Understanding
Peppers and Spices

             All chilies like bell pepper, paprika, cherry pepper, pimento, pepperoncini, anaheim, poblano, etc. are not hot.  These are used fresh daily in cooking.

            The wilder varieties on the other hand range from mild to Hot! Hot!  This is due to the fact that they contain a substance called capsaicinoids , the primary one of these is capsaicin.  Capsaicin is so hot that a single drop diluted in 100,000 drops of water will still blister the tongue.  

           Capsaicinoid content is measured in parts per million. These parts per million are converted into Scoville heat units, the industry standard for measuring a pepper's punch. One part per million is equal to 15 Scoville units. Bell peppers have a value of zero Scoville units, whereas habaneros -- the hottest peppers -- register a blistering 300,000 and up.

(Click here to see the Scoville heat units scale)

            When eating hot peppers or spices, do not reach for water when one of them sets you on fire.  Capsaicin is not water-soluble.  Water will only float the capsaicin and make it hotter and more concentrated and make the heat more intense.  Eat ice cream, potatoes or sour cream or drink milk.  Use anything that will absorb the heat.  Even a slice of bread has a cooling effect.

            The capsaicinoids are unique compared to other spicy substance such as mustard oil, black pepper, or ginger.  The capsaicin causes long lasting selective desensitization to the irritant pain by repeated doses of a low concentration or a single high concentrated dose.  This is familiar to most chill heads as an increased ability to eat hotter and hotter foods.

           Our Satan’s Breath^® spices are blended from the finest peppers and spices.  Although we are unable to raise the spices we need, we use only the highest quality available.

Chef Elmo Barnes