It’s happening quietly, but it’s happening: spiciness is on the rise. The practice of challenging your own taste buds with all kinds of peppers is becoming increasingly appreciated.
In the past, this was reserved for Dutch-Indonesians, but now, riding the waves of South Chinese, Surinamese, Mexican, Thai, and Indian influences, our damp farmland is being conquered by the Great Capsicum movement.
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Peppers Come From the Capsicum Plant Species
Capsicum is the plant species that provides all types of peppers, from the tiniest rawit to our blushing bell peppers. Indeed, all family. We’re not talking about white and black pepper here. Those are berries from Piper Nigrum, a completely different plant species.
Back to red peppers. Their heat comes from the active ingredient capsaicin, which irritates the exact same receptor cells that real heat does.
The funny thing is that when you apply capsaicin to painful areas, a kind of numbness soon develops. Doctors and pharmacologists are busy developing red pepper methods to combat the symptoms of arthritis and other ailments.
There are three main varieties of Capsicum: C. frutescens (almost all chili peppers), C. chinense (mainly the incredibly hot habanero pepper), and C. annuum (bell peppers).
That scale ranged from 0 to 300,000, with bell peppers scoring 0 and habaneros 200,000 to 300,000. ‘Regular’ red peppers score no more than 20,000 to 50,000.
Two years ago, military scientists determined that the hottest pepper grows in India’s Assam state. Naga Jolokia, a capsicum frutescens. The Scoville scale had to be extended to a whopping 855,000 points! Actually, red peppers are quite tricky to use.
Capsaicin is not soluble in water, which causes problems when handling it. Ever tried it?
Cut some red pepper, wash your hands, and then rub them in your eyes. Don’t do it! Washing doesn’t help, nor does drinking help against a burning mouth.
What’s funny is that all Capsicum varieties come from tropical America. Before Columbus, all of Southeast Asia ate mild, non-spicy food.
Onno H. Kleyn, culinary journalist, France and Italy expert, writes about gastronomy and wine. He received the prestigious Wina Born Prize in 1997 for his work and the French government’s Médaille du Tourisme in 2001.
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Frequently Asked Questions
What is Capsicum?
Capsicum is the plant species to which all peppers belong, from mild bell peppers to very spicy chili peppers. It’s a diverse family that offers a wide range of flavors and heat levels. Think of C. frutescens (chili peppers), C. chinense (habanero pepper), and C. annuum (bell peppers).
Why Are Peppers Spicy?
The spiciness of peppers comes from the compound capsaicin, which activates the same receptors in your mouth as heat. This substance causes a burning sensation. Capsaicin is being researched for its potential to relieve pain, for example in arthritis.
What is the Scoville Scale?
The Scoville Scale, invented in 1902, measures the heat of peppers. The scale ranges from 0 (like bell peppers) to hundreds of thousands of units (like the Naga Jolokia). The Naga Jolokia, one of the hottest peppers, scores extremely high on this scale.
