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Why Are Chiles Hot and Why You Should be Eating More of Them

October 8, 2015 by Nancy Lopez-McHugh 12 Comments

Why Are Chiles Hot by @SpicieFoodie

You bite down into your favourite chile pepper and immediately you feel your tongue and mouth getting hotter and hotter. Pretty soon your whole face feels like it’s on fire, maybe you even see the droplets of sweat beginning to form on your forehead. By now your whole face is a fiery red colour, you swear you have flames shooting out of your mouth, and steam exploding out of your ears.

For some reason, some of us thoroughly enjoy the experience described above. Raise your hand if you do? Even if it isn’t your favourite sensation in the world, it is one that can’t always be avoided if you like to eat chilies. Some people can experience the sensation with a (mild-ish) jalapeño or a screaming hot habanero, it all comes down to your personal heat tolerance — and actually some days you may be more sensitive to the heat than others. Sometimes I can eat habaneros with hardly a reaction, and other days I can barely handle the heat in a jalapeño.

Why Are Chiles Hot by @SpicieFoodie

Do you know what exactly is it that gives chiles their burning sensation? Many people think it’s all the fault of the seeds incased inside pepper pods. But that isn’t entirely the answer. I wrote an article, What Gives Chillies Their Heat, detailing why exactly it is that chile peppers make our mouths burns. I think you’re going to be surprised with the answer and enjoy the article too. Head over to my Spicy Food column on About.com to find out more!

 

Also while you’re there, do check out an article titled “Want to Live Longer? Eat More Spicy Food“, it details findings recently discovered on the tie of longevity and chile peppers.

Why Are Chiles Hot by @SpicieFoodie

Filed Under: Health-Beauty

« Healthier Clam Chowder Recipe
Chorizo, Potato, and Pepper Frittata »

Comments

  1. Frank says

    October 8, 2015 at 06:58

    I’m a hot pepper maven from way back! The hotter the better… well, up to a point. I haven’t click on the link yet, but I understand that it’s actually the ribs to which the seeds are attached, not the seeds themselves, that make pepper hot. No let me click the link and double-check my answer…

    Reply
    • Spicie Foodie says

      October 8, 2015 at 14:44

      I’m with you Frank, I have a level of heat that I tend to stay within. Thank you, enjoy the read!

      Reply
  2. mjskitchen says

    October 8, 2015 at 11:02

    Both great articles!

    Reply
    • Spicie Foodie says

      October 8, 2015 at 14:44

      Thank you MJ!

      Reply
  3. Sandra Garth says

    October 8, 2015 at 14:07

    I love spicy food and would really love to experiment with more chilies. Unfortunately due to acid reflux I have to stay in the kiddie pool and have the milder ones.

    Reply
    • Spicie Foodie says

      October 8, 2015 at 14:45

      Sandra, there’s nothing wrong with the milder chiles. For me it is all about the flavour and not the heat. If they happen to be delicious and mild I love them too! :)

      Reply
  4. Ginny McMeans says

    October 8, 2015 at 16:00

    Really informative articles. I always enjoy reading your posts. And, of course, your photos are amazing too!

    Reply
    • Spicie Foodie says

      October 8, 2015 at 16:25

      Thanks so much Ginny! I love all of your recipes:)

      Reply
  5. Evelyne@cheapethniceatz says

    October 9, 2015 at 11:08

    i too knew about the membranes (but glad to learn more). And totally agree the tolerance can change. Just last Friday at was at a party where cheese stuffed baked jalapenos were served. All well cleaned, some were OK and some were top hot. And it was the same dilemma for several guests.

    Reply
    • Spicie Foodie says

      October 10, 2015 at 00:42

      It’s like that in our house, since we eat chiles often. And it really is funny how some days we can be so sensitive to the heat. Thanks Evelyne!

      Reply
  6. John ford says

    October 10, 2015 at 11:29

    Great stuff thanks for sharing

    Reply
  7. Monica says

    October 10, 2015 at 14:08

    I never ate chiles and rarely ate anything too spicy growing up. It’s so different now. I’ve come to appreciate spice in so many ways…but there’s still so much to learn. I will have to keep experimenting and trying new things!

    Reply

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