Chilli Anatomy - Understanding Sri Lankan Chilli
Chilli anatomy
Description of chillies tend to use terms that are strange to us. To explain them, here is a picture of a chilli, cut and annotated so you can see what is what.
What makes chilli hot?
The heat in chillies is produced by chemical components called capsaicinoids. These are alkaloid compounds that are produced by glands in the placenta of the fruit. Capsaicinoids are only found only in the fruit and are not present in the stems or leaves of the plant. These are the number of different capsaicinoids, the best known of which is capsaicin, also the most pungent – in its pure form it is rated at 16,000,000 SHU.
Oleoresin Capsicum
If you look at the ingredient lists of some chilli sauces, you may come across oleoresin capsicum. This is not a type of a plant, but a concentrated form of capsaicinoids extracted from the fruits. Mixing the chilli peppers with an organic solvent produces oleoresin capsicum. The resulting liquid is then heated so that the solvent evaporates, leaving behind an oily red mixture containing the capsaicinoids and colourants. Oleoresin (see page 9) can also be made from chillies that have little or no heat, simply to extract their colour for use as a food colouring. Manufacturers use oleoresin capsicum to colour and flavour products because it provides a controllable level of heat and colour to their product. It also has a long shell life, unlike fresh chillies which must be processed fairly quickly before they begin to rot.
How hot is hot?
The heat of chilli peppers is rated in Scoville Heat Units (SHU), named after Wilbur Scoville, a chemist of the Parke-Davis pharmaceutical company. In 1912 Scoville developed a rather basic test designed to measure the relative heat of chilli pods. Scoville’s rather simple method involve a panel of brave tasters and measured the point at which an extract of chilli could not be detected in water anymore. His method was unbelievably basic by today’s standards: he blended pure ground chillies with sugar water, which was then tasted. The solution was increasingly diluted with sugar water until no heat could be detected. This amount of dilution became the now-famous rating: if the dilute consisted of one part extract to 600 parts water the chilli was rated at 600 SHU. As you can guess, the test was increasingly imprecise as the tasters gradually became accustomed to the heat.
Though SHU are still used today to indicate the heat of a chilli, the test has now changed to the more scientific and plausible-sounding High Pressure Liquid Chromatography (HPLC) developed in the 1970s for the separation of the chemical compounds. Essentially, the technique provides us with a reading of the number – expressed as ‘parts per million’ (ppm) – of compounds present in a solution. Ads a rough guide to the number of Scoville Heat Units, we would multiply it by 15.
As with most things, the study of chillies is not an exact science – there are many factors that can affect their pungency. For example, hotter chillies tend to come from warmer climates. It has also been proposed that once the fruit is ripening, the heat can be increased by a reduction in watering. For these reasons, chillies are not given a single-value Scoville rating, but are normally sold with two values, showing the minimum and maximum values you can expect from the variety, as illustrated below (see also Chapter 3).
How to cure a chilli burn
Capsaicin affects the pain receptors in the mouth, nerves that normally sense heat. Since capsaicinoids, the constituent components of capsaicin are not water soluble, water will quench a chilli burn only temporarily. At worst it may increase it, because water simply serves to wash the capsaicinoids around the mouth. Various remedies have been suggested, but none can cure a chilli burn instantly because of the localized effect of capsaicin on the pain receptors in the mouth.
If you are really desperate have a glass of milk, or eat some yoghurt, or a slice of bread.
You could also consider downing a cool beer. Though it cannot really reduce the heat in your mouth, it does numb the rest of the body.
What is needed is yoghurt, milk, ice cream or – a favourite – fresh bread with a thick layer of butter. The fats and oils in these foods will quickly absorb the burn.
Chilli-based dishes are often served with rice or breads; while not as effective as oil at reducing the burn, they do help to soak up the capsaicinoids and clean the mouth. With continued exposure you will become more tolerant to capsaicinoids, and will be able to taste food again. Unfortunately, capsaicinoids are not broken down by the digestive system. Some experts recommend bananas to soothe any internal/external discomfort, but the best prevention lies in moderate consumption.
The medical uses of capsicum
Herbalist Dr. John R. Christopher, an advocate of the medicinal properties of capsicum, used cayenne in many of his preparations and wrote several books about its use and benefits. Still available is the 600-page shopper called the school of Natural Haling – The Reference Volume on Natural Herbs for the Teacher, Student or Herbal Practitioner, which was his major work on the subject.
If Columbus and his crew had eaten some of the chillies they discovered on their journey, they would not have suffered from scurvy. This is because chillies are rich in vitamin C. The US department of Agriculture’s National Nutrient Database lists red pepper as being endowed with 143.7mg of vitamin C per 100g, while oranges contain only 45mg per 100g. Vitamin C is an anti-oxidant used by the body to soak up free radicals. Chillies also contain other anti-oxidants: lutein is found in red chillies, while alpha-carotene is found in yellow and orange chillies bas well as peppers.
Over the years, a growing number of commercial products has included the ingredient capsaicin to relieve various aches and pains. Probably one of the very oldest is Sloan’s Liniment Rub, originally developed for veterinary use, which was manufactured from 1903 by Dr. Earl S. Sloan Inc.
The product contains oleoresin capsicum to produce a localized heat effect that causes increased blood flow and results in reddened skin. It was recommended for relief of rheumatism and muscular soreness. Sloan’s Liniment Rub is still available today, though these days Pfizer owns the brand. A German company produces a capsicum plaster that claims to be a ‘remedy for lumbago’ offering relief from pain, stiff muscles and cramps. Various other products use capsicum to similar effect, while others are designed to alleviate shingles, diabetic neuropathy and various other painful ailments.
Apart from claiming to be able to alleviate various physical conditions, chilli is also known to affect our mood. Capsicum causes the brain to release endorphins, natural painkillers that produce a feeling of wellbeing.
Pepper Sprays - non – lethal defense
Chillies have found a use in self-defense, and capsicum sprays are used around the world as a defense against animals. (The US Postal Service issues a spray to postal carriers to protect them from dog attacks, whose ingredients are modelled on the potent chemical make-up of chillies.) Originally developed in the 1960s by Professor James Jenkins and Dr. Frank Hayes at Georgia State University, pepper spray was initially marketed as ‘Halt Animals Repellent’.
Extra-high-potency versions have been developed to protect even against bear attacks, while milder versions were marketed as personal defense sprays. But these have now been declared illegal in many countries. Pepper spray causes swelling of the mucous membranes, an involuntary closing of the eyes and copious tearing, as well as coughing, and irritation and severe inflammation of the respiratory tract.
The spray is made from oleoresin capsicum which is mixed with alcohol or another organic solvent that acts as carrier. Pressurized gas is used as propellant. In 1989 the FBI published a report on the effects of pepper sprays: after three years study and testing on over 800 willing subjects, the investigators reported no lasting medical effects, which led to the use of capsicum sprays by law enforcement agencies around the world.
The campaign against the use of such sprays has been vigorous and the debate continues: in 1997 Amnesty International condemned the US police in California for their use of pepper spray against peaceful protesters, calling it ‘tantamount to torture’.
In the UK it is illegal to possess pepper sprays – even for self-defense, and there is currently a worldwide ban on bringing them on board aircraft.
Other uses
There are over 1200 patented products that include capsicum or chilli peppers. These include: insecticide, a spray to hinhibit web growth and discourage spiders, a boat anti-fouling coating, pain relivers and disinfectants.
Description of chillies tend to use terms that are strange to us. To explain them, here is a picture of a chilli, cut and annotated so you can see what is what.
What makes chilli hot?
The heat in chillies is produced by chemical components called capsaicinoids. These are alkaloid compounds that are produced by glands in the placenta of the fruit. Capsaicinoids are only found only in the fruit and are not present in the stems or leaves of the plant. These are the number of different capsaicinoids, the best known of which is capsaicin, also the most pungent – in its pure form it is rated at 16,000,000 SHU.
Oleoresin Capsicum
If you look at the ingredient lists of some chilli sauces, you may come across oleoresin capsicum. This is not a type of a plant, but a concentrated form of capsaicinoids extracted from the fruits. Mixing the chilli peppers with an organic solvent produces oleoresin capsicum. The resulting liquid is then heated so that the solvent evaporates, leaving behind an oily red mixture containing the capsaicinoids and colourants. Oleoresin (see page 9) can also be made from chillies that have little or no heat, simply to extract their colour for use as a food colouring. Manufacturers use oleoresin capsicum to colour and flavour products because it provides a controllable level of heat and colour to their product. It also has a long shell life, unlike fresh chillies which must be processed fairly quickly before they begin to rot.
How hot is hot?
The heat of chilli peppers is rated in Scoville Heat Units (SHU), named after Wilbur Scoville, a chemist of the Parke-Davis pharmaceutical company. In 1912 Scoville developed a rather basic test designed to measure the relative heat of chilli pods. Scoville’s rather simple method involve a panel of brave tasters and measured the point at which an extract of chilli could not be detected in water anymore. His method was unbelievably basic by today’s standards: he blended pure ground chillies with sugar water, which was then tasted. The solution was increasingly diluted with sugar water until no heat could be detected. This amount of dilution became the now-famous rating: if the dilute consisted of one part extract to 600 parts water the chilli was rated at 600 SHU. As you can guess, the test was increasingly imprecise as the tasters gradually became accustomed to the heat.
Though SHU are still used today to indicate the heat of a chilli, the test has now changed to the more scientific and plausible-sounding High Pressure Liquid Chromatography (HPLC) developed in the 1970s for the separation of the chemical compounds. Essentially, the technique provides us with a reading of the number – expressed as ‘parts per million’ (ppm) – of compounds present in a solution. Ads a rough guide to the number of Scoville Heat Units, we would multiply it by 15.
As with most things, the study of chillies is not an exact science – there are many factors that can affect their pungency. For example, hotter chillies tend to come from warmer climates. It has also been proposed that once the fruit is ripening, the heat can be increased by a reduction in watering. For these reasons, chillies are not given a single-value Scoville rating, but are normally sold with two values, showing the minimum and maximum values you can expect from the variety, as illustrated below (see also Chapter 3).
How to cure a chilli burn
Capsaicin affects the pain receptors in the mouth, nerves that normally sense heat. Since capsaicinoids, the constituent components of capsaicin are not water soluble, water will quench a chilli burn only temporarily. At worst it may increase it, because water simply serves to wash the capsaicinoids around the mouth. Various remedies have been suggested, but none can cure a chilli burn instantly because of the localized effect of capsaicin on the pain receptors in the mouth.
If you are really desperate have a glass of milk, or eat some yoghurt, or a slice of bread.
You could also consider downing a cool beer. Though it cannot really reduce the heat in your mouth, it does numb the rest of the body.
What is needed is yoghurt, milk, ice cream or – a favourite – fresh bread with a thick layer of butter. The fats and oils in these foods will quickly absorb the burn.
Chilli-based dishes are often served with rice or breads; while not as effective as oil at reducing the burn, they do help to soak up the capsaicinoids and clean the mouth. With continued exposure you will become more tolerant to capsaicinoids, and will be able to taste food again. Unfortunately, capsaicinoids are not broken down by the digestive system. Some experts recommend bananas to soothe any internal/external discomfort, but the best prevention lies in moderate consumption.
The medical uses of capsicum
Herbalist Dr. John R. Christopher, an advocate of the medicinal properties of capsicum, used cayenne in many of his preparations and wrote several books about its use and benefits. Still available is the 600-page shopper called the school of Natural Haling – The Reference Volume on Natural Herbs for the Teacher, Student or Herbal Practitioner, which was his major work on the subject.
If Columbus and his crew had eaten some of the chillies they discovered on their journey, they would not have suffered from scurvy. This is because chillies are rich in vitamin C. The US department of Agriculture’s National Nutrient Database lists red pepper as being endowed with 143.7mg of vitamin C per 100g, while oranges contain only 45mg per 100g. Vitamin C is an anti-oxidant used by the body to soak up free radicals. Chillies also contain other anti-oxidants: lutein is found in red chillies, while alpha-carotene is found in yellow and orange chillies bas well as peppers.
Over the years, a growing number of commercial products has included the ingredient capsaicin to relieve various aches and pains. Probably one of the very oldest is Sloan’s Liniment Rub, originally developed for veterinary use, which was manufactured from 1903 by Dr. Earl S. Sloan Inc.
The product contains oleoresin capsicum to produce a localized heat effect that causes increased blood flow and results in reddened skin. It was recommended for relief of rheumatism and muscular soreness. Sloan’s Liniment Rub is still available today, though these days Pfizer owns the brand. A German company produces a capsicum plaster that claims to be a ‘remedy for lumbago’ offering relief from pain, stiff muscles and cramps. Various other products use capsicum to similar effect, while others are designed to alleviate shingles, diabetic neuropathy and various other painful ailments.
Apart from claiming to be able to alleviate various physical conditions, chilli is also known to affect our mood. Capsicum causes the brain to release endorphins, natural painkillers that produce a feeling of wellbeing.
Pepper Sprays - non – lethal defense
Chillies have found a use in self-defense, and capsicum sprays are used around the world as a defense against animals. (The US Postal Service issues a spray to postal carriers to protect them from dog attacks, whose ingredients are modelled on the potent chemical make-up of chillies.) Originally developed in the 1960s by Professor James Jenkins and Dr. Frank Hayes at Georgia State University, pepper spray was initially marketed as ‘Halt Animals Repellent’.
Extra-high-potency versions have been developed to protect even against bear attacks, while milder versions were marketed as personal defense sprays. But these have now been declared illegal in many countries. Pepper spray causes swelling of the mucous membranes, an involuntary closing of the eyes and copious tearing, as well as coughing, and irritation and severe inflammation of the respiratory tract.
The spray is made from oleoresin capsicum which is mixed with alcohol or another organic solvent that acts as carrier. Pressurized gas is used as propellant. In 1989 the FBI published a report on the effects of pepper sprays: after three years study and testing on over 800 willing subjects, the investigators reported no lasting medical effects, which led to the use of capsicum sprays by law enforcement agencies around the world.
The campaign against the use of such sprays has been vigorous and the debate continues: in 1997 Amnesty International condemned the US police in California for their use of pepper spray against peaceful protesters, calling it ‘tantamount to torture’.
In the UK it is illegal to possess pepper sprays – even for self-defense, and there is currently a worldwide ban on bringing them on board aircraft.
Other uses
There are over 1200 patented products that include capsicum or chilli peppers. These include: insecticide, a spray to hinhibit web growth and discourage spiders, a boat anti-fouling coating, pain relivers and disinfectants.
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