As early as 1900, chemist Wilbur Scoville invented a method to measure the capsaicin content in peppers, and the standard unit for pungency is the Scoville Heat Unit (SHU).
Sweet peppers contain no capsaicin, so their Scoville rating is 0; jalapeños have a capsaicin content of 5,000 SHU;
The habanero pepper contains 300,000 SHU. The bhut jolokia, considered the world's hottest pepper and originating from the East Indies, has a capsaicin content exceeding 1 million SHU.
Pungency is also linked to nutrition
For most people, the spiciness of a pepper is something that the taste organs can perceive, but in fact, pungency is also linked to nutrition. Peppers are rich in vitamin C, beta-carotene, folic acid, magnesium, and potassium;
Anti-inflammatory and antioxidant effects
The capsaicin in peppers also has anti-inflammatory and antioxidant properties, which help reduce the risk of heart disease, certain tumors, and other chronic diseases that come with age;
Aids in weight loss
Human trials have found that meals containing peppers can increase the body's energy expenditure, aiding in weight loss; An article published in the *British Journal of Nutrition* also pointed out that regular consumption of chili peppers can effectively delay the development of atherosclerosis and the oxidation of lipoproteins in the blood.
Helps prevent and treat stomach ulcers
Additionally, it was once thought that eating chili peppers frequently could irritate the stomach and even cause ulcers. But the reality is the exact opposite.
Capsaicin not only does not increase gastric acid secretion, but it actually inhibits it, while stimulating the secretion of alkaline mucus, which helps prevent and treat stomach ulcers.
Milk and beer are better at relieving spiciness than water
When you eat chili peppers, you feel a burning sensation and naturally want to drink water or eat some staple foods to dilute the spiciness. In fact, doing this is not very effective.
In fact, capsaicin binds tightly to nerve receptors on the taste organs, and since capsaicin is fat-soluble, it can only bind with fats, oils, and alcohol. This explains why beer is more effective at diluting the spiciness than water.
But the best food for relieving spiciness is milk, especially skim milk.
Although it was previously thought that the fats in milk could better bind with capsaicin, current research has found that the truly effective component is casein in milk.