Chili Pepper News — Capsaicin
Every hot sauce lover has asked themselves this question at least once in their lives even if he (or she) doesn’t normally suffer from ring sting. It’s a valid question. After all, super hot sauces burn the hell out of your mouth, making you sweat and cry as you swallow. Then, they burn like lava on the way out the next morning. Why don’t you ever feel as though your stomach might explode from the fiendish fire between the two points?
If you’ve ever wondered what exactly it is that makes hot peppers so hot, look no further than capsaicin. It’s the active component in hot peppers that brings on the intense heat. For people or mammals for that matter, it’s the capsaicin that’s responsible for the burning sensation. First coined in the 1800s, capsaicin is colorless, yet highly pungent.
If one particular food just looks better than another, it may be the color that’s drawing you in. It seems that your brain is hardwired to crave certain foods based on color, with red food getting the red-hot response. At least that’s what one particular survey by the International School For Advanced Studies found. Researchers discovered that when deciding what to eat based on calories, we’re dependent on color code to help seal the deal.
It’s Valentine’s Day again. We don’t really know what your relationship status is (and we’re not sure it’s our business anyhow). But we’re certain that you’re here to profess your love for scorching hot sauces. And we’ll join you in that; cause we’re certainly in love with Mad Dog this holiday.