Placenta

Spice

Placenta

Chilli placenta is the pale internal rib tissue that attaches seeds to the pod—the hottest part for many cultivars because capsaicin glands concentrate there. Removing it is the main way to tame a chilli without losing all flavour from the flesh. Mince into hot sauces when maximum burn is wanted, or discard for milder dishes. Avoid touching eyes after handling. Dried placenta and ribs also drive heat in crushed chilli flakes.

Track this ingredient

Unit

Characteristics

Preparations

CookedDriedFreshPreparedRaw

Traits

PlacentaPortionPrep ReadyPrimary YieldVersatile

Nutrition and pairings

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 308

Amount per 100 g

  • Total Fat 7.71 g
  • Saturated Fat 2.22 g
  • Trans Fat 0 g
  • Monounsaturated Fat 2.09 g
  • Polyunsaturated Fat 3.4 g
  • Cholesterol 0 mg
  • Sodium 41.8 mg
  • Salt 0.11 g
  • Total Carbohydrate 49.7 g
  • Dietary Fibre 23.7 g
  • Total Sugars 5 g
  • Complex / starch 15.1 g
  • Protein 9.99 g
  • Water 27.6 g
Detailed nutrients

Placenta of Chilli: composition reflects this culinary part relative to the whole ingredient.

History

MX

Indigenous chilli preparation included managing heat by how much inner pith was kept.

Hot-sauce makers deliberately retained placenta for extreme heat profiles.

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