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Why Chilies Are Hot and Yogurt Puts Out the Fire
bazzalunatic writes "The hottest chili in the world was made by Australians earlier this year, but how did they get the chilies so hot? Seems that worm juice is the key to revving up the capsaicin. And milk and yogurt are best to douse the heat, as they have fats that can absorb the capsaicin — which actually hijacks the neurons that detect heat."
So that means I should carry around yogurt to throw on my eyes during a date.
Trolling is a art,
Capsaicin is far more interesting than its a ligand for pain! carried by small delta c fiber neurons and is fat soluable. While its nice to see a bioscience story here, there are plenty of new ones to report on.
Like if you stick it in mice in utero during a critical period, the mice don't develop pain sensing fibers. At all.
from the article: "it appears capsaicin does not cause permanent tissue damage, even in high doses" So we can all chill out :)
People thought I was crazy to drink milk with my BBQ chips when I was younger.
Like that pain box in Dune.
So, the next time when eating Thai with these peppers...
is ICE CREAM!!!!! Instant relief because of the cold, and more than enough fat to fully neutralize the capsaicin...
always made me think people have a few taste buds in their anus. I mean how else can it feel hot right?
Turns out it's just the irritant effect. My wife reminds me of this each time now.
Attention to the thief eating my pizza from the company refrigerator, may this serve as your fair warning that you just might bite into a sample of the Australian Worm Juice the next time you steal a slice.
As a Texan native, let me point out that beans are only optional in the North.
I've just grown by first crop of capsain-rich chillies, but I'm no specialist (I prefer them tasty, not life threatening). So if fat is so good at getting rid of the heat, why not take a mouthful of lard, or gargle with olive oil ?!?
Non-Linux Penguins ?
*looks at the Carribean Red Habenero powder*
*look at kidlet's strawberry yogurt*
Excellent...
I call it 'The Aristocrats'
Actually, we prefer to be called "Nartsinians". The term "Nartsi" is considered pejorative in my country, in part because of its resemblance to "Nazi", which you might recognize the name of a political party that ruled Germany from 1933-1945.
We do fuck up a lot, though. And we'll splle anything that moves: women, men, sheep, ranch dressing, conceptual art, even non-Euclidean geometry. In fact, as I type this right now, I'm splleing my au pair in the yoo.
Was the worm juice freshly-squeezed or from concentrate? We must know for science!
The whole capsaicin thing has already been taken to its logical conclusion. Dave's insanity actually sold a tiny bottle with a pure crystal of the stuff in it.
Beyond macho pissing contests, taste is what matters. Far and away, the best salsa I've ever had is a mix of mild and hot at a tacqueria near here. It's the taste that keeps bringing me back, not the fact that it makes my mouth sting and my eyes water (which it does). To somebody who is playing the capsaicin game, their salsa probably tastes like lukewarm bathwater because their tastebuds have been fried. Their loss.
There should be an asterisk in the record books since their peppers were juicing...
Yoghurt to cut the burn has been a staple of East Indian cooking for millenia. Plus a nice mango lassi to top off a meal is tasty.
I do not fail; I succeed at finding out what does not work.
It's not a very "scientific" article if they neglected to mention that capsaicin is not just soluble in fats but also in alcohol.
You need more than a couple of percent, though, so a beer isn't going to help you much. A glass of port or something stronger, like swishing a shot of whiskey or vodka around in your mouth, will whisk a lot of the capsaicin away.
No matter how lame, no matter how uninteresting,
C'mon mate... 1,463,700 Scoville units is still interesting.
Questions raise, answers kill. Raise questions to stay alive.
The article mentions that the reason we like chili is partly explained because it releases endorphins. Why dont they just say they don't really know?
I'd heard that it's the lactic acid in dairy that destroys the capsaicin.
Based on that I tried orange juice and I find that kills the heat just as well.
And my captcha is 'freezer'. Go figure.
Being from New Mexico, I gotta interject that there is a difference between Chili and Chile.
"Chili" is that soupy stuff that Texans like and often is mostly beans in a spicy sauce.
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"Chile" and the other hand is what grows on plants, and is a key ingredient of "chili."
</pedantry>
If you disagree with me on social issues, then it's pretty clear that you are a narrow-minded bigot.
It's because we're awesome. What's not to love.
Sara
Designer, Gamer, Macgrrl in an XP World
...you should gargle with Mazolla.
Warning: this article may contain humor, sarcasm, parody, and perhaps even irony. Read at your own risk.
The writer Eric Ambler said that sliced bananas were a fine relief for hot curries, which were made hot by much the same peppers, IMO.
I have set my mouth on fire more than once only to find that milk didn't stop me from crying like a little girl for one second. The only thing that works like a fire extinguisher is lime juice in water. It is like a light switch. You don't even need that much lime juice so you don't have to replace one misery with another. I suspect that something in it destroys the molecules that either induce pain or detect pain. Maybe the heat doesn't work in an acidic environment?