Although it feels spicy, many people love this food. Surely you are wondering, what causes chilies to have a spicy flavor? Check out the following.
The pungent spicy flavor of chili is, a chemical called capsaicinoids. These odorless and tasteless chemicals are hidden in the white part of the chilli.
When you eat chili, these chemicals bind to receptors that respond to pain from heat in the mouth and throat. Then as quoted by Science, the brain receives a message and sends it to the body extinguishing team to get rid of the hot material.
As a result, increased body circulation, cooling perspiration and certain reactions to the disturbance occurred, including runny nose and crying eyes. The pain of eating chili also releases endorphins, a natural pain killer that makes food taste good.
So, the tears that come out after eating chili is actually a happy tear. Not all peppers have the same spicy content. In 1912, chemist Wilbur Scoville developed a method of measuring hot peppers called Scoville Organoleptic Test.
The spiciness of chili is measured in multiples of 100 units and refers to how much sugar water is needed to weaken the chilli at a point when the pepper is no longer spicy. For example, the measured sweet bell chili 0, jalapeno measured 2,500-8,000, cayenne measured 30,000-50,000 and savina habanero red measured 350,000-577,000 units