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Capsaicina: qué es, dónde encontrarla y beneficios para la salud - El Mercurio de Tamaulipas
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Your Guide to the Different Types of Chile Peppers
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Some like it hot and instinctively reach for chili peppers when adding zest to their dishes. The hottest of these vegetables are used as a spice or condiment. Chef Bobby Flay immediately comes to mind as he adds a pinch of cayenne here, a dash of chipotle there. But the use of chili peppers isn t limited to Southwestern and Mexican cooking. Chef Emeril Lagasse considers the mild green bell pepper a staple. Together with celery and onion, bell pepper comprises a third of the trinity, the New Orleans equivalent of the French
mirepoix, and the trinity serves as the base for savory Big Easy dishes. Many different ethnic cuisines incorporate the chili pepper into traditional dishes, and chances are, you re eating chili peppers more often than you think.
Is the burn of spicy food actually causing damage to your taste buds? Nope, according one food science expert from Cornell. Andy Baker/CSA-Images/Getty Images
Spiciness is a very personal thing. Some like their food hot. Some like it even hotter. And some won t start to chow down until they ve slopped on the Sriracha, piled on the jalapenos and laid on enough horseradish to literally bring tears to their eyes.
Which practically begs the question: What s wrong with those people?
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Do these folks actually enjoy watering eyes, a searing tongue and a runny nose at the dinner table?
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How the Scoville Scale Works
Now, scientists extract the heat-inducing chemicals and measure their pungency by using High-Performance Liquid Chromatography. The relative heat is measured in Scoville heat units (SHUs). That stands as the primary means of determining spiciness in food (and the effectiveness, in another use of capsaicin which is one of the major capsaicinoids of pepper spray).
A bell pepper, for example, checks in on the Scoville scale at zero SHUs. Chomping down on a bell pepper would not prompt so much as a raised eyebrow or a reach for a glass of water. But that s the absolute bottom of the scale. From there, things get interesting.
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