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Why Chilies Are Hot and Yogurt Puts Out the Fire

Posted by timothy on from the hence-the-kefir-in-the-spray-bottle dept.

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."

7 of 184 comments (clear)

  1. Hm... by grub · · Score: 4, Funny


    So that means I should carry around yogurt to throw on my eyes during a date.

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  2. Something for the Atreides by Anonymous Coward · · Score: 5, Funny

    Fortunately for heat-seekers, it appears capsaicin does not cause permanent tissue damage, even in high doses.

    "It's what I call 'fake pain'," says Mark. "It doesn't actually cause you physical harm, even though it feels like it."

    Like that pain box in Dune.

    So, the next time when eating Thai with these peppers...

    I must not fear.
    Fear is the mind-killer.
    Fear is the little-death that brings total obliteration.
    I will face my fear.
    I will permit it to pass over me and through me.
    And when it has gone past I will turn the inner eye to see its path.
    Where the fear has gone there will be nothing.
    Only I will remain.

    1. Re:Something for the Atreides by oldhack · · Score: 5, Funny

      Yeah, repeat that mantra again while sitting on the toilet.

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  3. The ring of fire after you've had chili... by LordNacho · · Score: 4, Funny

    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.

    1. Re:The ring of fire after you've had chili... by ae1294 · · Score: 4, Funny

      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.

      Wow, your wife is really all up your ass about that..

  4. Re:most important conclusion by Pedersen · · Score: 4, Informative

    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.

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  5. Re:Chili Sans Beans?! by Anonymous Coward · · Score: 4, Funny

    You want color contrast? Use jelly beans.