DOCSLIB.ORG

IBD LIBRARY: INFO SHARING Benefits of Chilies

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
IBD LIBRARY: INFO SHARING Benefits of Chilies IBD LIBRARY: INFO SHARING Benefits of Chilies INTRODUCTION Chilies is a fascinating vegetable and always be the king of spices. Chilies is a fruit plants from the genus Capsicum, it’s belong to the same family as tomatoes and potatoes. Chilies come in many varieties, shapes, colours, sizes and pungent, but one thing they have in common is the burning sensation. Chilies pungency is measured by Scoville Scale. The burning sensation is mainly caused by a chemical called capsaicin, which is found in tiny glands in the chili’s placenta. There are many interesting facts about chilies. Chilies have many beneficial values. As general belief Chilies is good for digestion and has been used ages in Indian Ayurvedic medicines to cure disease. On the other sides, Chilies also having a bad reputation, people often have experience burning mouth, sweating, runny nose, hard to breathe, and hiccups after taking chilies. There is a case in the US a man who tried to eat world's hottest chili pepper Bhut jolokia burned out his throat and hospitalized. While in the UK a man suffered heart failure and died the morning after he ate the chilies. Despite that, people still wanted to spice up their food with chilly. Why? Because chilly having an addictive chemical. When eaten, the capsaicin present in the chilly will make the brain produce endorphins a natural painkiller. Today most people from all part of the world enjoy eating this pungent spice. In spite of being an indispensable part in our life, few people knew about this pungent spice originated from. Chilies were used in variety of forms in foods like green chili sauce, salsas, red chili sauce, chili powder and paprika. Chilies have become a favorite 1 | P a g e ingredient in culinary item all over the world cuisines such as Mexican, Indian, Chinese, Thai, Malaysian and English food. As we know almost all Malaysian had a love affair story with chilies. Either the story is good or bad only god knows. Since then chilies has become a compulsory item into some of the dishes such as Sambal belacan, Asam pedas, Nasi lemak etc. Thanks to the Portuguese. Without the chilies most of our dishes will taste dull and something kick is missing. According to Agriculture and Agro-based Industry Minister Datuk Seri Ahmad Shabery Cheek he said “Malaysians consumed about 300,000 tonnes of chilies each year”. HISTORY Chilies are believed to be originated from Mexico since 7000 B.C. and were grown and cultivated from 3500 BC. Chilly was discovered by Christopher Columbus when he landed in the South America in 1493. He named them as "peppers" because they were similar in taste as black peppers. Christopher mistook chili as the black pepper. That is how the chili got the name ‘chili pepper.’ After the discovery of the spice, chili has replaced black pepper as prime spices in the culinary. Long before being explored by Columbus, chili peppers played a huge role in the traditions of Mexico, especially in the ancient Aztec and Mayan cultures where spicy flavorful their cuisines. Mexicans love to spice up their food with chilies even today. They also used chilies for medicinal purposes and to fumigate their homes. When chili pepper was brought back to Spain, Dieogo Alvarez Chanca, a Spanish physician found that chili had a medicinal value. Chili was believed to cure disease and used as pain killers. From Spain, chili spread to rest of Europe and soon spread to South Asian countries like India and China. Chili was introduced to India by the Portuguese explorer, Vasco da Gama in 1498. Chili was introduced in China and spread further to Japan. Soon chili was accepted as important spice in the local cuisines. GENUS Chilies are a fruit plants belonging to Capsicum genus and Solanaceae family. Chilies are closely related to their genetic cousins, the tomatoes, potatoes, and also the eggplant. Capsicum is derived from the Greek word "Kapsimo" meaning "to bite." When eaten, it gives a burning sensation. The heat of all chilies is concentrated in the inner ribs and 2 | P a g e seeds. There are more than 3,000 varieties of chilies available all over the world. They differ in pungency, size, shape and colors, while there are five species within the Capsicum (C.). Chilies come in many forms either in fresh, paste, powder, flakes and also dried. Dried chili peppers can be earthy, floral, fruity, hot, smoky or sweet. Chili became extremely popular in India after it was first brought to India by Vasco da- Gama. Today, India has become the world’s largest chilies producer and exporter across the world such as USA, Canada, UK, Saudi Arabia, Singapore, Malaysia, Germany and many other countries. It contributes 25% of world’s total production of chili. Climate in India is suitable in cultivate varieties of chili. There are so many common species of chilies grown in India including bell peppers, paprika, jalapenos, scotch bonnets, rocoto peppers, aji peppers, habanaeros, cayenne, and tabasco peppers. The world’s hottest chili “Naga Jolokia” is cultivated in hilly terrain of Assam in a small town Tezpur, India. Some of the hottest chilies are also grown in India. Indian chilies have been dominating international chili market. Majority of chilies in India are cultivated in Andhra Pradesh, Maharashtra, Karnataka, Gujarat, Tamil Nadu and Orissa. GOODNESS Since its introduction to India in 1498 by Vasco da Gama, chilies have been included in Indian traditional medical system ‘Ayurvedic’ and used as a tonic to ward off many of diseases. According to Ayurveda, chili has many medicinal properties such as stimulating good digestion and endorphins, a natural pain killer to relieve pains. Chilies are good for slimming down as it burns the calorie easily. Chilies stimulate the appetite, help to clear the lungs, and stimulate digestive system. Chilies are excellent source of Vitamin, A, B, C and E with minerals like molybdenum, manganese, folate, potassium, thiamin, and copper. Chili contains seven times more vitamin C than orange. Some others chilies benefit that good for us are as below. Capsaicin: Chilies contain powerful antioxidant called beta-carotenoids from vitamin C and Vitamin A. These antioxidants destroy free radical bodies that travel in the body and cause huge amounts of damage to cells. These radical bodies could damage nerve and blood vessel in diabetes. 3 | P a g e The antioxidants present in the chili will wipe out the radical bodies that could build up cholesterol causing major heart diseases such as atherosclerosis. Chilies have antioxidants that can destroy cholesterol which could cause major disease like atherosclerosis and other heart diseases. The antioxidants also help other disease like cataract and arthritis such as osteoarthritis and rheumatoid arthritis. It also dilates airway of lungs which reduces asthma and wheezing. Detoxicants: Chilies act as detoxifiers as they remove waste products from our body and increases supply nutrients to the tissues. It also acts as gastrointestinal detoxicants helping in digestion of food. Pain killer: Chilies stimulate the release of endorphins that are natural pain killers. It relieves pain caused due to shingles (Herpes Zoster), bursitis, diabetic neuropathy and muscle spasm in shoulders, and extremities. It also helps in relieving arthritic pains in the extremities. Antibiotic: Chilies bring fresh blood to the site of the infection. The fresh blood fights infection. The white blood cells and leukocytes present in the fresh blood fights viruses. Brain: Capsaicin stimulates brain to excrete endorphin and gives a sense of pleasure when ingested. This is the reason people get addicted to chili. Cancer: It has been noted that vitamin C, beta-carotene and folic acid found in chili can reduces the risk of colon cancer. Chilies such as red pepper have cartonoid lycopene, which prevents cancer disease. Heart Attack: Chilies have vitamin B6 and folic acid. The vitamin B reduces high homocysteine level. High homocysteine levels have been shown to cause damage to blood vessels and are associated with a greatly increased risk of heart attack and stroke. It also converts homocysteine into other molecules which is beneficial to lower cholesterol level. Lung disease: Chilies give relief from nasal congestion by increasing the metabolism. It also dilates airway of lungs which reduces asthma and wheezing. It relieves chronic congestion in people who are heavy drinkers. 4 | P a g e Cigarette smoke contains benzopyrene which destroys the vitamin A in the body. The vitamin A present in chili reduces inflammation of lungs and emphysema caused due to cigarette smoking. CONCLUSION From west to the east chilies has flavored most of our life. In general chilies have a lot of benefits to our health however excessive intake can bring side effects to our digestive system and bowel problem. Be sides of using as flavoring in our dishes and having medicinal value chilies also works as a natural insect repellent. SOURCE @ Borneo Post Online (2016, January 23). Government to study why imported chilies cheaper. Retrieved from http://www.theborneopost.com/2016/01/23/government-to-study-why- imported-chillies-cheaper/ Mosley, M. (2017, 10 March). Why hot chillies might be good for us. Retrieved from http://www.bbc.com/news/health-39217603 Ramdev food (2017). Benefits of chilies. Retrieved from http://www.chilly.in/chili_benefits.htm Villa Palmar Cancun (2017, June 4). History of chilies in Mexico. Retrieved from http://www.villapalmarcancun.com/blog/dining/history-chilies-mexico 5 | P a g e .
Load more

Recommended publications
  • Hot Peppers: IV
    International Journal of Research and Scientific Innovation (IJRSI) |Volume III, Issue VIII, August 2016|ISSN 2321–2705 Hot Peppers: IV. HPLC Determination of the Relative Pungency and Fruit Quality Attributes of Eight (8) Caribbean Hot Pepper Landraces 1Puran Bridgemohan, 2Musa El Sharief Mohamed, 3Majeed Mohammed and 4David Felder 1&2Centre for Biosciences Agriculture and Food Technology,The University of Trinidad and Tobago Waterloo Research Campus,Carapichaima 642-8888 Ext 31100 3Department of Food Production, Faculty of Food and Agriculture, University of the West Indies, Trinidad. 4Senior Scientist, Agriculture and Rural Development, 118 Street, Edmonton, Alberta, Canada. Abstract: - The hot pepper trade for the food processing industry content by reciprocal crossing and selection at The University is faced with the issue of variability and consistency in fruit of Trinidad and Tobago (UTT). quality in terms of pungency. The Caribbean is recognized as the producers of some of the world’s hottest and most pungent Capsaicinoids are a group of 12 or more related alkaloids in peppers but these have not been adequately quantified. This fruits of the genus Capsicum. Capsaicin [(E)-N-(4-hydroxy-3- study evaluated eight of the landraces cultivated in the methoxybenzyl)-8-methyl-6-nonenamide] and Caribbean and compared these with three of the international dihydrocapsaicin (N-[(4-hydroxy-3-methoxyphenyl)methyl]- varieties. The analysis was conducted on the quality attributes 8-methyl-6-nonanamide) (Cisneros-Pineda, et al , 2007, and the determination of both the capsaicin and Peña-Alvarez et al 2009). Among the capsaicinoids, capsaicin dihydrocapsaicin were analysed using the U3000HPLC high and dihydrocapsaicin together account for about 90% of performance liquid chromatography.
    [Show full text]
  • Behavior of the Hottest Chili Peppers in the World Cultivated in Yucatan, Mexico
    HORTSCIENCE 53(12):1772–1775. 2018. https://doi.org/10.21273/HORTSCI13574-18 Naga (Purkayastha et al., 2012). ‘Bhut Jolo- kia’ was considered one of the hottest in the world; in 2007, it was registered in the Guin- Behavior of the Hottest Chili Peppers ness Book of World Records with 1,001,304 SHU. Later, the ‘Trinidad Moruga Scorpion’ in the World Cultivated in variety, originally from Trinidad and Tobago, occupied that place in the Guinness Book of Yucatan, Mexico World Records with a pungency of 2,009,231 SHU (Bosland et al., 2012). Cur- Liliana S. Mun˜oz-Ramírez, Laura P. Pen˜a-Yam, Susana A. Aviles-Vin˜as, rently, the ‘Carolina Reaper’ variety, de- Adriana Canto-Flick, Adolfo A. Guzman-Antonio, veloped by the U.S. company PuckerButt and Nancy Santana-Buzzy1 Pepper in South Carolina, is recognized as the Unidad de Bioquímica y Biología Molecular, Centro de Investigacion most pungent in the world, with 2.2 million í · SHU (PuckerButt Pepper Company, 2013), and Cient fica de Yucatan A.C., Calle 43 No. 130 32 y 34, Merida, Yucatan, is registered in the Guinness Book of World CP 97205, Mexico Records. Taking into account that the Peninsula of Yucatan is known to distinguish the Haba- Additional index words. Capsicum, HPLC, pungency, capsaicinoids, Scoville heat units nero pepper for its high level of pungency, our Abstract. The Yucatan Peninsula is recognized as the center of genetic diversity of proposal was to evaluate, under the conditions Habanero peppers (Capsicum chinense Jacq.), which can be distinguished from those of the region, the pungency behavior of three cultivated in other regions of the world by their aroma, taste, and—most of all—by their varieties internationally known for their high pungency.
    [Show full text]
  • Herb & Vegetable Gardening Fact Sheet Chilli Pepper Bhut Jolokia
    Chilli Hot The Trinidad Scorpion, native mild flavored wings with hot centers. ESCRIPTION toTrinidad and Tobago, is Fatali. Fruits start out green and Most chillies are currently the world's hottest Chilli mature to a yellow color. Flavor can green in color while as of February 2012. The Trinidad be described as hot with slight lemon they are still growing in Scorpion ranks as high as 2,009,231 and peach overtones. their unripened state. When they SHU on the Scoville scale, making it Tobasco. A variety is the same one ripen and reach their full maturity, the hottest chili pepper in the world used to make tabasco sauce. The almost all of them turn to shades of to date. fruits are small and bullet shaped and red, orange, yellow or brown. Fruits Trinidad Red 7 Pot. Easily grown and turn from yellow to green to orange ripen to red or yellow when 2- rewards with a multitude of chillies and finally red. 2.4in/5-6cm long. that go from light green to a Apache. They are prized primarily gorgeous silky dark red. A great chilli because they are easy to grow, and for making curry. therefore make an ideal pot project Trinidad Scorpion Butch T. Just for the kitchen. under its realtive, the Butch T is also ROPERTIES Basket Fire. A prolific fruiting variety up there with one of the hottest Culinary which is dripping with small hot chillies in the world and was up until The fleshy base fruits on a compact leafy semi- 2011. of the petals and trailing plant.
    [Show full text]
  • Genetic and Environmental Influences on Chemosensory Perception and Preferences
    View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by Helsingin yliopiston digitaalinen arkisto Genetic and Environmental Influences on Chemosensory Perception and Preferences Outi Törnwall ACADEMIC DISSERTATION To be presented, with the permission of the Faculty of Agriculture and Forestry of the University of Helsinki, for public examination in Walter-sali, Viikki, 27th of September 2013, at 12 noon. Front cover: Francisco de Zurbarán, Piatto con cedri, 1633 Pasadena, Norton Simon Museum University of Helsinki Department of Food and Environmental Sciences Sensory Research Helsinki 2013 Custos: Professor Hely Tuorila Department of Food and Environmental Sciences University of Helsinki, Finland Supervisors: Professor Hely Tuorila Department of Food and Environmental Sciences University of Helsinki, Finland Professor Jaakko Kaprio Department of Public Health, Hjelt Institute University of Helsinki, Finland Professor Markus Perola Department of Chronic Disease Prevention National Institute for Health and Welfare, Finland Adjunct Professor Karri Silventoinen Department of Social Research University of Helsinki, Finland Reviewers: Science Leader, Dr. Sara Jaeger Plant & Food Research, New Zealand Professor Jussi Pihlajamäki Public Health and Clinical Nutrition University of Eastern Finland, Finland Opponent: Director, Dr John Prescott TasteMatters Research & Consulting, Australia ISBN 978-952-10-9263-3 (paperback) ISBN 978-952-10-9264-0 (PDF; http://ethesis.helsinki.fi) ISSN 0355-1180 Unigrafia Helsinki 2013 “Persistence is the key to solving most mysteries” Christopher Pike Outi Törnwall 2013. Genetic and Environmental Influences on Chemosensory Perception and Preferences. EKT-Series 1613. University of Helsinki, Department of Food and Environmental Sciences. 102 pp. ABSTRACT Chemosensory perceptions have biological relevance in aiding the recognition of nutrients and toxins, and initiating physiological processes that affect the digestion system.
    [Show full text]
  • Cajohn's Fiery Foods
    Capital Corporation CAJOHN’S FIERY FOODS 3rd Congressional District FINANCE FUND CAPITAL CORPORATION Some Like it Hot: CaJohn’s Sets the World on Fire INVESTMENT IMPACT: Sauces, salsas and seasonings with names like Vicious Viper, • $250,000 Small Business Financing Krakatoa, Liquid Stoopid, Fatalii, and Lethal Ingestion have earned CaJohn’s Fiery Foods a place in the “Hot Sauce Hall of Fame.” In • Retains 13 jobs and will add 6 new hires over all, the company has won more than 600 major hot sauce awards. the next two years Finance Fund Capital Corporation (FCAP) provided CaJohns with • Fresh and fiery specialty foods for a global $250,000 in small business financing guaranteed through the US audience Small Business Administration’s Community Advantage program. The financing provided CaJohn’s with the working capital and infrastructure needed to keep growing their Westerville, OH operation. CaJohn’s employs 13 staff with plans to add 6 new hires over the next two years. Co-owner and Founder John “CaJohn” Hard has always had a taste for hot, spicy foods and enjoyed creating his own sauces for family and friends. After winning several major national hot sauce awards and seeing increased demand for his fresh and fiery products, John and his wife Sue opened CaJohn’s Fiery Foods in 1997. He is now known in the industry as the “Godfather of hot sauce.” CaJohn’s Sancto Scorpio hot sauce, for example, is made from the Trinidad Moruga Scorpion pepper, the hottest chili pepper on the planet scoring 1.2 million Scoville Heat Units. To ensure highest quality, product is prepared in small batches using all natural fresh peppers and select fruit, grown in Ohio whenever possible.
    [Show full text]
  • Peppers 2016
    PEPPERS 2016 HOT PEPPERS SWEET NON-BELL PEPPERS Anaheim Chili Ancho 101 Fooled You Big Guy Giant Marconi Butch T Scorpion Goliath Griller Caribbean Red Hot Marconi Red Carolina Reaper Pizza Cayenne Sweet Banana Chocolate Ghost Tennessee Cheese Early Jalapeno Tricked You Garden Salsa Ghost Pepper (Bhut Jolokia) SWEET BELL PEPPERS Habanero California Wonder Jalafuego Chocolate Beauty Jalapeno M Colossal Mexi-Bell Cute Stuff Red Mucho Nacho Cute Stuff Yellow Poblano Golden California Wonder Padron Jupiter Peperoncino King Arthur (Fat-N-Sassy) Senorita Jalapeno Margaret’s Pepper Serrano Purple Beauty Tabasco Red Knight Thai Hot Super Heavyweight Trinidad Moruga Scorpion CAUTION! It is advised to wear gloves when handling hot peppers, keep them away from children and thoroughly clean all kitchen utensils like cutting boards, knives, etc. When grinding dried peppers, wear a breathing mask and protect your eyes. DO NOT TOUCH ANY sensitive parts anytime before thoroughly cleaning hands! U&D Nursery On the Corner of Knox Butte and Century Drive Albany, Oregon Phone: (541) 928-3448 [email protected] HOT PEPPERS ANAHEIM CHILI – 75 days, ripens to red Moderately pungent fruit, very smooth 7 ½” long x 2” wide. Borne on tall, productive plants that offer good foliage cover for the fruit. Excellent for canning, freezing or drying. Good for chili rellanos. Tobacco Mosaic Virus resistant. Scoville units are 500-2500. ANCHO 101-85 days, ripens to red Plant produces good yields of 3 ½" long by 2 ½" wide hot peppers. Peppers turn from dark green to red when mature. Plant has green stems, and white flowers. A variety from Mexico.
    [Show full text]
  • Explenation of Testing Our Chillies
    About our tests: Report from the lab with the results… Even our BHUT which we grow here on our property, which is the Jolokia or Ghost chilli and previous world record holder, is hotter than the “original” world record of the same chilli (we scored: 1,110,900 SHU). We found that the better you treat your chillies the hotter they get!! As a sample see report from lab… it says Bhut Hothouse ….The Bhuts from the hothouse had it too hot when heatwave came across the Hunter and you can see that they get a less hot rating straight away… too much suffering and they do not like that at all…Very sensitive and need lots of attention and worm juice offcourse! Mark Peacock knows much more about this … it is his kind of field but also on-line some various sources state actually the same as we found while growing our chillies for the past 3 years: http://en.wikipedia.org/wiki/Dorset_Naga The effect of climate on the Scoville rating of Bhut Jolokia peppers is dramatic. A 2005 study comparing percentage availability of capsaicin and dihydrocapsaicin in Bhut Jolokia peppers grown in Tezpur (Assam) and Gwalior (Madhya Pradesh), India showed that the heat of the pepper is decreased by over 50% in Gwalior's more arid climate.[23] Elsewhere in India, scientists at Manipur University measured Bhut Jolokia's average Scoville rating by HPLC at only 329,100 SHU.[20] FACEBOOK Over the past year since we have had the Guinness World Record there have been stories in newspapers and on-line about the fact that we: - Tested only one pod of chilli so our record is an incident - Are not commercial growers??? - Have not tested it Scientifically Well guess what? - This is how we test our chillies, See photo..
    [Show full text]
  • Capsaicinoids Content in Habanero Pepper (Capsicum Chinense Jacq.)
    HORTSCIENCE 43(5):1344–1349. 2008. Materials and Methods For this study, 18 accessions of Habanero Capsaicinoids Content in Habanero pepper (Capsicum chinense) (Table 1) from a germplasm bank established in the Centro de Pepper (Capsicum chinense Jacq.): Investigacio´n Cientı´fica de Yucata´n (Scien- tific Research Center of Yucatan) were used. Hottest Known Cultivars Of these, 13 accessions were of the ‘‘orange type’’, four of the ‘‘red type’’, and one ‘‘yel- Adriana Canto-Flick, Eduardo Balam-Uc, Jerico´ Jabı`n Bello-Bello, low type’’. The plants were cultivated and Carlos Lecona-Guzma´n, Daniela Solı´s-Marroquı´n, Susana Avile´s-Vin˜as, maintained under protected conditions and ´ ´ 1 the fruit was harvested when it had ripened on Eunice Gomez-Uc, Guadalupe Lopez-Puc, and Nancy Santana-Buzzy the plant. Thirty fruits per plant were taken Unidad de Bioquı´mica y Biologia Molecular de Plantas, Centro de from 10 plants of each accession. Investigacio´n Cientı´fica de Yucata´n, Calle 43 # 130, Chuburna´ de Hidalgo, This work was carried out in the munic- Me´rida, Yucata´n, CP. 97200 Me´xico ipality of Ixil, Yucatan, located between the parallels 21°09# and 21°19# lat. north and the Lourdes Georgina Iglesias-Andreu meridians 89°25# and 89°34# long. west at an Lab. Biotecnologı´a y Ecologı´a Aplicada (LABIOTECA), Universidad average height of 9 m above sea level. The Veracruzana. Campus para la Cultura, las Artes y el Deporte, Xalapa, climate of the region is hot, subhumid with rain in the summer and a dry season from Veracruz, C.P.
    [Show full text]
  • Tomatoes Availability Subject to Change
    Veggiepalooza 2021 Tomatoes Availability subject to change Growth Fruit Fruit Disease Pot Type Variety Habit Heritage Days Color Weight Resistance ? Description Size Price Beefsteak Aunt Gertie's Gold I Heirloom 75-80 Yellow/Orange 1 lb. One of the best tasting yellow tomatoes, delicious, fruity, sweet. 3 in. $4.00 Beefsteak Aussie I Heirloom 85 Red 1-2 lbs. An Australian beefsteak bursting with a great blend of sugars and acids. 3 in. $4.00 Beefsteak Beefmaster I Hybrid 80 Red 2 lbs. VFNASt Large yields of large meaty tomatoes. Few seeds. 3 in. $4.00 Beefsteaks are always grown for their flavor and size for slicing and summer Beefsteak Beefsteak I Heirloom 80 Red 2 lbs. VFN sandwiches. Outstanding flavor carries hints of melon. 3 in. 4.00$ Beefsteak Big Beef Hybrid I Hybrid 73 Red up to 1 lb. VFNTASt Impressive yields of fruit. Old time flavor. 3 in. 4.00$ Beefsteak Big Boy I Hybrid 78 Red 1 lb. Vigorous plants with heavy fruit and excellent taste. 3 in. $4.00 This modern strain of classic Brandywine delivers world famous flavor packed Beefsteak Brandymaster Red I Hybrid 70-80 Red 1 lb. VF into medium to large fruits, unrivaled among similar varieties. 3 in. 4.00$ Beefsteak Brandywine Red I Heirloom 85 Red 12 oz. Heirloom dating back to 1885. Large, deep red fruits, with robust flavor. 3 in. $4.00 Tomatoes have rich tomato flavor and turn yellow when mature. Excellent for Beefsteak Brandywine Yellow I Heirloom 90 Yellow 1 lb. salads and sandwiches. 3 in.
    [Show full text]
  • 2014 Ten Deadly Peppers Hot Pepper Eating Contest
    2014 Ten Deadly Peppers Hot Pepper Eating Contest So, you think you can take the heat? Sign up for the Chili Pepper Eating Contest!!! The hotness of chilies is based on Scoville Heat Units. In 1912, Wilbur Scoville, a chemist by professions, developed a method to measure the heat leave of chili peppers. The test is named after him, known as the “Scoville Organoleptic Test.” The Substance that makes a chili so hot is called Capsaicin. Pure Capsaicin is rated somewhere between 15,000,000 – 16,000,000 Scoville heat units. To put Scoville heat units (SU) in a better prospective, a jalapeno is rated 2,500 – 8,000 SU compared to a Habanero which is rated 10,000 – 325,000 SU. Rules and Regulations Round 1: The Cherry Bomb (100 - 500 SU) Round 2: The Hungarian Wax (1,000 –15,000 SU) Round 3 The Jalapeno (2,500 – 8,000 SU) Round 4: The Serrano (5,000 – 23,000 SU) Round 5: The Cayenne (30,000 – 50,000 SU) Round 6: The Fish Pepper (5,000 – 50,000 SU) Round 7: The Chocolate Habanero (10,000 – 325,000 SU) Round 8: The Trinidad 7 Pot Yellow (500,000 - 600,000) Round 9: The Naga Jolokia (Ghost Pepper) (1,040,000 SU) *was formerly ranked as hottest pepper in the world. Round 10: The Trinidad Moruga Scorpion (ranked as high as 2,009,231 SUChili Pepper Institute has identified the Trinidad Moruga Scorpion as the newest hottest chili pepper in the world as of February 2012. According to the New Mexico State University Chile Institute, the Trinidad Moruga Scorpion ranks as high as 2,009,231 SHU on the Scoville scale, making it the hottest chili pepper in the world to date.
    [Show full text]
  • Western Grocer Magazine Sept-Oct 2018
    8 1 0 2 r e b o t c O / r e b m e t p e S RETURN UNDELIVERED TO MERCURY PUBLICATIONS LTD., 1313 BORDER STREET, UNIT 16, WINNIPEG MB R3H 0X4 CPM SALES AGREEMENT #40062509 Serving Western Canadians for 100 Years publisher’s perspective SEPTEMBER/OCTOBER 2018 • VOLUME 104, NO.5 Is There a Grocery Retail Opportunity with Cannabis Legalization? In this Issue With the impending legalization of cannabis in Canada, there has been a lot of 27 speculation about how the grocery industry will develop a presence in this new market. Loblaw, for example, first applied for a license to dispense medical marijuana in 2016. Shoppers Drug Mart has lined up supply deals with several licensed medical 25 Sensory Strategy marijuana producers including Aurora Cannabis and Aphria. A good bakery department will lure customers But that was for medicinal not recreational cannabis. Now, there is discussion regardless of their purchasing habits. of grocery retailers getting into recreational cannabis. Loblaw has applied to sell recreational marijuana in Newfoundland and Labrador. 43 Loblaw’s applications for 10 potential locations were among the 24 selected by 27 Make it Tasty, Cannabis NL., including grocery stores under the Dominion banner and Shoppers Drug but Make it Quick Mart locations. The company has also applied and got approval for seven Real Canadian Superstores in Alberta. Calgary Co-op has also received 11 approvals to sell cannabis. Delis continue to evolve to include new In a recent statement to Global News, Superstore parent company Loblaw said, tastes and quick meal options with a “As an established retailer with a secure supply chain and decades of experience healthy cut of knowledge.
    [Show full text]
  • Comparative Analysis of Fruit Metabolites and Pungency Candidate Genes Expression Between Bhut Jolokia and Other Capsicum Species
    RESEARCH ARTICLE Comparative Analysis of Fruit Metabolites and Pungency Candidate Genes Expression between Bhut Jolokia and Other Capsicum Species Sarpras M1, Rashmi Gaur1, Vineet Sharma1, Sushil Satish Chhapekar1, Jharna Das2, Ajay Kumar1,3, Satish Kumar Yadava4, Mukesh Nitin1, Vijaya Brahma5, Suresh K. Abraham6, Nirala Ramchiary1* 1 Translational and Evolutionary Genomics Lab, School of Life Sciences, Jawaharlal Nehru University, New a11111 Delhi, India, 2 Department of Biological Science, Gauhati University, Guwahati, Assam, India, 3 Department of Plant Science, School of Biological Sciences, Central University of Kerala, Periya, Kasaragod, Kerala, India, 4 Centre for Genetic Manipulation of Crop Plants, University of Delhi South Campus, Benito Juarez Road, New Delhi, India, 5 School of Computational and Integrative Sciences, Jawaharlal Nehru University, New Delhi, India, 6 School of Life Sciences, Jawaharlal Nehru University, New Delhi, India * [email protected] OPEN ACCESS Citation: M S, Gaur R, Sharma V, Chhapekar SS, Abstract Das J, Kumar A, et al. (2016) Comparative Analysis of Fruit Metabolites and Pungency Candidate Bhut jolokia, commonly known as Ghost chili, a native Capsicum species found in North Genes Expression between Bhut Jolokia and Other East India was recorded as the naturally occurring hottest chili in the world by the Guinness Capsicum Species. PLoS ONE 11(12): e0167791. Book of World Records in 2006. Although few studies have reported variation in pungency doi:10.1371/journal.pone.0167791 content of this particular species, no study till date has reported detailed expression analysis Editor: Guangyuan He, Huazhong University of of candidate genes involved in capsaicinoids (pungency) biosynthesis pathway and other Science and Technology, CHINA fruit metabolites.
    [Show full text]