In article om>,
"Bob Terwilliger" > wrote:

> Christine wrote:
>
> >> Did you at least cut the Scotch Bonnet chile in half, or was it just a
> >> pointless addition to be removed later?
> >>
> >
> > What would be pointless about removing it later? It would still give the
> > soup a bit of heat..maybe more than a bit of heat, even if it were removed
> > later. I don't see it as pointless... I probably would do that
> > myself..just to get a bit of heat and some of the flavor..
>
> Chile skins have a natural wax-like coating (called a "cuticle") which
> protects them from the elements when they're on the plant. Putting a whole
> chile into a soup will do nothing whatsoever for the flavor.

One of the notes by a contributor suggests:

" Sliced 4 little notches into the Scotch Bonnet peppers"

--
Dan Abel
Petaluma, California USA