Chili Pepper

(Chili)

Naga Jolokia
(naga morich, bhut jolokia),
the Bangladeshi chili tested hottest in the world at 1,040,000 Scoville Units. Moche Culture

The Red Savina pepper, one of the hottest chilis, is rated at 580,000 Scoville Units. Only the Naga Jolokia is hotter.

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chili

VARIANT FORMS:

also chil·e or chil·li

NOUN:

Inflected forms: pl. chil·ies also chil·es or chil·lies
1. The pungent fresh or dried fruit of any of several cultivated varieties of capsicum, used especially as a flavoring in cooking. Also called chili pepper. 2. Chili con carne.

ETYMOLOGY:

Spanish chile, from Nahuatl chilli.

www.bartleby.com

Google Search: Society > Food > Condiments > Sauces > Hot and Pepper > Chile Peppers

Wikipedia:

Chili pepper
Scoville scale

search chili on JSTOR

A Bell Pepper
has a Scoville rating of zero

In the News . . .

‘Flamin’ hot’ Doritos seasoning causing breathing difficulties in Australian factory workers, union alleges-- The Guardian (28 December 2023)
The shocking, stupendous rise of superhot chillies: ‘The stomach cramps can last for 14 hours’ -- The Guardian (07 November 2023)
Pepper X marks the spot as South Carolina pepper expert scorches his own Guinness Book heat record -- ABC News (16 October 2023)
Canadian breaks speed record for eating 50 Carolina reapers – The Guardian (30 September 2023)
Teen dies hours after taking part in viral ‘One Chip Challenge,’ police say -- WFSB News (05 September 2023)
New Mexico could be first state with official aroma – The Guardian (02 February 2023)
Are we all really masochistic? -- BBCReel (22 November 2022)
Rebel with a ‘tingly’ cause: Yao Zhao brings piquant peppers to the US – The Guardian (21 November 2022)
How the Chile Became Hot -- The New York Times (18 August 2022)
Chilli peppers, coffee, wine: how the climate crisis is causing food shortages – The Guardian (28 June 2022)
Sriracha lovers burned as maker halts production due to pepper shortage – The Guardian (09 June 2022)
How chili peppers helped Nobel Prize winners understand how we feel heat -- CNN (04 October 2021)
'It smelled like pain and regret': inside the world of competitive hot chilli eaters – The Guardian (1 April 2021)
People who eat chili peppers may live longer — here's why -- Yahoo Life (09 November 2020)
Gochujang: The trendy Korean food that burns -- BBCtravel (19 August 2020)
Feel the burn: why do we love chilli? -- The Guardian (23 April 2017)
He Ate the World’s Hottest Pepper, Then Landed in the Hospital With ‘Thunderclap’ Headaches -- The New York Times (09 April 2018)
Ghana's red-hot funerals: Buried in a chilli pepper -- BBCNews (26 November 2018)
Can you hurt yourself eating chilli peppers? -- BBCfuture (21 October 2016)
Surprising Global Origins for Regional Food Favourites -- BBC News (08 June 2016)
Is the chilli pepper friend or foe? -- BBCNews (05 October 2015)
Hatch, N.M., Chile Festival -- AmericanProfile (13 August 2015)
Birthplace of the domesticated chili pepper identified in Mexico -- Science Daily (21 April 2014)
Chili Say What? Linguistics Help Pinpoint Pepper's Origins -- NPR (17 April 2014)
Chilli Pepper Residue Detected in Maya Preclassic Pots -- Past Horizons (07 December 2013)
A Hot Time in the Old Archaeological Dig Tonight Pacific Standard -- (21 November 2013)
Prehispanic Use of Chili Peppers in Chiapas, Mexico -- PLoS ONE (13 November 2013)
The Gut-Wrenching Science Behind the World’s Hottest Peppers -- Mary Roach, The Smithsonian Magazine (June 2013)
Chilli Used by Indian Army in Weaponry Is Hot Property for Poor Farmers -- Guardian (29 July 2012)

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Americans Cultivated And Traded Chili Peppers 6000 Years Ago -- ScienceDaily (16 February 2007)
Ancient Americans Liked It Hot: Mexican Cuisine Traced To 1,500 Years Ago -- ScienceDaily (11 July 2007)
Andrews, Jean. Peppers: The Domesticated Capsicums, New Edition. Austin: University of Texas Press, 1995.
A Perk of Our Evolution: Pleasure in Pain of Chilies -- New York Times (20 September 2010)
The Chile Pepper Institute -- New Mexico State University, Las Cruces, NM
Chilli peppers 'help pain relief' -- BBC News (27 April 2010)
Chile Peppers: The Science Behind The Spice -- NPR (9/19/08)
Discover magazine's 100 top Science Stories of 2008 included (in the January 2009 issue) #75: Chilies' Fire Is Self-Defense Against a Surprising Foe

"What makes chilies hot? And why are some hotter than others? At last, scientists have unearthed the secret to spice."

Domestication Of Chile Pepper Provides Insights Into Crop Origin And Evolution -- ScienceDaily (19 June 2009)
Eight ancient drinks uncorked by science -- msnbc (15 December 2009)
Friese, Kurt Michael, Kraig Kraft and Gary Paul Nabhan. Chasing Chiles: Hot Spots Along the Pepper Trail. Chelsea Green, 2011.
Fungus Puts the Heat in Chili Peppers, Study Says -- National Geographic News (8/11/08)

Scientists Find Out Why Chilli Peppers Are Hot Telegraph (8/11/08)
New Research Reveals Why Chili Peppers Are Hot -- EurekAlert (8/11/08)
Self-Defense: Why Chili Peppers Pack Heat -- LiveScience (8/11/08)
What Made Chili Peppers So Spicy? -- NPR (8/15/08)
Chile Peppers' Spice Is a Built-in Pesticide -- Los Angeles Times (8/16/08)

Humans Relish Food Spiced with … Fungicide? -- Peter N. Spotts, Christian Science Monitor (13 August 2008)
Joshi, Monika. In hot pursuit of chile knowledge. [Moruga Scorpion, Bhut Jolokia] USA Today, 12 March 2012, 12B.
McQuaid, John. Tasty: The Art and Science of What We Eat. NY: Scribner, 2015.
Nabhan, Gary Paul. Why Some Like It Hot: Food, Genes, and Cultural Diversity. Washington, DC: Island Press, 2004.
'Record-breaking' chilli is hot news -- BBC News (18 February 2011)
Scoville Units -- The Food Timeline – Lynne Olver, Morris County Library NJ
Starch Fossils and the Domestication and Dispersal of Chili Peppers (Capsicum spp. L.) in the Americas -- Science (16 February 2007:)
Toussaint-Samat, Maguelonne. A History of Food. Chichester, UK: John Wiley & Sons/Blackwell 2009.
"Variation in sensation and affect: We live in 'different taste worlds'" --Linda Bartoshuk
Fifth Lecture of the Nobel Conference 46 Making Food Good Conference -- Gustavus Adolphus College (5-6 October 2010) (archives are available online at <http://gustavus.edu/events/nobelconference/2010/archive.php>)
- view video on-line
Why Do We Eat Chilli? -- Guardian (14 September 2010)

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Scoville scale

Source: Wikipedia -- Scoville scale
Scoville rating	Type of pepper
15,000,000–16,000,000	Pure capsaicin
8,600,000-9,100,000	Various capsaicinoids, such as homocapsaicin, homodihydrocapsaicin, and nordihydrocapsaicin
2,000,000–5,300,000	Standard U.S. Grade pepper spray, FN 303 irritant ammunition
1,176,182	"Infinity Chilli" -- 'Record-breaking' chilli is hot news -- BBC News (18 February 2011)
855,000–1,041,427	Naga Jolokia
350,000–580,000	Red Savina Habanero
100,000–350,000	Habanero chili, Scotch Bonnet Pepper
100,000–350,000	Datil pepper, Capsicum chinense
100,000–200,000	Rocoto, Jamaican Hot Pepper, African Birdseye
50,000–100,000	Thai Pepper, Malagueta Pepper, Chiltepin Pepper, Pequin Pepper
30,000–50,000	Cayenne Pepper, Ají pepper, Tabasco pepper, some Chipotle peppers
10,000–23,000	Serrano Pepper, some Chipotle peppers
4,500–5,000	New Mexican varieties of Anaheim pepper, Hungarian Wax Pepper
2,500–8,000	Jalapeño Pepper, Guajillo pepper
1,500–2,500	Rocotillo Pepper
1,000–1,500	Poblano Pepper
500–2,500	Anaheim pepper
100–500	Pimento, Pepperoncini
0	No heat, Bell pepper