154 // 155 The Science of Vegetables, Fruits, Nuts, and Seeds

How do I chop an onion Why do different-colored

WITHOUT CRYING? PEPPERS TASTE
Learn how to combat an onion’s self-defense mechanism. DIFFERENT?
There’s more to pepper flavor than meets the eye.
Like many vegetables, onions don’t like being eaten. Damage
to onion cells results in their releasing an irritating gas called the
Of all the many colors of pepper, green ones are
lachrymatory factor (see Cell anatomy, below), intended to ward off
the odd ones out. They are under-ripe peppers, rather
animals and insects. Once this gas reaches the surface of your eyes,
than a variety in their own right. This means that
it reacts with water on your eyeballs and turns into sulfuric acid,
they contain plenty of chlorophyll, a green pigment
among other irritating chemicals. Your eyes then release tears in
that harnesses the power of sunlight to create energy.
an effort to wash away the painful acid. There are a variety of ways
As the pepper reaches maturity, chlorophyll is no
to reduce how much of the irritating gas reaches your eyes (see
longer needed to supply the plant with fuel, so it
below), but whichever strategy you use, always use a sharp knife
breaks down, and, as in an autumn leaf, other
and try to make as few incisions as possible to cause the least
pigments reveal themselves. The colors and flavors
damage to cells and so minimize the release of irritants.
that develop depend on the variety of pepper (see
right). The texture softens as the pectin that holds
the fruit together weakens, carbohydrates break down
into sugars, and new flavors and aromas develop.

Chilling Precooking Face protection Immersion

Keep onions in the Blanch whole Wear tightly fitting Chop onions in a
fridge or put them onions briefly goggles and a bowl of water or
in the freezer for before use nose plug to help under a running
30 mins before use to deactivate prevent irritants tap to keep the
to slow down the irritant-releasing from reaching your irritating mist from
release of enzymes. enzymes. tear ducts. reaching your face.

Irritating sulfur-
containing gas.

Sulfur-containing
amino acid.

Enzymes freed from

damaged cells react Y E LL O W O RA N GE
with amino acids
to make irritating gas.
Flavor Flavor
Light and fruity-tasting, Rich in brightly colored
yellow peppers take beta-carotene, orange
Cell anatomy of a their color from lutein. peppers are mild
and sweet.
raw onion cell How to use
Their natural sweetness How to use
Slicing or chopping onions damages suits eating raw, grilled, Finely slice them and
onion cells, activating defensive or broiled. add raw to salads, chop
finely and add to dips, or
enzymes. These enzymes cause use as a sweet note in
sulfur molecules in the cell to stir-fries.
split and release an irritating gas
called the lachrymatory factor.