HOW HOT IS IT?

 

Not the weather – that PEPPER! Although we are getting summer heat we speak here of peppers.

Your taste buds are craving salsa and it’s time to check the peppers growing in the back garden. There are several varieties of “hot” peppers, some turning red, but just how hot are they? We turn to the Scoville Scale for the answer.

Developed by chemist Wilbur Scoville, the scale is a way to measure and assign the hotness of peppers by measuring the capsaicin (cap-say-ah-sin). content. How do you measure a Scoville Heat Unit? To measure the concentration of capsaicin, a solution of the chili pepper’s extract is diluted in sugar water until the ‘heat’ is no longer detectable to a panel of tasters. A rating of 0 Scoville Heat Units (SHUs) means that there is no heat detectable. The test’s reliance on human testers and the fact that plants grown in different conditions may be hotter or sweeter makes the scale basically good for comparisons only.

Regardless of the rating, use caution
 when handling or eating hot peppers.

So here goes, a listing of some of the most popular types are below. Go to the Scoville Scale online for a more complete listing.

Counter-Attack for the Burn

Capsaicin is alkaline oil. Water and alcohol don’t help because they won’t dissolve the oil and only spread it around. Acidic food or drink helps neutralize the oil. Try lemon, lime or orange juice, cold lemonade, or tomato drinks (not a Bloody Mary - see above).

Dairy foods such as milk, yogurt, sour cream and ice cream are acidic and may help. Eating carbohydrate foods such as bread or tortillas may help by absorbing some of the oil. Chew these but don’t swallow. Did you know that most hot-chili eating contests provide bowls of powdered milk and water to participants?

For skin irritations (you weren’t careful?), wash off the oil with soap and warm water. Dry and repeat if needed. Remember, capsaicin is oil and can be spread to other parts of the body by touching. Also, wash all utensils and cutting surfaces with soap and water after use to avoid spreading the oil.

For an upset stomach after eating hot peppers (Yes, they make their way through.) try drinking milk, the more fat content the better or eating carbohydrate foods such as bread and crackers. Sleep or rest in an upright or slightly inclined position to prevent heartburn and acid reflux.

Benefits of Capsaicin

Paradoxically, capsaicin's knack to cause pain makes it helpful in alleviating pain. National Institute of Health research supports the topical use of capsaicin for osteoarthritis and rheumatoid arthritis by lowering sensitivity to pain. Capsaicin can be found in over-the-counter creams and plasters.

Research continues on many other possible benefits in cancer treatments, anti-inflammatory use, weight loss and lowering cholesterol.

Capsacin lowers the threshold at which your taste buds forward the burning sensation to your brain and causes actual pain, sweating and muscle contractions. The pain releases endorphins, the pleasure chemicals.

Here are a few more links with interesting information

The Gut-Wrenching Science Behind the World's Hottest Peppers by Mary Roach (always an entertaining writer) for Smithsonian Magazine   

U.S. Hot Stuff: How hot are my chiles?  http://ushotstuff.com/Heat.Scale.htm

Chili World Scoville Scale (many sauce brands)

CKagan, Master Gardener

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Carol Kagan