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CHILLI FAQs
Botanically speaking, where are peppers to be found?
Peppers are members of the Solanaceae Family. Some relatives include tomatoes, potatoes, and eggplant.
Are dried chillies hotter than fresh chillies?
It can often be the case that the drying process increases the heat of a chilli although the biggest difference is the taste. Ideally do not substitute dried chillies for fresh when cooking. Dried chillies are used throughout the world either whole, crushed or ground (the latter can be very hot). Fresh chillies are often used after roasting as this enhances the flavour and gets rid of the skin which can be chewy.
Why are chillies hot?
The heat of the chilli comes from the oil called capsaicin which is present in the chilli. It is found mostly in the seeds and the "ribs" of chilli peppers. Capsaicin acts on the same nerves - found in the tongue and the skin - that gives us a sensation of heat. It releases a chemical called "substance P" into the blood which sends signals to the brain, telling it you are eating something hot.
How is chilli hottness compared?
A scale of chilli hotness exists which is measured in Scoville units. This test was developed back in 1912 by Wilbur L. Scoville using a human tasting panel. The Scoville scale is still in use although the human panel has been replaced by a high-pressure liquid chromatography machine.
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