comes to a boil. Reduce heat to medium-low.  Simmer for 20 minutes and then turn off burner.  Let sit for an additional 10 minutes with the lid on before serving.