Few ingredients have the same hold over spicy food lovers as chilis. The chili pepper comes from South America but is found in cuisines worldwide. There are over 4,000 varieties that range from sweet to pungent.
The most potent chilis contain high levels of capsaicin, a chemical that causes a burning sensation when it comes across receptors in the mouth, tongue, and digestive system. The capsaicin level in very spicy chili varieties is so high that it can cause serious gastrointestinal problems. Despite the risks, spicy food lovers can’t get enough of hot chili peppers.
Chili growers are constantly pushing the limits of how much capsaicin a single chili can contain. The Scoville scale, a unit for measuring chili pepper heat flavor, is one way to assess a pepper’s spiciness.
Exploring the Scoville Scale
The Scoville scale dates back to the early 20th century. The scale measures how diluted a chili pepper must be for its heat sensation to become neutralized.
A simplified version of the Scoville scale simply ranks each pepper by its heat sensation. The scale goes from neutral to harmful. As this can be subjective, each descriptor aligns with the quantitative Scoville unit.
One Scoville unit is equivalent to one dilution. So, a pepper with a rating of 200 must be diluted 200 times to remove the heat sensation. Peppers start to taste spicy at around 1,000 units.
Some of the most commonly eaten peppers in the world have ratings well above 10,000 units, including the cayenne pepper, bird’s eye chili, and habanero. Once the scale goes above 1 million units, the capsaicin level starts to become unpalatable. However, some people love spicy flavors so much that the side effects are worth the experience.
The scale begins with the benign bell pepper, which contains no capsaicin. Front there, the scale quickly escalates to the most widely consumed chili peppers: tabasco and jalapeños.
Further up the scale, cayenne peppers hold a “scorching” ranking, while habaneros are almost volcanic. The hottest known pepper in the world, Carolina Reaper, is in the dangerous category, while pure capsaicin is considered harmful.
Despite chilis on the higher end of the scale producing a burning sensation, it doesn’t stop people from enjoying them. Some researchers believe that spicy food lovers associate the stinging sensation with pleasure.
Popular Chili Pepper Varieties
Some of the spiciest cuisines in the world owe their pungent flavor to chilis. Indian dishes feature some of the spiciest chilis in the world, including the bhut jolokia, or ghost pepper, which has a volcanic score on the Scoville scale. Milder, but still quite pungent Indian green chilis are found in a variety of curries, soups, and sauces.
Mexican food is also well known for its spices. Jalapeño chilis are used to add a kick to traditional nachos or stuffed with meat and cheese. The spicy habanero originated in the Amazon basin and gradually spread throughout Central America. It is used as a salsa base and paired with sweet, tangy ingredients, like mangos.
Thailand is another nation renowned for its spicy cuisine. The famed Thai bird’s eye chili once held the ranking as the hottest chili pepper in the world. This chili is a common ingredient in Thai papaya salad, which balances the pungent flavor with thin slices of fruit.
Tips for Eating Spicy Peppers
Eating chili dishes is a great culinary experience. However, approaching new chili varieties with awareness is essential for avoiding unpleasant side effects or experiences.
Capsaicin tolerance is based on several factors. Genetics can influence how many capsaicin-responsive receptors lie in a person’s mucus membranes. People with naturally lower receptors have a higher tolerance for spicy foods. On the other hand, some people have far more receptors than average and display a sensitivity to capsaicin.
In addition, capsaicin tolerance tends to build with exposure. This is one reason why people who are used to spicy cuisines can tolerate chilis that are very high on the Scoville scale.
Experts advise starting with chilis low on the Scoville scale, such red and green bell peppers. After building a tolerance to that sensation, slowly move up the scale and introduce spicier and spicier chilis.
Knowing how to neutralize capsaicin can also help. High-fat dairy products like milk or cream-based dressing help coat the mucus membrane and reduce capsaicin’s sting. Eating bread or rice between bites of spicy dishes can also absorb some of the heat sensation and make it more tolerable.
Capsaicin doesn’t need to be ingested to pose problems. Simply handling the seeds or flesh of a very spicy chili can cause skin irritation. Touching the eyes or other body parts can spread capsaicin to those sensitive areas. To prevent any issues, anyone cutting potent chilis should wear gloves and protective eyewear.
For anyone up to the challenge, chili peppers can pack a powerful punch into any meal. Get ready to ignite your taste buds and embark on a journey of heat, flavor, and culinary exploration.