The spiciness of chili peppers comes in a wide variety, each with its own unique flavor. The characteristics of the heat differ, and so do the levels. Generally, red chili peppers are spicier than green ones.
In 1912, a pharmacist at the Parke-Davis pharmaceutical company in the U.S. invented a method to measure the spiciness of chili peppers. This method, which measures the capsaicin content in the peppers and classifies the heat level from 0 to 300,000 units, is still in use today. The Spanish sweet pepper, which has no heat, is rated at 0 units, while the habanero pepper from Mexico is the hottest, at 300,000 units.
In terms of color, the level of spiciness is related to the pepper's color. Generally, red peppers are hotter than green ones, which in turn are hotter than purple, yellow, or black ones. This is because chili peppers turn red when they ripen, which is when their spiciness is at its peak. Peppers that are yellow or purple are often sweet bell peppers.
The addiction to eating chili peppers stems from the following: When the spicy taste of chili peppers stimulates the nerve endings on the tongue and mouth, the brain immediately orders the entire body to be on alert: the heart rate increases, saliva or sweat secretion increases, the digestive system works harder, and endorphins are released. If another bite is taken, the brain perceives this as pain and releases more endorphins. The continuous release of endorphins makes people feel relaxed and excited, creating a "high" after eating spicy food. Another factor in the addiction to chili peppers is the effect of capsaicin. When taste cells come into contact with capsaicin, they become more sensitive, thus making food taste more delicious.
When people eat chili peppers, as long as they do not injure the mouth with the heat, their sense of taste actually becomes more acute. Furthermore, when consuming chili peppers, saliva and gastric juice secretion in the mouth increases, and gastrointestinal motility accelerates. When one's appetite is poor and food intake decreases, they get the urge to eat chili peppers.
As mentioned earlier, chili peppers have a stimulating effect on the mouth and gastrointestinal tract. They can enhance gastrointestinal motility, promote the secretion of digestive fluids, improve appetite, and inhibit abnormal fermentation in the intestines. Some medical and nutrition experts in China have conducted surveys in provinces like Hunan and Sichuan and found that these regions, where chili peppers are widely consumed, have a much lower incidence of stomach ulcers compared to other regions. This is because chili peppers can stimulate the release of prostaglandin E2 in the human body, which helps promote the regeneration of gastric mucosa, maintain the function of gastrointestinal cells, and prevent stomach ulcers.
Regular consumption of green bell peppers can help prevent gallstones. Green bell peppers are rich in vitamins, especially vitamin C, which can convert excess cholesterol in the body into bile acids, thus preventing gallstones. For those who already have gallstones, eating green bell peppers rich in vitamin C can help alleviate the condition.
Using chili peppers as the main ingredient, along with extracts from garlic and hawthorn, and vitamin E, a "health product" can be made that improves heart function and promotes blood circulation. Additionally, regular consumption of chili peppers can lower blood lipids, reduce thrombus formation, and has a certain preventive effect on cardiovascular diseases.
Scientists in Jamaica have experimentally proven that capsaicin can significantly lower blood sugar levels.
Studies have found that capsaicin can relieve skin pain caused by many diseases.
Chili peppers contain a component that can effectively burn body fat and promote metabolism, thereby achieving a weight-loss effect. In the Japanese market, there are already various chili products suitable for women to consume.