history - food : chilis

Chilis

Chiles, chillis or chillies?
All are accepted spellings, but in real terms 'chile' is the name of the plant, chilli is the name of the Mexican dish.

Capsaicin
Also spelled capsaicine, CAPSAICIN is the most abundant of the pungent principles of the chile pepper (Capsicum).It is one of several organic nitrogen compounds in a pungent lipid group known as capsaicinoids. These compounds are generally concentrated in the placenta to which the seeds are attached. A smaller amount is found in the veins or white lines running from the top of the pepper to the bottom. The seeds contain only a small portion of capsaicin.

Capsaicinoids
A group of chemicals called CAPSAICINOIDS are responsible for the heat in chile peppers. Each one produces a slightly different burn. The hottest and most famous of the five is called capsaicin. This is the magic bullet that produces the sensation of fire in your mouth. When the fire hits, your mouth sends a signal to your brain that signals the release of natural pain relievers, which we all love. The amount of capsaicin in a hot pepper is expressed in Scoville Units.

Capsicum
The genus CAPSICUM is in the nightshade family (Solanaceae) as is the potato, tobacco, petunia and others. Native to Central and South America and widely cultivated throughout the world, the genus Capsicum consists of perennial herbaceous to woody shrubs. Although there are many wild Capsicum species, only five are domesticated.<

Colour
In all shades of brilliant red, yellow, green, purple, orange and brown, the colour of chile peppers is important both gastronomically and aesthetically. As a pepper ripens, its colour changes and its distinctive flavour develops, reaching its peak at maturity. Generally peppers start out green, ripen red and dry to brown but there are many variations depending on the pepper.

Cultivars
A cultivar is an organism or hybrid that has originated and persisted under cultivation. The word comes from "cultivated variety" and is abbreviated as "cv." Each cultivar must be named in conformance with the International Code of Nomenclature of Cultivated Plants and that name comes after its scientific name, regulated be the International Code of Botanical Nomenclature (i.e. Capsicum frutescens cv. 'Tabasco')

What makes chillies so hot?
A chilli's heat level is rated by Scoville Units, which is a measurement of the level of capsaicin in the fruit of a plant from the Casicum genus. It is concentrated in the veins of the fruit (not the seeds) and stimulates the nerve endings in your mouth, fooling your brain into thinking you're in pain. The brain responds by releasing substances called endorphins, which are similar in structure to morphine. A mild euphoria results, and chillies can be mildly addictive because of this hot pepper "high".

The reason for removing the seeds is that they will only add the intensity of the heat and biting into a seed can be an uncomfortable experience.

In order to douse the heat when eating chilli peppers, try drinking milk or eating ice cream or yoghurt. These dairy products are especially effective at breaking down the Capsaicin oils, which are not soluble in water.

Generally red fresh fruit are 2-3x hotter than green fruit, and dried pods are 2-10x hotter than fresh pods.

Hotness Scales
The most accepted method is the Scoville scale. This unit of measurement has an interesting history. In 1912, Wilbur Scoville devised the Scoville Organoleptic Test to measure the heat levels of chillies. This test was a comparative taste test that was at best subjective. It used human testers whereby a measured sample was diluted with sugar water until hotness could not be detected anymore. As an example, if the sample is 1 cup of chile product and after diluting with 3,000 cups of sugar water, hotness cannot be detected, the Scoville rating is "3,000".

Today a more sophisticated method, liquid chromatography, is used to determine capsaicin levels, but follows a very similar measurement. However, in honour Dr. Wilbur the unit of measure is still the Scoville, while still measured in the 1000's these are then shortened to 1 - 10 scale. This table may need to be updated as growers are always endeavouring to produce chillies that are 'off the scale' like the Red Savina; which has a rating of 350,000 - 570,000.

Scoville Scale/Units

Scoville Units	Scoville #
100 - 500	1
500 - 1,000	2
1,000 - 1,500	3
1,500 - 2,500	4
2,500 - 5,000	5
5,000 - 15,000	6
15,000 - 30,000	7
30,000 - 50,000	8
50,000 - 100,000	9
100,000 - 300,000	10
16,000,000	Pure Capsaicin

Although the capsaicin level can vary from plant to plant, listed below is an approximate scale for several variety of chillies:

The Redwood City Seed Company Hotness Scale
The scale used by this company is very similar to the Scoville scale and included here as a matter of interest

(f=fresh pods d=dried pods)

Common types of chillies
Most chillies are known by several names depending on how they are ripened, processed, sold, bought. It may take on a different name once it has been fully ripened, dried etc.

Anaheim	Scoville heat rating :	2-3
	Colour :	Green or red
	Shape :	Elongated to a tip
	Size :	5-7cm
	Notes :	A mild chilli that may be used liberally, excellent when pickled whole, stuffed, roasted, chargrilled or deep-fried for tapas
Ancho Mexican Large	Scoville heat rating :	3-5
	Colour :	Dark brick red
	Shape :	Oval
	Size :	10-13cm length
	Notes :	This is a Poblano chilli that has been ripened red and dried
Cayenne	Scoville heat rating :	8
	Colour :	Green but ripens to red
	Shape :	Long and thin
	Size :	10cm
	Notes :	Mostly used in the dried or powdered form
Chilaca	Scoville heat rating :	3-4
	Colour :	Deep emerald green but ripens to a glossy deep purple/black
	Shape :	Elongated and twisted
	Size :	Up to 20cm
	Notes :	When dried it becomes known as a 'Pasilla' chilli
Habenero	Scoville heat rating :	10
	Colour :	Dark olive green ripening to a bright orange, red and finally a dark, deep red
	Shape :	Bulbous
	Size :	3cm
	Notes :	Use with caution! When dried it retains it name but the heat will intensify further
Jalapeno	Scoville heat rating :	5.5
	Colour :	Unripe: a deep olive green ripening to a sparkling red with creamy mottling
	Shape :	Plump, oval
	Size :	?
	Notes :	Used fresh, pickled or dried (chipotle). Flavour is best enhanced when hot smoked
Manzana	Scoville heat rating :	6-8
	Colour :	Golden yellow, ripening to a bright red
	Shape :	Round bulbous
	Size :	2.5 to 10cm
	Notes :	Contains black seeds, it is also known as 'gringo huanuchi' : considered hot enough to kill a 'gringo' (westerner)
Mulato	Scoville heat rating :	2-4
	Colour :	Chocolatey black
	Shape :	Oval
	Size :	10 - 15cm
	Notes :	This is a Poblano chilli that has been ripened to a deep chocolatey black and dried. The larger are considered the better and is the quintessential chilli for the Mexican 'mole'.
New Mexico	Scoville heat rating :	3-5
	Colour :	A deep leafy green ripening bright yet dark red
	Shape :	Elongated and twisted, with a rounded tip
	Size :	5-7cm
	Notes :	Best when roasted prior to using
Pasilla	Scoville heat rating :	3-5
	Colour :	Deep emerald green but ripens to a glossy deep purple/black
	Shape :	Elongated and twisted
	Size :	Up to 20cm
	Notes :	A much preferred dried 'Chilaca' chilli. It is highly prized by Mexicans for use in their 'mole' dish. Quite mild, yet aromatic. The seed end is best removed as this can be very hot
Poblano	Scoville heat rating :	3
	Colour :	The deepest almost perfect emerald green finally ripening to a deep purple almost black
	Shape :	An elongated, pointed capsicum/bell pepper
	Size :	10 - 13cm
	Notes :	Never used raw, it is always cooked or roasted. Has a slightly aniseed flavour, best roasted where it gives a full smoky, earthy flavour. For best use and maximum flavour, the seeds should be removed
Rocotillo	Scoville heat rating :	7-8
	Colour :	Green or red
	Shape :	Round but tapers to a sharp, abrupt point
	Size :	3-4cm diameter
	Notes :	Best used for seafood dishes such as 'ceviche'
Serrano	Scoville heat rating :	7
	Colour :	Green to bright red when ripened
	Shape :	Bullet
	Size :	2-3cm
	Notes :	Thick fleshed, which will become paper thin, the flavour and heat intensifies when dried (Serrano sec)
Tabasco	Scoville heat rating :	9
	Colour :	Lime/yellow to orange to red as it ripens
	Shape :	Bullet
	Size :	5cm
	Notes :	Often confused for the Thai chilli. Famous for its use in the 'Tabasco sauce' by McHilleney's.
Thai	Scoville heat rating :	7-8
	Colour :	Lime/yellow to orange to red as it ripens
	Shape :	Bullet with a pointed tip
	Size :	4cm
	Notes :	Often confused for the Thai chilli. Famous for its use in the 'Tabasco sauce' by McHilleney's.

Chemically speaking
Capsaicin, also known as N-Vanillyl-8-methyl-6-(E)-noneamide, is the most pungent of the group of compounds called Capsaicinoids that can be isolated from chilli peppers. It is sparingly soluble in water, but very soluble in fats, oils and alcohol. Here, causing some of the "pain", is the chemical composition of two of the most common of the Capsaicinoids.

Capsaicin and Di-hydrocapsaicin together make up 80-90% of the Capsaicinoids found in peppers. In the Capsicum annum species, the total Capsaicinoid content ranges from 0.1 to 1.0%, and the Capsaicin to Dihydrocapsaicin ratio is about 1:1. In Capsicum frutescens the total content ranges from 0.4-1.0% with the ratio around 2:1. The minor Capsaicinoids include Nordihydrocapsaicin [Dihydrocapsaicin with a (CH2)5 instead of (CH2)6], Homocapsaicin [Capsaicin with a CH2)5 instead of (CH2)4, and Homodihydrocapsaicin [Dihydrocapsaicin with a (CH2)7 instead of (CH2)6.

Given all these various molecules, tests have shown that the Capsaicinoids can be ranked according to their heat or "pungency" level:

• At 8,600,000 Scoville Units is Homocapsaicin.
• At 8,600,000 Scoville Units is Homodihydrocapsaicin.
• At 9,100,000 Scoville Units is Nordihydrocapsaicin.
• At 16,000,000 Scoville Units is Dihydrocapsaicin.
• At 16,000,000 Scoville Units is Pure Capsaicin.

The information contained here is supplied for your interest only and further research may be required. I have gathered it from many sources over many years. While I attempt to insure they are crossed referenced for accuracy, I take no responsibility for mistakes - additions or corrections are welcomed.

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