Do you dare to try these chili recipes?

Why does chili pepper sting?

If pepper is a fruit, like pepper and tomato, it has a particularity that makes it unique, its spiciness. And this spiciness, in fact, is due to one of its components, capsaicin, an irritating molecule present in greater or lesser quantities, depending on the variety.

The Scoville scale

To measure the magnitude of earthquakes we have the Richter scale and to measure the strength of chili peppers we have the Scoville scale.

Developed in 1912 by Wilbur Scoville, pharmacologist, it classifies peppers according to the intensity of the perceived spicy sensation. Scoville units, ranging from 0 to 16,000,000,000, indicate the number of times capsaicin must be diluted to no longer be detected. By the way, pure capsaicin itself is measured 16,000,000 on this scale. Note that the classification has, however, been simplified, to go from 0 (“neutral”) to 10 degrees (“explosive”). The mildest pepper, less than 100 Scoville units, and strength (or degree) 0 is the pepper. Sweet paprika is just above between 100 and 500 units (degree 1), while Espelette pepper (degree 4) can reach up to 2500 units. However, it is far from reaching “scorching peppers” (degree 8) such as the cayenne pepper, between 30,000 and 50,000 units, or the habanero (degree 10), exceeding 100,000 units.

What is the hottest pepper in the world?

As of 2017, the hottest pepper is Pepper X, ranked at 3,180,000 on the Scoville scale. It then dethrones the Dragon’s breath, estimated at 2,480,000, 4.3 times more powerful than the habanero, and 62 times more than the cayenne pepper. Anecdotally, it is said that Dragon’s Breath oil has been considered as an anesthetic for people who cannot tolerate traditional anesthesia.
Another record worth mentioning is that of Mike Jack, who ate three Carolina Reaper peppers on 3^e the hottest pepper in the world, in less than 10 seconds. Between 1,400,000 and 2,200,000 units, the Canadian compared the sensation to that of “swallowing molten lava”. A feat entered in the Guinness World Records on November 21, 2021.

Finally, if we look at the molecules, it is resiniferatoxin which reaches the top of the ranking. Measured at 16,000,000,000, it is 1000 times greater than capsaicin. Experiments have also shown that only 1.67 g is enough to cause lethal damage in a 70 kg individual.

Chili pepper: instructions for use

Benefits and contraindications

In small doses, chili is beneficial for digestion, because it promotes salivation. As surprising as it may seem, eating spicy when it’s hot is a great idea. This allows you to sweat, and therefore refresh the body. Its other qualities are its richness in antioxidants, its ability to regulate blood sugar, and ironically, its anti-inflammatory properties.
On the other hand, the consumption of chili pepper is not recommended for people suffering from hemorrhoids or joint disease.

How to use chili pepper in cooking?

Fresh chili, chili puree or sriracha sauce… Chili peppers are the perfect condiment to spice up any recipe. It is also essential for preparing a chili con carne or arrabiata pasta worthy of the name. The key is to add it gradually to the dish, so as not to have any unpleasant surprises.
Good to know, the spiciness of the pepper tolerates heat very well. It therefore does not disappear when cooked, regardless of the duration or temperature. Think about this when seasoning.

Precautions

If you must handle chili peppers, put on gloves beforehand. Some varieties are, in fact, very irritating and cause burning sensations. Also, it is imperative to avoid touching your eyes, mouth and nose during preparation. Wash your hands with soap once the recipe is finished.

How to sweeten a dish that is too spicy?

In cooking, everything is often a question of balance, and an error in the dosage of pepper is not forgiving. Too generous a drizzle of spicy oil on a pizza and it’s a disaster. In this case, it is generally recommended to drink milk or eat a starchy food such as a piece of bread. Capsaicin being fat-soluble and diluted in fatty substances, dairy products are, in fact, very effective in reducing the burning sensation. As for starchy foods, they contain starch which has the capacity to neutralize the irritating molecule.
So to make up for a dish that is too spicy, you can add cream, yogurt, milk, or slip in potato wedges. They will thus absorb the excess capsaicin. Just remember to remove them from the dish before serving.

So, are you ready to try our spicy recipes?