The World's Hottest Pepper: What Makes It So Scary!

Capsaicin, the pungent chemical that gives peppers their heat, is found in abundance in members of the Capsicum genus. These plants grow in tropical and subtropical regions worldwide and are especially abundant in central and South America. If you’ve ever had a jalapeño or other hot pepper, you know it’s not for the faint of heart! When eaten raw, these little devils pack quite the wallop thanks to capsaicin, the main ingredient responsible for their fiery properties (interestingly enough, capsaicin is also found in black pepper—just less of it). These little red-colored fruits have long been prized by humans—some cultures as early as 5500 B.C. have used chile peppers as part of their diets—and they are now an essential element in cuisines all over the world. In fact, did you know that every country has its own version of chili? No wonder then that so many people try to grow them at home.

What is Capsaicin?

Capsaicin is a phenolic compound that is responsible for the pungent taste and burning sensation you get when you consume a chile pepper. You can actually consume the chemical without tasting it at all as it is present in the same oleoresin form throughout all parts of the plant. Interestingly, capsaicin doesn’t have any biological effects at all on humans. In fact, when consumed in enormous quantities (500-700 mg per kg of body weight), it can even give a red blush to those who consume it—a phenomenon known as ‘capsaicin flush’.

Capsicum Oleoresin: The chemical that gives chile peppers their heat

Capsaicin is the pungent ingredient that gives peppers their heat, but it is also responsible for their color! We will talk about that in a bit. Oleoresin, on the other hand, is the name for the glue-like substance that connects all the plant parts together. Chile peppers are members of the genus Capsicum, which is the same genus as tomatoes, cayennes, bell peppers, and many more food plants. All these plants belong to the Solanaceae family, which is one of the largest families of flowering plants. Chile peppers are native to the Americas and grow in tropical, subtropical, and temperate regions of the world. They contain a variety of different varieties, including the ubiquitous red jalapeño, the pungent Scotch bonnet, the mild ancho, and many others.

Why is Capsaicin So Scary?

Unlike other types of spices, chili peppers are not used to add heat to any dish, they are instead consumed raw. When consumed in this manner, capsaicin gives the digestive system a fiery little jolt that is quite unpleasant. Now, as we said, capsaicin is not a hot substance for humans. Even though it doesn’t affect us, consuming too much of this substance can result in a red blush on the cheeks due to increased blood flow in the face. Want to know how many chilis are in a pepper? There are a couple of ways to do this. If you want to be exact, you can weigh the pepper and the bowl in which you pick it from. Another way is to use a method called “chili-ching,” which involves tasting every single pepper you pick.

How to Grow Capsicum Plants at Home

Chili plants are quite easy to grow and can be grown indoors or outdoors. While it is best to select a sunny spot, you can also grow chili plants in partially shaded or indirect light conditions. If you are growing chili plants indoors, you will need a room that receives bright but indirect sunlight. Ideal conditions for chili plants are 80 to 85 degrees Fahrenheit, 60% humidity, and a room without too much dust. To grow chili peppers, you can either purchase seeds or start your seeds indoors. Since chili peppers are tropical plants, they are best propagated by seed.

How to Pick the World's Hottest Pepper

To determine the hottest pepper in the world, the SalsaWorld Hot Pepper Challenge was organized in 2009. Nearly 100 different varieties of chile peppers were grown in more than 20 countries and evaluated by more than 3,000 salsa judges. The jalapeño pepper was declared the world’s hottest pepper! The judges were asked to rate the spiciness of the pepper on a five-point scale (1, the spiciest; 5, not spicy at all) A jalapeño pepper is hot and small. These peppers are green when unripe and turn red when ripe. Jalapeño peppers are slightly larger than a finger tip and grow to be around 2 inches long. They are typically eaten raw and are quite versatile.

Conclusion

Chili peppers have been used since ancient times as a spice in many cuisines around the world. They are therefore an essential ingredient in many dishes, including curries, stews, salsas, and dips. Chili peppers are relatively easy to grow, and can be grown either indoors or outdoors. They also do not require much maintenance, and can be harvested once their fruit matures. The chili peppers that are most commonly consumed are the jalapeño, cayenne, and ancho. While they are hot, they are relatively mild, and those who are sensitive to the fiery properties of chili peppers can easily consume them without getting burned. The World's Hottest Pepper is spicy, but not too spicy.