Capsaicin, Dihydrocapsaicin and Norhydrocapsaicin: Three chemical compounds that cause itching and burning sensation. So sought after by some and hated by others. But how do you know which is the hottest food in it? One of them, commonly known as chilli or paprika, is ‘Capsicum annuum’, which is made up of 90% capsaicin and dihydrocapsaicin.
From India to Mexico, many countries have spices or hot dishes, many of which come from capsicum. Aji, Chili or Chili are the most resonant, although they are only a small part of the wide range of spices that we are offered. They are very popular in Central American and Asian countries, so it is no coincidence that their citizens. High levels of itch tolerance than Europeans.
In plain taste, A European can distinguish between 4,000-5,000 SHU with many sufferings.when An Indian or Mexican can consume 20,000 SHU of cayenne pepper without much effort. According to experts, the high and habitual consumption of capsaicin in these countries has habituated the brain receptors responsible for processing the sensations of this compound, which has increased tolerance against itching.
It was Wilbur Scoville in 1912 who developed a method based on the burning sensation caused by alkali in a group of individuals. The effect was The Scoville scale allows the amount of capsaicin in food to be measured in Scoville units (SHU).. That is, the American chemist and pharmacist diluted the spice with a sugar solution, which was increased until the itching sensation stopped in the subjects. With this data, Scoville assigned a number to each chili based on how much sugar water it needed to burn.
In our kitchen, we don’t have a lot of itchy foods. Let’s highlight garlic. We can talk about peppers, which, depending on the type used, are spicy or sweet. Generally, as mentioned above, ‘Capsicum annuum’ is the species from which all the capsaicins in chili peppers are derived.
We can consider going second on the podium for spicy Japanese wasabi and its derivatives. Composed of a series of aromatic sulfurs, it is not easy to find in its pure form, as many Japanese restaurants prepare it with common horseradish and green dye. The peculiarity of this ingredient is that, unlike capsaicin, it does not dissolve on contact with the tongue, causing a lasting burning sensation and It is accompanied by a very irritating itching, which rises towards the nasal mucous membranes, although its effect is very limited..
The Pepper And this Ginger These are the last two protagonists as far as Karat is concerned. The first is composed of piperine and chavicina, while the second contains a series of volatiles that give it its characteristic flavor and is very different from the chili used in Japan.
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