Peppers and Spices
chilies like bell pepper, paprika, cherry pepper, pimento,
pepperoncini, anaheim, poblano, etc. are not hot.
These are used fresh daily in cooking.
The wilder varieties on the
other hand range from mild to Hot! Hot!
This is due to the fact that they contain a substance
called capsaicinoids , the primary one of these is capsaicin.
so hot that a single drop diluted in 100,000 drops of water
will still blister the tongue.
Capsaicinoid content is measured in parts per million. These
parts per million are converted into Scoville heat
units, the industry standard for measuring a pepper's
punch. One part per million is equal to 15 Scoville units.
Bell peppers have a value of zero Scoville units, whereas
habaneros -- the hottest peppers -- register a blistering
300,000 and up.
(Click here to see the
Scoville heat units scale)
When eating hot peppers or
spices, do not reach for water when one of them sets you on fire.
Capsaicin is not
will only float the capsaicin and make it hotter and more
concentrated and make the heat more intense.
Eat ice cream, potatoes or sour cream or drink milk.
Use anything that will absorb the heat.
Even a slice of bread has a cooling effect.
The capsaicinoids are unique
compared to other spicy substance such as mustard oil, black
pepper, or ginger. The
capsaicin causes long lasting selective desensitization to the
irritant pain by repeated doses of a low concentration or a
single high concentrated dose.
This is familiar to most chill heads as an increased
ability to eat hotter and hotter foods.
Satan’s Breath® spices are blended from the
finest peppers and spices. Although we are unable to raise the spices we need, we use only the highest quality available.