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photo: scott T. Smith/corbis |
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Some Like It (Very) Hot
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 cholesterol 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 promotes 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. America's 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. Learn more about the dietary benefits of chili peppers. |
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