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The mysterious ingredient in chili peppers: Why is the spiciness closely related to the variety of chili peppers?
Chili peppers, this delicious vegetable, are loved all over the world for their distinctive spiciness. However, why are there such huge differences in the spiciness of different varieties of chili peppers? It all has to do with a special compound in chili peppers, that is, capsaicin, and its similar compounds, capsaicinoids. Scientists invented the Scoville scale to measure the spiciness of chili peppers based on the concentration of capsaicin.
“The Scoville Heat Meter measurement unit converts the spiciness of a pepper into Scoville Heat Units (SHU), based on the concentration of capsaicin in the pepper.”
The Scoville Pyrometer was created by American pharmacist Wilbur Scoville in 1912. This test is evaluated using a professional tasting team, and the "Scoville Sensory Test" introduced here is to dilute chili pepper extract with sugar water until most tasters can no longer detect the spiciness. Although this test is simple, its reliability is still limited due to the influence of human factors. Since each taster has different sensory sensitivities, the test results may vary by up to 50%.
Quantitative analysis: high performance liquid chromatography (HPLC)
Since the 1980s, scientists have used high-performance liquid chromatography to quantify the spicy components in peppers, a method that can accurately measure the concentration of capsaicin in a more scientific way. This method not only provides fast, reliable results but also converts to Scoville heat units, setting a new standard for spices.
"High-performance liquid chromatography is the fastest and most efficient method of identifying and quantifying capsaicin, and its results can be converted to Scoville heat units by multiplying parts per million by 16."
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Calculated according to this method, the spiciness value is derived from the peak area of the substance being tested, which has also become an important basis for contemporary pepper research. However, only the peak areas of capsaicin and dihydrocapsaicin are calculated, while other possible pungent compounds are ignored, making this test less than comprehensive.
The relationship between pepper varieties and spiciness
There are countless varieties of peppers, ranging from 500 SHU for bell peppers to more than 2.6 million SHU for heat-resistant varieties like Pepper X, showing the diversity of the pepper category. The spiciness of each variety is determined not only by its natural ingredients but also by the environment in which it is grown, including climate, soil and nutrient availability.
“Different varieties and growing environments make the distinctive characteristics of peppers more diverse, which is also the charm of peppers.”
Not only that, the compounds in chili peppers also change as the plants mature, affecting the final taste and allowing consumers to experience different spiciness and flavors. Therefore, do the various types of peppers we see in supermarkets accurately represent their spiciness?
The fusion of spicy food and food culture
Spice also has a place in the food culture of various countries. Dishes from Asia, South America, and even some regions of Africa take advantage of the personalities of different peppers to add flavor. Chili peppers not only stimulate the taste buds, they are also part of the cultural exchange, watch how each country incorporates chili peppers into their own cooking, creating a unique and rich taste experience.
However, between the attractiveness and health advantages of various peppers, how should consumers choose the most suitable pepper varieties to enrich their diet?
Whether you are a challenger pursuing the ultimate spiciness or someone seeking to enhance the taste of your food, highly spicy chili peppers are undoubtedly an indispensable element in dishes. Does this diversity make you want to learn more about the deeper stories behind chili peppers?
