I am well aware that many people cannot tolerate hot peppers. When I was young I could not get past the heat, so I never learned to like them. As I got older I started with Jalapenos one slice at the time. Then I got to where I could eat the whole pepper. Next I went to hot chile peppers, and I began to enjoy them. I found out if you remove the seeds, (most of the capsaicin in in the seeds), and saute them the heat is less intense. The trick is to start slow, and allow your taste buds to adjust. After a while you begin to like the taste. I could never eat a Habanero because it was just too hot even without the seeds and sauteed. I grew some once, and when picking those guys the capsaicin was so strong it would get in my nose and burn. They can even make your eyes water.
Once a person gets used to a chile pepper on the tongue, it actually becomes pleasant. Hot peppers release endorphins, the pleasure hormone. How that happens isn’t clear.
I don’t consider a bowl of chili hot enough unless sweat breaks out on my forehead.
The following is a list of some of the benefits of capsaicin in hot peppers :
- It can lower your blood pressure. If you have high blood pressure, start eating hot peppers. My Dad has really good blood pressure.
- It can make your heart be healthy. It curbs your appetite and helps you lose weight… My Dad has a healthy heart.
- It can help you not have a heart attack or stroke. It helps stop blood clots.
- It can help stop pain. My family has tried muscle cream with capsaicin. It really works!
- It can help stop ulcers. I need to start eating hot peppers. Lots and lots of peppers.
- Peppers have lots of Vitamins A, C, and K.
- Hot peppers increases oxygen in your body.
Capsaicin is a flavorless, odorless, colorless compound found in varying amounts in peppers. Fiery habaneros once contained the most, but there are new varieties that have more such as the Naga Viper. Jalapeños have some. Bell peppers have none.
The following is a list of Scoville ratings for peppers. The Scoville scale is a measure of “hotness.” The number of Scoville heat units indicates the amount of capsaicin present. The higher the units, the hotter the pepper. The hotter the pepper, the better it is for you.
Bell pepper 0-no heat
Pimento 100-500
Pepperoncini 100-500
Tabasco Sauce (Sweet & Spicy) 100-500
Tabasco Sauce (Green Pepper) 600-800
Poblano Pepper 1,000-1,500
Texas Pete Sauce 1,000-1,500
Rocotillo Pepper 1,500-2,500
Tabasco Sauce (Tabasco Pepper) 2,500-5,000
New Mexico Peppers 4,500-5,000
Jalapeno Pepper 2,500-8,000
Wax Pepper 5,000-10,000
Tabasco Sauce (Habanero) 7,000-8,000
Serrano Pepper 10,000-23,000
Cayenne Pepper 30,000-50,000
Aji Pepper 30,000-50,000
Tabasco Pepper 30.000-50,000
Thai Pepper 50,000-100,000
Malagueta Pepper 50,000-100,000
Chiltepin Pepper 50,000-100,000
Pequin Pepper 50,000-100,000
Rocoto 100,000-200,000
Jamaican Hot Pepper 100,000-200,000
African Birdseye 100,000-200,000
Habanero Chile 100,000-350,000
Scotch Bonnet 100,000-350,000
Red Savina Habanero 350,000-577,000
Naga Jolokia 855,000-1,041,427
Naga Viper 1,100,000-1,349,000
Trinidad Scorpion Moruga Blend (Moruga Scorpion) over 2,000,000
Standard US grade pepper spray 2,000,000-5,300,000
Nordihydrocapsaicin 9,100,000
Pure Capsaicin 15,000,000-17,000,000