Get ‘em while they’re hot | Chilli peppers

Peppers are commonly broken down into three groupings – bell peppers, sweet peppers and hot peppers – with most popular varieties falling into one of these categories, or a cross between them.

The substances that give chilli peppers their intensity are capsaicin and several other related chemicals. Reacting with pain receptors in the mouth, signals are sent to the brain which in turn increase the heart rate, produce perspiration and release endorphins.

The heat of chilli peppers was historically measured in Scoville heat units, which is a measure of how much a chilli extract must be diluted in sugar syrup before its heat becomes undetectable to a panel of tasters. Modern commonplace methods for quantitative analysis uses high-performance liquid chromatography to directly measure the capsiacinoid content of a chilli pepper variety.

Chilli peppers can be used fresh, dried or pickled for culinary purposes. Dried chillies can also be ground into powder. The chilli pepper is an important ingredient in dishes all over the world; from the Far East to the western world.

The leaves of the chilli plant are mildly bitter, but nowhere as near as hot as the fruits that come on the same plant. They are used in Filipino cuisine, where they are cooked as ‘greens’. They are also used in Korean and Japanese dishes.

Psychologists believe that eating chilli is an example of ‘contained risk’, whereby extreme sensations such as pain can be enjoyed because individuals know that the sensation will not actually cause bodily harm. The same theories are put forward for roller coaster riding, where riders enjoy the sensation of fear as they know they are not going to fall out.

Eating chilli is viewed as a warrior’s ritual in Japan because its spiciness is said to mentally block fear. By forcing themselves to eat chillies, the warriors’ mental state is set to become stronger, leaving them feeling invincible when stepping out onto the battlefield.

Archaeological evidence in Ecuador suggests that chillies have been domestically cultivated for more than 6,000 years and were one of the first cultivated crops in Central and South America.

Christopher Columbus first encountered the chilli pepper in the Caribbean and brought them to Europe where they were mainly grown as botanical curiosities in the gardens of Spanish and Portuguese monasteries. Monks eventually began to experiment with their culinary potential and discovered that their pungency offered a substitute for black peppercorns which at the time were so costly they were used as a legal currency in some countries. 

How hot is hot?

Sweet bell pepper: The typical green bell pepper, about the size of a large fist. 0 Scovilles

Pimento: Not just for the stuffing olives. Pimiento is the Spanish word for “pepper”. 100 – 150 Scovilles

Pepperoncino: Also known as Tuscan peppers. These sweet, mild chilli peppers are found in Italy and Greece. 100 – 150 Scovilles.

Paprika chilli pepper: A large, cone shaped chilli pepper. It is dried and ground to make the more familiar powdered spice

Jalapeno chilli pepper: Harvested when they are green or red if allowed to ripen, this chilli pepper is 4 -6 inches long. 2,500 – 8,000 Scovilles

Bird’s Eye chilli pepper: The tiny Bird’s Eye Chili originated in Cambodia, Vietnam, Thailand, The Philippines, and surrounding countries, but they can now be found all over the world. 50,000-100,000 Scovilles.

Thai chilli pepper: Despite the common belief, there is no single "Thai chili pepper" though most candidates for the title are small in size and high in heat or pungency. There are at least 79 separate varieties of chili that have appeared from three species in Thailand. 50,000 - 100,000 Scovilles.

Scotch bonnet: This pepper is a cultivar of the habanero and is among the hottest peppers anywhere.  Its name derives from its resemblance to the Scottish Tam o’ Shanter hat, though it appears primarily in the Carribean and in Guyana and the Maldives. 100,000 - 350,000 Scovilles.

Habanero chilli pepper: Related to the Scotch Bonnet. This one is the granddaddy of all the hot peppers in terms of heat level. Grown mainly on the Yucatan Peninsula in Mexico, its coloring is yellow-orange, orange or bright red, depending upon when it's harvested. Average Size 1 to 2 1/2 inches long and 1 to 2 inches diameter and tam-shaped. 100,000 – 350,000 Scovilles.

Naga Viper chilli pepper: This chilli pepper has been rated at 1,382,118 Scoville Heat Units (SHU), according to tests conducted by the Warwick HRI Mineral Analysis Laboratory, UK, in November 2010. 1,382,118 Scovilles.