Chilli tasting

Video(s) that contains 

Funny aspects

Chili eating compilation

Facts about chili

Explains SHU

Food Theory 'Beat the Heat'

5 Facts about chilli

1. The scovile heat unit scale (SHU) was invented in 1912 by pharacist Wilbur scovile in an attempt to find a heat producing ointment.

2.The burning sensation is mainly caused by the chemical capsaicin. Capsaicin is found in tiny glands in the chilis placenta, when you eat a chili the capsaisin is released into your saliva and then binds to TRPC1 recepotors in out mouth and tounge.

3.Chillis are considered a fruit, they are consideered a fruit because they are a member of the nightshade (Solanaceac) family and they are related to tomatos, cherrys and eggplants.

4.Some chillis are used in different medical things like nasel spray and dermal patches.

5.Only mammals are sensitive to the chemical capsaicin making it so fish arnt effected by chilli peppers.

Hypothisis

I think by drinking milk it will remove the heat because it has a chemical in it that binds to capsasin reducing the heat.

Method

Equipment

• Hot Chilli sauce
• popsicle stick/tooth pick
• Drinks- soda, water, milk
• Timer

Instructions

1. Get your equipment ready
2. get a drop of hot sauce on your toothpick/popsicle stick
3. lick the hot chilli sauce
4. start the timer
5. after 2 mins, drink your drink
6. after 5 mins, how hot is your mouth
7. repeat the experiment but with a different drink

Results

How hot was the chilli after 2 mins

5/10 (water) (Tane)

7/10 (coke) (Tane)

3/10 (milk) ( Me)

how hot was the chilli after you drank your liquid (Coke, Milk or water)

2/10(water) (Tane)

4/10(coke) (Tane)

0/10(milk)(Me)

How hot was it after another 3 mins (after you drank your liquid)

2/10 (water)(Tane)

 2/10(Coke)(Tane)

 0/10 (Milk)(Me)

Tane's blog Tane

Chilli tasting

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.