Friday, March 14, 2014

Science of Spiciness

A neat animation from TED-Ed

The Capsaicin and Piperine found in black-pepper and chilly-pepper are made up of heavier compounds called Alkylamides, and these mostly stay in your mouth...

Those found in mustard, wasabi and horse-radish are made of smaller molecules called Isothiocyanates that easily float up into your sinuses.

The toppers on the Scoville Scale are the Tobago Moruga Scorpion and the Carolina Reaper...these are 30 times more fiery than the common Guntur Chilli!

The hottest chilli in India is the Bhut Jolokia from Assam-Nagaland.

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