1 tablespoon

This works for any kind of pepper and it depends on where you are burning.

If its in your mouth, from eating, you can neutralize the burning with dairy products, i.e. Ice Cream, Milk, etc.

If you squirted some in your eye just wash your eye out with water and let your eye tear up by blinking it to help wash it out!

Add some Scotch bonnet pepper, it's a mild pepper, during cooking. You won't be able to taste the bitterness.

If you're finished cooking, ALWAYS add dairy -- sour cream, yogurt, milk or cheese it will taste so good you wont stop eating. In no peppers there a chemical reaction that makes the pepper much much hotter/spicer almost unbarable.

This can happen if you use too much vinegar, or the wrong kind of vinegar. For every pound of peppers you are making, you should add 2 cups of 5% apple cider vinegar, or 2 cups of plain white 5% vinegar.

Tepin pepper tops out the Dremann Hotness Scale.

Without a weight there is no way to calculate this question !

Best way to change the heat level is to add to the sauce. Add non spiced sauce to what you have. If you had homemade sauce it is ok to add a can of store bought plain sauce to "dumbdown" the heat of the jalapeno. There is really no other remedy for over spiced food other than adding to the volume of the food it is in.

I have heard sugar, lots of it.

Depending on how you spell the word chile, you can get a different answer to this question. Among Chileheads and the New Mexico State University Chile Pepper Institute (see link below), the correct American English spelling of the fruit known as a "hot pepper" is "chile", the same as the country, although lower case. Chili is the name of the popular soup of the SW in the US (and TX ~ without beans) and it uses a spice mix called Chili Powder that contains chile powder along with cumin and other spices. The folks in the UK call chiles "chillies." If you are cold, you could be called chilly.

Now with terminology sorted out, chili (the soup) can be as hot as the chiles used to make it, so they can be equally hot to the chile or chile powder in the chili powder or that you might add in addition to the chili powder. Most commercial chili powder is not very hot, so Chileheads usually add more chile powder made of their favorite type of chiles to make it hotter.

There are some very mild chiles, such as New Mexico, Anaheim, banana and "cherry peppers", so if the chili is made with those types of chiles, it will be less hot.

Not even 1 .

Yes. A jalapeno pepper has been found to contain more Vitamin C than an orange. These peppers have also been known to ward off certain types of cancer.

eat very nourishing food that can go in smoothly in your mouth without you throwing up

2-6 wks

No. Use firm jalapenos.

In order to explain this, I need to strike up a little chemistry chat. So brace yourself.

Capsaicin is the active ingredient in pepper spray (which is nasty enough to be outlawed by the Hague Conventions on warfare). It's a hugely nasty irritant of skin and especially mucous membranes. And this is, of course, the active ingredient in peppers, notably of the capsicum family (you might recognize that name from Tabasco sauce). In its raw form, it's WAY more "hot" than habaneros or Scotch bonnet peppers -- which are arguably the hottest in the world.

The capsaicin bonds to the chemo receptors in your skin and mucous membranes that carry the pain signal to the brain (mostly the receptors that transfer "abrasion" more than "heat," but who can tell when it really hurts?), and it turns that signal ON. After a few seconds, this bond is VERY strong. Alcohol and water won't break it, nor will oils. You might do better with detergents, but at an industrial strength that would be dangerous to use, so that won't do.

So what DO you do?

Well -- mostly you treat as you would any chemical burn. Flush for a long time with cool water, and be REALLY careful not to cross-contaminate -- wear gloves, eye protection -- the works. Apply a pain cream after that, and bandage in case the delicate skin breaks.

I should add that, when I chop peppers that are high up the Scoville scale (the old-school, imprecise, but user-friendly scale used to measure how hot peppers are), I dress up like a spaceman. That is to say, I use eye protection, gloves, a plastic cutting board sheet that I can wash for a day, etc. When I treat a pepper burn (or, worse, a pepper spray burn), I'm even more careful.

There is one more idea you can try (which is why I gave you the chemistry lesson): The principle protein in milk is casein and, for reasons my limited chemistry fails to explain, capsaicin bonds more readily to casein than it does to YOU. So you might try flushing the burned area with milk. If you're eating hot chilis and your mouth is on fire, this actually works, at least better than anything else I can think of (and lord knows I've tried). I would think it doesn't work as well topically, where the skin is less delicate than in the mouth, but, as it's harmless, give it a try.

Yes, as well as most natural foods.

Check the nutritional value of jalapeños..they contain allot of vitiman c and potassium. Along with many other vitamins minerals. Maybe, the craving you are having might be for the vitamins etc.? Hope this helps. :)

i did this last night. NO WATER. bad...water spread it to my other eye and my mouth.

milk. soak a paper towel in milk and set it on your eyes until you can open your eyes, and get it to drip in the corners of eyes to get it in there.

trust me. :)

It depends on the siz of the peppers.

Yes it is bad for the immune system but also you can take it as advantage if you want your dog to keep away from some stuff by using chilli powder repellent. Capsaicin, the chemical that puts the spice in chili peppers, is irritating to a dog's sensitive nose. Because of this, most dogs will avoid anything that smells like a chili pepper. You can rub or sprinkle cayenne powder and dried chili powder directly on objects and areas where dogs are unwanted. You can also mix it with water for a spray solution that will repel dogs.

The Scotch Bonnet is much, much hotter than the Serrano. Serranos tend to be hotter than jalapenos, as a comparison point, and they cap off at about 23,000 Scoville Heat Units. However, you can get some serranos that have very little heat, at least as mild as the mildest jalapeno. Although the hottest Serrano chile will feel like fire to the inexperienced, the mildest Scotch Bonnet will blow it away. Scotch Bonnets are comparable to Habanero chiles, at 150,000 to 325,000 Scoville Heat Units. They are among the hottest chile peppers commonly used although not the hottest by today's standards, since there are chile peppers at close to 1.5 million Scoville Units.