Tag: Chili heat

According to a 2012 study on twins, genetics can account for 18–58% of an individual's ability to tolerate chili heat. This suggests that while some people have a natural advantage, absolute immunity to chili heat is not a biological possibility for humans.

According to the National Institutes of Health, the sensation of 'spiciness' from chili peppers is not a taste but a pain signal sent by nerves throughout the mouth. This common culinary experience has a fascinating neurological explanation that distinguishes it from the five basic tastes: sweet, sour, salty, bitter, and umami.

With an average of over 1.6 million Scoville Heat Units, the Carolina Reaper's extraordinary spiciness is not for the faint of heart. This mind-blowing heat is all thanks to a specific chemical compound known as capsaicin, which is the active ingredient in Carolina Reaper peppers.