History

• Herbs and peppers have been used to add flavor to foods for centuries. It was Wibur Scoville who determined a way to measure the heat of a pepper. Scoville found that by adding sugar to the pepper juice, the heat is taken away. Peppers are measured by how much sugar is needed to no longer feel the burn of the pepper in the mouth. The Scoville scale starts at zero, the bell pepper, and goes up to 923,000 units, the Dorset Naga pepper.

Misconceptions

• The seeds are not what makes the pepper hot. While the capsaicin is present in all parts of the pepper, it is concentrated mainly in the membrane. Removing the seeds and as much of the white membrane as possible can alleviate some of the heat of the pepper.

Effects

• The capsaicin in the pepper can actually cause blisters on the skin. Drinking water only solves the heat issue for a second or two--capsaicin is an oil, and oil does not mix with water. The best way to stop the burning is to drink milk or eat yogurt. The milk can help trap the capsaicin and pull it away from the tissue.

Considerations

• There are medical benefits to capsaicin. Studies show certain cancer cells die when exposed to this highly volatile substance.
  Another benefit is how capsaicin reacts in the body. This compound makes the body release endorphins. Endorphins are the body's way of fighting pain. There are many pain remedies that contain capsaicin.

Warning

• When handling any hot pepper, it is advisable to use gloves. If gloves are not available, make sure to wash your hands thoroughly before touching anything else. A simple scratching of the eye lid can become a painful event if there is capsaicin on your hands.