Not everything can be reheated in the microwave as many believe. In fact, there are foods that inside this appliance can be even dangerous.
This is the case of chilli peppers, chili peppers and other spicy foods that, by containing capsaicin, the substance responsible for that burning and itching in the mouth so loved or hated by many, can become a chemical weapon with just a heat stroke.
The reason is simple: capsaicin is a very volatile molecule, so when you heat food in the microwave, it will soften, allowing this substance to be released and also end up spreading throughout the environment. The result? When you open the door of the appliance, you may end up feeling the same as if you had been attacked with a self-defense spray, one of those that are prepared with pepper with the intention of causing the aggressor itchy eyes, nose, and mouth.
It does not always happen, since it depends on how much capsaicin is present in the food. But, since determining the level of spiciness of a chile on the Scoville scale is impossible without having tasted it first, we recommend that you never reheat them in the microwave to avoid an accident.
Accidents that are more common than you think, since in the United States the emergency services have already reported extreme cases, in which an entire building has even had to be evacuated due to the massive irritation caused by the capsaicin that had affected to all neighbors on the same floor.
So next time don't hesitate: if you want to cook chillies, chillies and hot peppers, it's best to do it on an outdoor grill or at home outside the microwave using a range hood. And if you decide to put chillies in this appliance, at least leave the door open for a while before approaching the dish.
