Photo by Scott T. Smith/CORBIS
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Web Exclusive…
Some Like It (Very) Hot
By Sacha E. Cohen, November 2003
Everything you ever wanted to know about chili peppers but were afraid to ask
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As with so many things in life, size does matter: the smaller the pepper,
the hotter it will be.
A compound called capsaicin, which is found mostly in a pepper's seeds
and membrane, is responsible for the heat. Not only can this powerful compound
make your tongue feel like it's on fire, it can also burn skin and eyes.
(Consider wearing rubber gloves when handling hot peppers, and avoid any contact
with your eyes.)
If you've unwittingly eaten a super-spicy pepper, don't reach for
water to soothe your palate. It won't stop the burning because
capsaicinoids are not soluble in water. Try drinking milk or eating ice cream
instead; the fat in both will help wash away the capsaicin.
Pepper heat is measured using the Scoville test, which measures pungency
(heat) in multiples of 100 units. Sweet bell peppers have zero Scoville units,
chipotle (dried, smoked jalapeño pepper) has 5,000+, and the formidable
Habanero has an eye-watering 300,000+.
There are more than 200 varieties, and over 100 are indigenous to Mexico.
They come in all shapes and sizes—from 1/4-inch to 12 inches—and in
colors including yellow, green, red, and black. Some are mellow and mild like
the Anaheim chili, while others such as the Jamaican hot or cayenne pepper are
off-the-charts hot.
When picking peppers at the market, look for ones that have deep, vivid
colors, and avoid those that show any sign of shriveling or soft spots. When
you get them home, store them in the vegetable bin of the fridge.
Not only do chilies give a little (or a lot) of extra pizzazz to food,
they're also fat free and low in calories and sodium. Plus,
they're a rich source of vitamins A and C and a good source of folic acid,
potassium, and vitamin E.
Capsaicin helps the body produce endorphins, which promote a feeling of
well-being that can last several hours. This so-called high is similar to the
feeling that thrill seekers get after bungee jumping or sky diving. Our love affair with all things pepper is so passionate, there's
even an International Society of Hot Sauce
Aficionados.
Have you ever wondered why some people get all fired up about sauces with
names like Dave's Insanity Sauce and Mad Dog Inferno Extreme Hot sauce,
while others won't get near the stuff? Food allergies and heartburn aside,
people who eat lots of spicy capsaicin food build up a tolerance to it: The
more they eat, the less effect it has.
So, eat up, enjoy, and keep the milk nearby.
Now, check out our
interactive guide to popular peppers' heat to see how your favorite
pepper stacks up on the Scoville scale.
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