When Tamuli squeezed the juice of a 1-million-SHU pepper into her eye in 2009, she had almost no reaction. The receptors also exist in other mucous membranes, such as the eye, and send similar signals that make your eyes water when you eat something spicy.Ī woman in India, Anandita Dutta Tamuli, may be an example of the lucky few who have no such receptors. When binding with capsaicin, these receptors send “Hot! Hot!” signals to the brain via the trigeminal and vagus nerves. Some people inherit fewer of the capsaicin-detecting receptors that typically line your mouth and throat, making them less sensative to the irritating compound in spicy foods. The spicy-hot story starts before we are born. Why do some pepper eaters calmly bear the sensation whereas others react so dramatically after a single bite? How well people can tolerate the Reaper’s spiciness varies widely. Rated at more than 1.5 million Scoville heat units (SHU), the accepted scale for pungency or spicy heat, the Reaper falls right below the pepper spray police use for crowd control, which is 2-5.3 million SHU. “I ate 6 of them at one time,” posted Anina Skeel Holbek Thomsen. And earlier this year, Wayne Algenio ably downed 22 Carolina Reapers in 60 seconds, setting his own world record. The video currently has 8.5 million views.Īt the Guinness Book of World Records website, some commenters sound much more relaxed about the Carolina Reaper pepper, a hybrid of a ghost pepper and a red habanero. One of the women had to use an inhaler to help her breathe. Several seconds of moderate complaints, spitting and hand flapping preceded screams, makeup-smearing tears, and even vomit. Two young women posted a video in late August of their reactions after taking a bite of the Reaper. The Carolina Reaper, the Guinness Book of World Records’ hottest pepper, recently got its five minutes of fame. Out of the wild and onto your plate Hannah Newman
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