Slashdot Mirror
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,
Like that pain box in Dune.
So, the next time when eating Thai with these peppers...
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.
Sadly, "Pure Cap" is *not* pure capsaicin, and that stuff on the bottle is just marketing. The Scoville rating for Pure Cap is about 500,000 to 600,000 Scovilles, while straight capsaicin runs at 16,000,000 Scovilles.
Go, read the ingredients for "Pure Cap" and note that it's mostly vegetable oil.
I've had hotter than Pure Cap. You have to work up to it to be able to handle it, but it's very doable.
GPL made simple: What was my stuff is now our stuff. If you improve our stuff, please keep it our stuff.
I just don't see the point, to be honest.
Years ago, a friendly pub owner offered to make several of us his "stupid hot" wings ... basically, fresh habaneros and lots of other stuff.
It numbed my face, and the next day was ... unpleasant. Since then, my stomach literally can't handle anything excessively hot, and I no longer derive pleasure from it.
I just don't want to play anymore -- I can get tasty with some heat long before the ridiculous threshold that playing around with some of those peppers are at.
Though, a friend of my wife has been eating hot spicy foods for so long, that I'm fairly convinced that if food isn't crazy hot (and super salty), she can't even taste it any more. Because everything she cooks is very spicy. So she's either worn out the taste buds, or with age they're less sensitive. I don't want to be in my 50s and not taste anything less corrosive than battery acid. :-P
Lost at C:>. Found at C.
FTFA:
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.