What You Need to Know
Mechanical shearing ruptures pepper cell walls, releasing pectin and mucilage that act as natural emulsifiers and allowing oil to form a stable emulsion. The slight temperature rise (≈38–45 °C) and alkaline pH (5.5–6.0) promote enzymatic conversion of carotenoid precursors, deepening the paste’s orange‑red hue. Excessive grinding (>15 min) can thermally degrade volatile terpenes and oxidize capsaicinoids, muting heat and producing off‑flavors.
The Science
Primary Reaction
Mechanical shearing and frictional heat cause cell wall rupture, pectin release, and capsaicinoid extraction