deffinition
a small hot-tasting pod of a variety of capsicum, used in sauces, relishes, and spice powders.
The chemical in chillis that make them hot is called capsasin.
Chilli plants look like this
6 hottest kinds of pepper
(SHU = Schovile heat units)
Carolina Reaper 2,200,000 SHU
- Trinidad Moruga Scorpion 2,009,231 SHU
- 7 Pot Douglah 1,853,936 SHU
- 7 Pot Primo 1,469,000 SHU
- Trinidad Scorpion “Butch T” 1,463,700 SHU
- Naga Viper 1,349,000 SHU
The schovile heat scale
The schovile heat scale works by measuring the amount of schoviles (Pungency of chilli peppers) in a chilli pepper showing how hot a chilli is.
Aim
To see what is the best way to cool down the hot chilli tastein your mouth when eating chilli.
Hypothisis
I think that by using Milk I will be able to reduce (or even remove) the chilli taste from my mouth because of the casein in milk. Capsasin in non soluable as it is an oil although milk does disolve it.
Equipment:
1. Milk
2.Water
3.Coke
4.Tasting cup
5. Chilli
Conclusion
Milk had a small efect on the chilli imidiatly and completly got rid of it after 3 minutes.
Coke also had a small effect on the chilli imediatly, then after 3 minutes it disapered all together
Water had no effect imediatly, after 3 minutes it removed the taste slightly
Milk would be the best option for you if you have it otherwize reach for flat coke (or any other flat soda).
Milk could be a solution when eating spicy food because milk helps your mouth handle capsain (the oily chemical compound in chili or anything spicy), capsain binds to a receptor in the tounge and creates a burning sensation, casein the protein found in mill and other dairy products binds to the capsasin and washes it away.
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