Although the peppers has been cultivated became crops as early as 6000 years ago by the indigenous people of South America, but other parts of the world until 500 years ago was the first time tasted the taste of peppers.
Christopher Columbus discovered America in 1492, and when he return he bring back the peppers by the way, and it quick famous in Europe. Portuguese chili again brought it to South Asia, from the chili it all the way northward from the south into China, and became one f the "flavors" in Chinese food.
To be precise, as one of the "flavors", spicy can not be regarded as a taste, but a sense of touch. Pepper contains capsaicin, it can act on the nerve endings of those originally used to feel "hot", gives rise to the illusion of burns. "Spicy" in English is called "hot" (Hot), is clearly justified.
Measure pepper’s spiciness have an indicators, called the Scoville indicators, was invented in 1912 by the United States chemist Wei Erbo • Scoville. He was diluted with sugar pepper extract, then called people to taste it. If the spicy diluted to 1000 times can not tasted, the spiciness of the pepper is 1000. Later someone invents chemical method of measuring the capsaicin content, but Scoville indicators are still continues to use.
Average person can tolerate the pepper spiciness in about ten thousand. Western spiciness of the red pepper sauce is between 2500-5000, and self-defense with the spiciness of the pepper spray is 2,000,000!
Although many Chinese people like to eat with spicy, Sichuan meals is also famous in the world, but the most spiciest chili is not produced in China. South America, people really like to eat chili, Javier of that • Habaneiluo peppers from Mexico have had a world chili championship title in 13 years, its spiciness is 577,000. In 2000, Indian institutions to measure the production from northeast India pepper spiciness, the values obtained for 855,000. This pepper called the Naga Jolokia, locals call it the "ghost pepper. The news is known for the New Mexico State University the "chili College", the Institute of 100 years of chili, dean Paul Bosi Lan (Paul Bosland) trying to get a few grains of "ghost pepper seed, cultivate several years, finally got enough chili for tests, and the results that he was surprised its spiciness reached more than 100 million, almost twice than the original champion.
After careful verification, the values are accurate. In February 2007, the Guinness Book of World Records officially grant the title of "the most spicy chili" to the "ghost pepper.
Cultivating super peppers is a high technology content and requires a great deal of patience and perseverance. Chili only in the harsh environment will produce a large amount of capsaicin, Capsaicin manufacturer often deliberately not watering it or using high-temperature baking. Also you must wear gloves while you are doing all the things, because even if the wind blowing pepper spicy will tear you up.
Why train super chili? In addition to the fun, there is a use that extract capsaicin. Although the capsaicin can made synthetic, but the cost is too high. The pure capsaicin spiciness is 16 million, it is said that more expensive than gold.
Then as pharmaceutical raw materials, the pepper is lead to get cancer or it can cure cancer? There is no a consistent answer in scientific community. However, the pepper has been shown to be able to kill nerve cells, and will also cause chromosome abnormalities in the cells, so the excessive consumption of chili is definitely unhealthy, not to mention the pepper cause discomfort such as headaches and swelling of the tongue. In fact, this is the main reasons of the pepper plant synthesis. It turned out that the only mammals feel spicy chili, birds do not have the nerve cells, no sense of chili. Bird's gut is short, have long distance activities, is a good helper of spread seeds. Certain plants evolved capsaicin to scare off mammals, but with a bright red color to attract the birds come to peck the fruit, and spread the seed by the way.
Source:http://www.cospcn.com
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