Chilli: lively palates and happy hearts!
Intense and aromatic, chilli is one of the most popular and famous ingredients in the world. There are those who love it so much that they even want it in their coffee and those who, at the first hint of spiciness, rush to take a sip of water in a (mistaken!) attempt to put out the fire in their mouth.
A fascinating spice that flavours dishes and has many properties, some even unimaginable.
A small fruit that hides many secrets... Let's discover them all!
Chilli is a herbaceous plant native to South America; there are more than 4,000 varieties in the world, belonging to five main species of the genus Capsicum:
Capsicum annuum - The most common species, includes chillies such as Jalapeño, Cayenne, Poblano, Thai chilli and Paprika.
Capsicum frutescens - Includes very hot chillies such as Tabasco and Malagueta.
Capsicum chinense - Known for the hottest chillies in the world, such as Habanero, Carolina Reaper, Trinidad Moruga Scorpion and Bhut Jolokia (Ghost Pepper).
Capsicum baccatum - Typical of South America, includes Aji Amarillo and Aji Lemon Drop
Capsicum pubescens - includes Rocoto, known for its black seeds and resistance to cold temperatures.
Besides these, there are many hybrid and local varieties, cultivated in specific regions of the world. Some varieties have been selected for their extreme pungency, while others for flavour or climatic adaptability.
Chilli: the hottest varieties
By now it is clear: chillies are not all the same and have different degrees of hotness. And how is this hotness measured?
Through the Scoville scale, devised by pharmacist Wilbur Scoville in 1912.
The Scoville Scale measures the hotness of chillies based on the amount of capsaicin, the substance responsible for the burning sensation. The scale is expressed in Scoville Units (SHU) and is based on a particular test.
Originally, Scoville mixed chilli extracts with sugar water and asked a group of tasters to say when the burning was no longer perceptible. The more dilutions needed, the higher the SHU score.
Today, the measurement is done with laboratory instruments, such as high-performance liquid chromatography (HPLC), which precisely analyses the amount of capsaicinoids in chilli peppers.
According to this scale, the hottest chilli pepper in the world is the fearsome Pepper x (2,693,000 SHU), which took the top spot in 2023, ousting the famous Carolina Reaper, followed by Cayenne, Paprika and Habanero, while in Italy this record goes to the Calabrian pepper (between 25,000 and 50,000 SHU).
In Calabria, the most common varieties are the Tondo calabrese, the Cerasiello or Ciliegino, the Diavolicchio, the Long Chilli and the Green Chilli. Calabrian chilli peppers have an average hotness ranging from 40,000 to 50,000 SHU (Scoville scale).
Not only red: all the colours of chilli peppers
If when we talk about chilli peppers the first colour that comes to mind is red, in reality the fruits of this vibrant plant can also be yellow, green, orange and even brown.
In fact, chillies come in many colours and vary according to variety, ripeness and genetics. Here are some of the most common colours:
Red The most iconic colour, indicating full ripeness
Orange Typical of fruity, sweetish varieties
Yellow Often associated with a more citrus flavour
Green Unripe chillies are often green, with a more herbaceous, less spicy flavour
White/Cream Less common, but very scenic
Purple Often start out purple and then ripen into other colours
Black/Dark Chillies with dark, almost black hues
Some change colour as they mature, such as the Carolina Reaper which changes from green to orange before turning fiery red. 🔥
But beware, it is not the colour that determines its spiciness, but rather the white seeds contained inside, where the highest concentration of capsaicin is found, the substance that stimulates the pain receptors on the tongue by producing vasodilation of the capillaries.
That is why, if you want to reduce the spicy effect, it is advisable to remove the seeds: in this way, the chilli will be pleasantly aromatic without smoke escaping from the ears!
What to do if the chilli is too hot?
At least once in our lives it will have happened that we have swallowed a mouthful of food that was too spicy for our taste; perhaps unconsciously, or perhaps because the damned chilli pepper was hiding just right!
In any case, there is no escape, if you happen to eat a chilli pepper that is too spicy, the effects are immediate: tongue on fire, palate anaesthetised, salivation rising and eyes watering.
Instinctively, the first thing our brain tells us to do is to drink a nice cool glass of water. Nothing could be more wrong! Its effect is only temporary: the water extinguishes the initial burning, but after a few seconds it can even make it worse.
So what to do? In such cases it is better to opt for breadcrumbs, breadsticks, crackers or alternatively drink some milk or eat some fresh cheese.
The properties of chilli
Chilli is a powerful natural antibacterial, a stimulant for the cardiovascular system and a mild aphrodisiac. It has a thermogenic function similar to that of ginger, which makes it a valuable metabolism booster. In addition, chilli is a valuable natural aid for keeping cholesterol and blood pressure values under control.
In addition, chilli pepper is a valuable natural aid for keeping cholesterol and blood pressure values under control.
According to a major study conducted by Italian doctors and researchers and published in the Journal of the American College of Cardiology, it was observed that in people who habitually consume chilli peppers (about four times a week), the risk of stroke and heart attack is much lower than in those who do not use them.
Although so small, chilli peppers are a treasure trove of important nutrients:
- vitamin C - carotenoids - potassium - niacin
These substances mean that chilli pepper offers several beneficial properties for the body. Here are some of the main ones:
Stimulates metabolism: capsaicin, the active compound in chilli peppers, can increase metabolism and promote weight loss.
Has an anti-inflammatory effect: it has anti-inflammatory properties that can help reduce pain and inflammation in the body.
Improves circulation: consumption of chilli peppers can promote blood circulation, contributing to better cardiovascular health.
Supports the immune system: rich in vitamin C and antioxidants, chilli peppers can strengthen the immune system.
Has an analgesic effect: capsaicin is also used in some pain-relieving creams due to its analgesic properties.
Improves digestion: it can stimulate the production of gastric juices, promoting better digestion.
While it is true that introducing chilli peppers into the diet can bring several benefits, it is also true that in some situations it should be avoided or consumed in moderation:
People with gastrointestinal problems: those suffering from gastritis, ulcers, gastroesophageal reflux or irritable bowel syndrome may find chilli irritating to the digestive tract.
People with allergies: some individuals may be allergic to chilli or its components.
Pregnant or lactating women: although there is no conclusive evidence that chilli is harmful, it is advisable to moderate its consumption during pregnancy and lactation.
People with heart disease: in some cases, chilli can increase blood pressure, so people with heart problems should consult a doctor.
Curiosities and extravagances from the world
If you think you know everything about chilli, you might want to read on.
We have collected some interesting and funny news from around the world that will make you smile!
-Chilli peppers and superstition - In many parts of Italy, especially in the south, the red chilli pepper is considered a good luck charm, similar to the Neapolitan horn. What is it used for? To ward off the evil eye!
- The kingdom of chilli peppers: Calabria - Calabria is the Italian region most famous for the cultivation and use of chilli peppers. Here, every year, Diamante (CS) hosts the 'Festival del Peperoncino' (Chilli Pepper Festival), an international event with chilli pepper competitions, street food and folklore.
-Guinness Book of Italian Records 🏆- In 2022, at Rieti Cuore Piccante, the record for the world's largest hot pepper eating was broken.
- Hotness is a natural defence - Capsaicin is used to keep animals and fungi away, but not birds, which do not feel the hotness and help spread the seeds!
-We do not all feel spicy in the same way - tolerance to chilli varies from person to person and can be trained. In some cultures, such as Mexico or India, children grow up eating spicy food.
- Chilli is a natural painkiller 💊 - Capsaicin is used in creams to relieve muscle pain, arthritis and even migraines.
-Eating chilli peppers releases endorphins - It is scientifically proven that chilli peppers can create a feeling of euphoria and well-being, similar to that of a runner's high.
- NASA astronauts grow chillies in space 🚀 - In 2021, astronauts on the International Space Station grew and ate NuMex Española Improved chillies as an experiment for future missions to Mars.
- Thailand has a chilli police - Some restaurants in Thailand have received fines for serving too little chilli dishes to tourists!