Tag: Spiciness

The Scoville scale, developed in 1912 by pharmacist Wilbur Scoville, measures the pungency of chili peppers. However, the notion that all peppers contribute to this scale is incorrect, as some peppers completely lack the chemical responsible for the heat sensation.

Capsaicin is the chemical compound that gives chili peppers their spicy kick. Since authentic pico de gallo recipes typically include fresh chili peppers, the popular fresh salsa does, in fact, contain capsaicin. The level of heat, however, is entirely dependent on the type of pepper and how it is prepared.

Over 80% of the world's population enjoys spicy food, but many are surprised to learn that not all spices contain capsaicin. Only spices from the *Capsicum* genus, such as chili peppers, paprika, and cayenne, owe their fiery kick to this specific compound. Other spices achieve their heat through entirely different chemical means, debunking the common misconception that all spicy ingredients share the same active component.

Over 2,000 years ago, black pepper was so valuable that it was used as a form of currency. The secret behind its sharp bite and a host of health benefits lies in a single compound: piperine. This article delves into what is the substance in black pepper that gives it its unique properties and potent effects.

Fact: Cayenne peppers rank between 30,000 and 50,000 Scoville Heat Units, making them significantly hotter than a jalapeño. This spicy nature directly answers the question: does cayenne pepper make things spicier? The heat is all thanks to a specific chemical compound, and understanding how it works is key to mastering its use in cooking.