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About Chilli

About Chilli

About Chilli

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The heat of the chilli comes from the oil called capsaicin which is present in the chilli. It is found mostly in the seeds and the "ribs" of chilli peppers. Capsaicin acts on the same nerves - found in the tongue and the skin - that gives us a sensation of heat. It releases a chemical called "substance P" into the blood which sends signals to the brain, telling it you are eating something hot. 

 If you burn your mouth with chilli, drinking water will do no good because capsaicin is not soluble in water. (It's like trying to wash away grease with water) Fat will do the trick - and that means drinking milk, eating yoghurt, ice cream or even peanut butter.

A scale of chilli hotness exists which is measured in Scoville units. This test was developed back in 1912 by Wilbur L. Scoville using a human tasting panel. The Scoville scale is still in use although the human panel has been replaced by a high-pressure liquid chromatography machine.

There is a reason why we go on eating chilli even though it "burns" the tongue. When nerve cells release substance P, the body produces chemicals called endorphines - As a result, you feel good.

Milk products cool you off after eating chillies because casein, a protein, breaks the bond between the pain receptors and the Capsaicin.

Peppers contain high amounts of vitamins A, B and C and are also rich in E, P, and K+.

The pleasure/pain reaction to peppers is said to have a psychologically beneficial effect and nutritionally peppers are high in vitamins.

The amounts of fat, carbohydrate and protein consumed with a typical dose of chilli oil are insignificant which means that you can add flavour and sensation to a dish for no real increase in calorific value.

A typical dose of chilli oil to deliciously spice up your food adds no measurable calories to the dish and into the bargain increases your metabolic rate, thereby burning energy.

Ultimately, David's Chilli oil should be enjoyed for its extraordinary and unique deliciousness.