What You Need to Know
Capsaicin is solubilized into oil at 60–80 °C, while acetic acid from vinegar provides preservation through low pH. An emulsifier such as mustard or lecithin stabilizes the oil‑water interface, preventing phase separation. Heat‑sensitive volatile aromatics from garlic and smoked paprika are retained when temperatures stay below 90 °C.
Steps
- 1.
Frango Piri Piri (Portugal): Primary marinade and basting sauce for grilled chicken
- 2.
Piri Piri Prawns (Mozambique): Flame-cooking enhancer for shellfish
- 3.
Peri Peri Fries (South Africa): Post-frying seasoning blend
The Science
Primary Reaction
Extraction of capsaicin into oil and formation of an oil‑water emulsion