we want you to learn a little more spicy, as measured
the levels of spiciness and some additional reports for your interest.
the chemical wilbur scoville developed a way to measure the hotness of a chile by means of a solution of sugar and water to dilute capsaicin; the more spicy the chili used more solution to achieve duluirla of all, the scale scoville starts at the 0 units (hereinafter, shu - scoville heat unites) to the sweet peppers and ends in the 15millones of hus, which would be the capsaicin pure.
Capsaicin is a chemical compound found in hot peppers, especially chili peppers. Is responsible for the burning sensation and heat that you experience when you eat foods that contain these types of peppers. Capsaicin interacts with the nerve endings in the mouth and the skin by activating receptors, which results in a feeling of itching and heat.
When we eat spicy, capsaicin irritates the receptor cells of the pain of the mouth, nose and stomach, sending the brain the alert message spicy.
and it responds by producing mucus, sweat and a lot of salivation, trying to calm the burning.
family number 3, but came out with less "shaft". they came up short at the intersection and only reached 1.1 m shu, as the previous ones, also from trinidad.
made to be spicy, was until 2012 at the podium of the spiciest in the world with 1.4 m shu. to achieve this, "fabricated" a hybrid of the, until then, 3 peppers top... (in plan "to see what happens"). it is thus a hybrid between the naga morich, the bhut jolokia and the scorpion of the trinity in its light version (the first, "only" with 900,000 units)
you need 7 "generations" of seeds from peppers of this variety of "capsicum china" to achieve a score of 1.8 m shu. it is grown, as the majority of the more spicy on the island of trinidad.
named for its shape pointed, reminiscent of a sting, until 2012 it was the most spicy of the world with 2m shu.
since 2014 this chile holds the title of pepper more spicy of the book world records the guinness and has a value in the scale of 2.2 m shu. despite the fact that in 2018, the same creator of the reaper, ed currie, announced that it had achieved a pepper 3.3 m shu what is certain is that it has not yet been submitted to verification by the judges of guinness. the carolina reaper is produced in south carolina and is the result of a cross between two species: the habanero and naga jolokia. a delight. if you want to burn on the inside.
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