Spicy foods are the healthiest drug in the world - they make you happy! They say it's because the body cannot distinguish between spiciness and pain, and pain releases endorphins in the brain which register as pure happiness. This is called the "Pepper High Effect". What do you do for someone for whom spicy food brings nothing but tears and sweat?
Work up your tolerance! Your taste buds react less and less over time to spiciness. If you bite into something that is too spicy, drink some milk, or take a bite of rice. Drinking water will not help! CO2 emissions are foregone where possible.
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A Increase font size. Instinctively, you reach for the glass of cold water in front of you and slosh the liquid down your throat. To your dismay, the water does almost nothing to douse the flames. Or is it? Humans have been cultivating chillies for years, but we are still learning new things about the science behind their heat and how it reacts with our body.
In the late s, scientists identified the pain nerves that detect capsaicin: the chemical in chillies responsible for most of the burn. And this explains why full-cream milk, and not water, is the traditional choice for quelling the fire. The hottest part of a chilli is not the seeds, as many people think, but the white flesh that houses the seeds, known as the placenta.
Most scientists believe capsaicin acts mainly as a deterrent against would-be mammal predators such as rodents. But recent research suggests this may not be the whole story. They all felt it in the same place in their mouth at roughly the same time. What they differed in was how they experienced it— whether they enjoyed it more.
And the people that went for the more spicy sauce— those are the ones that clearly were enjoying the heat a lot more. But inside of milk is two different things— you got fat and you got casein. And capsaicin— the molecule that causes the heat— has a long non-polar tail on it. So ice cream or milk definitely works.
Can the peppers and the capsaicin hurt your intestinal lining? But really, the capsaicin itself is not going to damage you, unless you have a ghost pepper or something like that. Thank you very much. Luke Groskin, our Science Friday video producer. And you can watch that video where we subjected SciFri office members to spice on our website. When your mouth is burning and your eyes are tearing up, it can be hard to appreciate the subtleties of a spicy pepper.
How can the tingle of a jalapeno differ from the searing burn of a habanero? Well, hundreds of varieties of peppers are out there with their own heat profile.
And my next guest says that the heat profile of a chili pepper is not unlike the complex flavors of wine. You know how complex that can be. Because you know there are all different varieties of chili peppers, but I understand there are five main species.
And then the Capsicum chinense, which is the habanero, becoming much more common. And then Capsicum frutescens— most people will only know this through Tabasco, like Tabasco hot sauce is made from that. And one is Capsicum baccatum, which is the chili from South America— sometimes called aji. And this is the Peruvian or Bolivian chili. And then the last one is called Capsicum pubescens, or ruqutu, luqutu. And it really makes eating them a little more enjoyable. But I always want to kind of tell people that chili heat is like salt— you can always put too much salt in a dish and ruin it, and you can always make a dish too hot and ruin it.
It is the veins. The seeds have no heat. But being very close to those cross walls and the veins, one would associate that with the heat. But the walls of a chili are not hot. And we always have a little joke here.
We take someone to our teaching garden where we have different varieties of chilies. Dale in Evanston, Illinois, welcome to Science Friday. Hi Dale. Dale, you there? Oh, we lost Dale. Hey, Joe in Brooklyn. JOE: Hello. So I had a question kind of going back to the last person.
When I eat hot peppers, I get the hiccups. And sometimes I find that if people eat green jalapenos or green chili, they get the hiccups.
ZACH: Hi. Thanks for having me. My question actually sort of goes back to developing stage for chilies.
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