Please enable JavaScript.
Coggle requires JavaScript to display documents.
The Science of Spiciness - Coggle Diagram
The Science of Spiciness
What is Spiciness?
When eat chili pepper, mouth = burning sensation because brain actually thinks it's burning
-
↑ located all over body including mouth & nose, activated by extreme heat
Heat sensitive receptors activated → body thinks it's in contact with dangerous heat source → reacts accordingly: sweat, heart beats faster (fight or flight response)
-
-
Levels
Mustard, horseradish, wasabi: made of smaller molecules (isothiocyanates), easily float up into sinuses
↑ why chili peppers burn mouth, wasabi burns nose
Capsaicin and piperine found in black pepper & chili peppers: made up of larger heavier molecules (alkylamides), mostly stay in your mouth
-
Scoville Scale
Examples
-
-
Hottest peppers
Trinidad Moruga Scorpion / Carolina Reaper, 1.5 - 2m units, 1/2 units found in pepper spray
Measures how much its capsaicin content can be diluted before the heat is no longer detectable to humans
-
Why Do We Eat Peppers
Psychology
-
Studies shown those who like spice = more likely to enjoy other adrenaline-rich activities (e.g., gambling)
Tracing Back
Archaeologists found spices (e.g., mustard) along w/ human artifacts from 23,000 yrs ago
-
6,000 year old crockpot w/ charred fish & meat also contained mustard
Theory: human add spices to food to kill off bacteria (spice developed mostly in warmer climates where microbes are more prevalent)
-
-
According to studies, the pain doesn't get better, ppl who like spice don't rate the burn any less painful than those who don't