It never ceases to amaze us that more people seem to want to know more about chile peppers as time goes by. This article touches on some “chile peppers 101″ concepts that we’ve mentioned numerous times before, but also alludes to some current research being done at Harvard with capsaicin and its future as a possible analgesic in place of current painkillers.

Since You Asked: Hot, hot, hot!

October 21, 2007

What makes peppers “hot” and what’s the mechanism in our body that creates that sensation of spicy heat? Does it cause damage (because it sure feels like it sometimes), and why are they hot to begin with? Seems like it would be “expensive” for the plant to produce the heat and might drive some potential seed-spreaders away, like birds.

— John K., Ashland

Your first question is very easy. Capsaicinoids are what cause that heat sensation with mucous membranes, and they’re found in capsicum peppers (though not in “bell” peppers) in varying degrees of “heat” subjectively measured on what’s known as the Scoville scale of heat units. They’re believed to be produced in the “septa” area where seeds attach to the wall of the peppers.

As for your last question, it’s funny you mention birds specifically because it turns out the capsaicinoids don’t cause them pain, but they do in mammals. Herbivores are quite effective at spreading seeds (just ask any cow — and they fertilize, too!), so why these plants appear to specialize with birds, it’s hard to say. Perhaps birds leave the capsicum seeds viable.

Click here to read the rest of the source article from Oregon’s MailTribune.com

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