Chilli Heat is the chemical compound responsible for giving chilli peppers their spicy heat. Known as capsaicinoids, they act to activate pain receptors on…
Chilli Heat is the chemical compound responsible for giving chilli peppers their spicy heat. Known as capsaicinoids, they act to activate pain receptors on the tongue, mouth and throat as well as those sensing warmth; when consumed together with spicy chillies this creates the feeling of pain that accompanies consumption of hot chilies; their binding to these receptors sends signals directly to your brain that interpret it as heat sensation.
Chilies come in all colors, sizes and flavors imaginable and are used to add heat and flavor to a range of dishes, such as curries, stews, marinades and dry rubs for barbecued meats. You’ll also find them added to salads, sauces and jams! There are over 4,000 species of chilli peppers which vary in terms of colour, heat level and flavour; most of these variations depend upon genetics as well as soil and climate in which they were grown.
Scoville heat scale measures the heat of chilies by measuring how their chemicals stimulate pain receptors – the higher its score is, the hotter a chilli is likely to be.
Capsaicin has been found to have numerous health advantages, particularly in terms of lowering cholesterol levels and weight loss, unblocking sinuses, relieving cold/flu symptoms and protecting digestive systems against infections/bacterial invasion. Furthermore, capsaicin can prevent heart disease by lowering blood cholesterol levels.
Chilies don’t actually burn your tongue or mouth despite their fiery reputation; their heat comes from capsaicin found within pepper’s translucent tissue. It binds with pain receptors on your tongue, mouth and back of throat which then send signals back to the brain as heat. Because capsaicin molecules adhere to proteins on your tongue surface they spread out quickly to cover more area than water-based liquids – milk or yoghurt may offer temporary relief instead.
Consuming milk or ice cream may help soothe the burning sensation of chillies because these beverages contain polar molecules which attract capsaicin molecules. Their lipids wash away capsaicin from your tongue in much the same way soap would clean grease from hands. Cottage cheese is another good choice, as it contains casein – an abundant fatty milk protein – as is other fatty foods, such as yoghurt. But for maximum benefit they must be consumed soon after taking capsaicin; otherwise the molecules will continue to spread. Water-based drinks, like juices, may exacerbate your pain as they allow capsaicin to dissipate in your saliva. Acidic foods, such as citrus fruits and vinegar are also notoriously difficult to deal with; but you can wash the capsaicin off your skin using warm soapy water or an over-the-counter product.