Chilies: Pain and Pleasure
(Image courtesy of svenwerk at flickr under a Creative Commons license)
I can’t tell you how many times I have broken a sweat in a restaurant. I’m not talking about a girly glow. I’m talking about sweat pouring off of my face and dripping onto my plate. The kind of sweat that makes people stop and stare and wonder if perhaps I am some sort of drug addict.
Surely after so many embarrassing meals I would have learned not to order the spiciest thing on the menu by now, but there’s something about a chili pepper that I can’t resist.
That something, it turns out, is capsaicin, a chemical compound produced by chilies to ward off unwanted consumers. The higher the concentration of capsaicin in a chili, the hotter it is.
Read the whole story on:http://greenoptions.com
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