As early as 1900, the chemist Wilbur S.Goughwell invented a method for measuring the content of capsaicin, the standard of sphaerity used in the units of the Scoville.
Bell pepper does not contain capsaicin, so Scoville unit is 0; Mexican pepper capsaicin content is 5000 Scoville unit;
The capsaicin content in Havana Peppers is 300,000 units in the Schweppes. The capsaicin content, which is considered to be the hottest pepper in the world and the pepper from the East Indies, exceeds 1 million in the Schaeffler unit.
Spicy or nutritionally linked
For most people, the pungency of hot peppers is only felt by the taste organs, but in fact, the pungency is still linked to nutrition. Pepper is rich in vitamin C, beta-carotene, folic acid, magnesium and potassium;
Anti-inflammatory and antioxidant
Capsaicin in pepper also has anti-inflammatory and anti-oxidant effects, which helps reduce the risk of heart disease, certain tumors, and other chronic diseases that increase with age;
Helps to lose weight
Human trials have found that meals with chili pepper can increase the body’s energy expenditure and help to lose weight. An article published in the British Journal of Nutrition also pointed out that regular consumption of chili can effectively delay the development of atherosclerosis and blood Oxidation of lipoproteins.
Helps prevent and treat stomach ulcers
In addition, people used to think that eating chili regularly may stimulate the stomach and even cause stomach ulcers. But the fact is just the opposite.
Capsaicin not only does not cause an increase in gastric acid secretion, but rather inhibits the secretion of gastric acid, stimulates the secretion of alkaline mucus, and helps prevent and treat gastric ulcers.
Milk and beer are more spicy than water
When you eat chili, you will feel very hot, and will naturally want to drink water or eat a staple food to dilute the spicy taste. In fact, the effect of this is not ideal.
In fact, capsaicin binds tightly to the receptors on the taste receptors, and capsaicin is a water-insoluble substance that binds only to fats, oils, and alcohol. This is not difficult to explain why beer is easier to dilute the spicy than water.
But the best food to alleviate the pungency is milk, especially skimmed milk.
Although it was previously thought that the lipids in milk can be better combined with capsaicin, the current study found that the real effective ingredient is casein in milk.
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