When I ask google to search for information on why peppers are so hot I find this:
Peppers are hot because they produce a chemical called
capsaicin. Capsaicin doesn't actually create heat. Instead, it tricks the pain and temperature receptors in your mouth and skin into thinking you're being burned.
When you eat a hot pepper:
- Capsaicin binds to TRPV1 receptors, which normally detect heat and injury.
- Your brain receives signals that feel like burning.
- Your body reacts by sweating, producing tears, and sometimes a runny nose, even though no actual heat damage is occurring.
From the plant's perspective, capsaicin is a defense mechanism. It discourages mammals from eating the fruit and destroying the seeds. Interestingly, birds are largely unaffected by capsaicin, so they can eat the peppers and spread the seeds.
The hottest part of a pepper is usually not the seeds themselves, but the
placenta, the white membrane inside the pepper where the seeds are attached.
Pepper heat is measured using the
Scoville Scale:
- Bell pepper: 0 Scoville Heat Units (SHU)
- Jalapeño: 2,500-8,000 SHU
- Habanero: 100,000-350,000 SHU
- Carolina Reaper: over 1,000,000 SHU
If a pepper is too hot, drinking water won't help much because capsaicin is oily. Dairy products, especially milk, work better because the protein
casein helps remove capsaicin from your mouth