Chili Pepper News

The big news this week comes from a group of Chinese researchers who’ve taken capsaicin research to the next level. And we’re damned excited about this one. We also realize the information you receive could be a little confusing. According to the published information, capsaicin and a component in ginger work together to fight cancer. Let’s dig a little deeper into that.

If you’ve ever wandered through the grocery store considering the different chilies or hot sauces, you’ve likely noticed designations along the lines of mild, medium, or hot. (That is until you get to the super hot sauces which are more likely to carry warnings of “too damned hot for you” or “you’ll die if you try.”) But what on earth does mild, medium, or hot really mean? What are you supposed to tell the server when they enquire whether you want your curry mild, medium, or hot? Surely all that practice you have consuming chilies Stateside means you can handle...

In 2012, the scorpion chili pepper was the hottest in the world. At least, that’s what the Guinness Book of World Records reported; it was the hottest pepper that had ever been put up for testing. The scorpion’s reign didn’t last long; the Carolina reaper took its throne a year later. But, that doesn’t mean you should discount the sting of a scorpion. It’s very much like putting a live scorpion (you know, the little critters you try desperately to avoid in tropical climates).

According to research published in the British Medical Journal, people who eat spicy foods six to seven times a week, reduce their chance of death by 14 percent. Um, what? You can give death the middle figure if you eat foods spiced from bottles depicting the grim reaper? No. That’s not the case. You will die. It’s probably something you should get your head around at some point. We hope it’s not anytime soon, but it’s going to happen. That’s life even if you choose to believe that cryogenic freezing can prolong your life; you’re going to die.