WEBVTT - Selects: How Chili Peppers Work 0:00:00.200 --> 0:00:04.240 Hi, everybody, Chuck here, Happy Saturday. Do you want to 0:00:04.280 --> 0:00:08.600 know how Chili Peppers work? Because we did and we learned. 0:00:08.680 --> 0:00:13.360 This is from September. How Chili Peppers work. It's hot stuff. 0:00:20.079 --> 0:00:22.880 Welcome to Stuff you should know, a production of I 0:00:22.960 --> 0:00:32.080 Heart Radio. Hey, and welcome to the podcast. I'm Josh Clark, Thurs, 0:00:32.159 --> 0:00:36.080 Charles W Chuck Bryant and Jerry and that makes this 0:00:36.880 --> 0:00:40.600 stuff you should know. That was so good to quote 0:00:40.760 --> 0:00:44.360 the Red Hot Chili Peppers, the band they apparently used 0:00:44.400 --> 0:00:50.240 them at Guantanamo Bay to torture prisoners. Really yeah, that 0:00:50.360 --> 0:00:54.080 surprises me. I know usually that's like I've heard of 0:00:54.120 --> 0:00:56.600 stories like that, but usually it's some kind of dark 0:00:56.680 --> 0:01:00.279 metal or something like super Darling vocal band. Of might 0:01:00.360 --> 0:01:02.680 say abrasive, some might. I think it's very soothing to 0:01:02.680 --> 0:01:05.800 hear death metal. Supposedly there's a study out there, the 0:01:05.840 --> 0:01:10.360 head of ridiculously small study population that found that it's 0:01:10.440 --> 0:01:13.920 calming has a calling influence metal music does paid for 0:01:13.959 --> 0:01:18.640 about the Metal Association of North America. The Skandinavia. Uh yeah, 0:01:18.640 --> 0:01:21.120 I'm kind of surprised they played the Chili Peppers since, uh, 0:01:21.920 --> 0:01:24.920 it's pretty easy on the ears. Isn't it Well one 0:01:24.920 --> 0:01:28.360 of the songs was California Cation. The other later stuff 0:01:28.360 --> 0:01:30.560 isn't as good. I could go a little crazy with 0:01:30.600 --> 0:01:35.319 that one. I'll talk what were you going to quote? 0:01:36.440 --> 0:01:38.039 I was gonna say give it away, give it away 0:01:38.040 --> 0:01:41.120 now or something like that, or fight like a brave. 0:01:41.840 --> 0:01:44.800 I haven't heard that one. That's early stuff. You could 0:01:44.880 --> 0:01:49.320 just say like under the Bridge downtown. Yeah, I ate 0:01:49.440 --> 0:01:54.320 a chili pepper. I actually read his biography. I guess 0:01:54.360 --> 0:01:57.280 it was an autobiography Anthony Keatis, because I was he 0:01:57.360 --> 0:01:59.920 writing about himself. Yeah. I was just going through a 0:02:00.080 --> 0:02:04.040 kick where I was reading music autobiographies of for just 0:02:04.160 --> 0:02:09.679 rock star stories. Didn't you recommend the best? Which one 0:02:09.840 --> 0:02:14.520 was it? Uh? There's one, um quintessential one. I can't 0:02:14.680 --> 0:02:18.200 remember what it's called, the Quintessential Crew. Yeah, just look 0:02:18.240 --> 0:02:20.360 at I mean it's that's not an autobiography, that's just 0:02:20.400 --> 0:02:22.840 a biography. Yeah, but that one's really good. The Slash 0:02:22.840 --> 0:02:24.560 one is good and the Keytest one is good. Man, 0:02:24.560 --> 0:02:30.680 he that guy. He had troubles, oh yeah, just bad 0:02:30.880 --> 0:02:34.560 drug troubles and woman troubles over and over and over. 0:02:35.720 --> 0:02:39.040 But he's good now. Good for him. Yeah, welcome back. 0:02:39.040 --> 0:02:42.840 To the fray, Anthony Keynes. That's what I say. So 0:02:43.000 --> 0:02:45.359 we're not talking about the red hot chili peppers. We're 0:02:45.400 --> 0:02:49.040 talking about red hot chili peppers, right, not the right 0:02:49.400 --> 0:02:52.440 We're talking about chili peppers. Depending on where you are 0:02:52.480 --> 0:02:55.480 in the world, c h I l I peppers or 0:02:55.840 --> 0:02:59.560 c h I L E peppers or just chili's. Yeah, 0:02:59.639 --> 0:03:01.440 you could say that. I think a lot of chefs 0:03:01.440 --> 0:03:04.600 just call them chilies. Well, yeah, because they're like, they 0:03:04.639 --> 0:03:08.359 don't waste words. No, they don't say peppers. It's a 0:03:08.400 --> 0:03:12.200 couple of extra syllables. Yeah, exactly, No, chef, give me 0:03:12.240 --> 0:03:16.560 some of those chilies. Uh. It is the bell pepper 0:03:16.800 --> 0:03:21.840 and the celery stalk and the onion is part of 0:03:21.880 --> 0:03:27.959 the trinity of I guess you would call it Nolans cooking. Sure, 0:03:28.320 --> 0:03:32.000 the bell pepper is a chili pepper. It's just um, 0:03:32.160 --> 0:03:37.520 a non hot chili pepper. But it's still the same thing. Um. 0:03:37.560 --> 0:03:40.400 And it turns out that we get that terminology chili. 0:03:40.520 --> 0:03:44.400 It actually was used by the Aztecs or the Triple 0:03:44.400 --> 0:03:49.160 Alliance and Mesoamerica, the Triple Indy's the Triple Alliance prior 0:03:49.280 --> 0:03:53.040 to the arrival of Columbus, and it was Columbus himself 0:03:53.040 --> 0:03:58.520 where we get the the misnomer chili pepper, because Columbus, 0:03:58.800 --> 0:04:01.280 he's a big dummy. Can that guy get anything right? 0:04:02.320 --> 0:04:05.320 So he comes across the chili pepper and decides that 0:04:05.400 --> 0:04:07.760 it must be a relative of the black pepper, with 0:04:07.800 --> 0:04:10.160 which he and the rest of Europe are already very familiar. 0:04:10.840 --> 0:04:12.880 So he calls it the chili pepper because he hears 0:04:12.960 --> 0:04:16.359 up in Meico they call it chili's, so what the 0:04:16.360 --> 0:04:19.520 Triple Alliance calls it. So that's where it came from. 0:04:19.640 --> 0:04:22.520 Chili peppers, but it has no relation whatsoever to the 0:04:22.600 --> 0:04:26.960 chili or the pepper. The black pepper um and it's 0:04:26.960 --> 0:04:30.080 been around. It's actually one of the oldest domesticated crops 0:04:30.240 --> 0:04:33.560 in the America's actually, yeah, it started out in South 0:04:33.560 --> 0:04:37.120 America about six thousand years ago. I saw nine thousand, 0:04:37.720 --> 0:04:42.200 let's stay between five and twelve. Uh. And they don't 0:04:42.279 --> 0:04:45.000 know whether it was Bolivia or Brazil. There's a heated 0:04:45.040 --> 0:04:49.000 debate in the pepper community on the country of origin. 0:04:49.480 --> 0:04:51.560 But they do know that birds are the ones who 0:04:51.760 --> 0:04:55.039 dispersed them in. Birds can't feel heat in their mouth, 0:04:55.240 --> 0:04:58.520 so they carry them around and propagate the seeds, and 0:04:58.680 --> 0:05:01.880 uh then Columbus of cour brought them to Europe and 0:05:02.080 --> 0:05:04.120 that's how things spread. That's why you can use hot 0:05:04.200 --> 0:05:06.520 sauce or chili pepper spray or something like that on 0:05:06.600 --> 0:05:10.960 your bird seed to deter squirrels. Yeah, because the birds 0:05:10.960 --> 0:05:16.000 are fine. Yeah, but the squirrels squirrels around going And 0:05:16.040 --> 0:05:19.800 it says here the birds can't digest pepper seeds. But 0:05:19.839 --> 0:05:22.880 nobody can really digest pepper seeds. If I can't whole, 0:05:23.360 --> 0:05:25.520 I totally can't know you can't. I will show you 0:05:25.600 --> 0:05:27.320 right now. I think you can show me your stool. 0:05:30.320 --> 0:05:33.280 Uh No, we can't digest them either, because we don't 0:05:33.279 --> 0:05:36.960 digest seeds that aren't chewed because they're covered in cellulose 0:05:37.000 --> 0:05:39.160 and it just goes straight through to our poop. Exactly 0:05:39.160 --> 0:05:43.159 same with corn. Yeah, because that is a seed. It is. 0:05:43.760 --> 0:05:46.680 I'm glad you finally said that. Somebody needed to say it. 0:05:48.000 --> 0:05:50.120 I think that's one of the trendy facts. Don't you 0:05:50.160 --> 0:05:54.480 think that corn is a seed? Yeah? Yeah, probably. It 0:05:54.480 --> 0:05:56.240 seems like I saw that all over the internet. It's 0:05:56.240 --> 0:05:59.440 pretty hot right now. Corn and poop, it's a hot topic. 0:05:59.720 --> 0:06:01.839 So um, I did it don't be dumb on that. 0:06:02.279 --> 0:06:08.239 On hot topics van corn and you pop. Yeah. See 0:06:09.720 --> 0:06:14.919 so um Columbus brings the stuff back and it spreads 0:06:14.960 --> 0:06:18.720 like crazy like syphilis. Yeah, because think about this, Um, 0:06:18.839 --> 0:06:23.479 chili peppers, we're we are native to the America's and 0:06:23.520 --> 0:06:27.960 we're unknown outside of the America's until about five hundred 0:06:28.040 --> 0:06:31.560 or so years ago. Now they're grown in just about 0:06:31.560 --> 0:06:34.839 every country in the world. Um, there's all different types 0:06:34.839 --> 0:06:39.120 of varieties. Um. But it turns out that there's twenty 0:06:39.240 --> 0:06:45.000 five wild species and five domesticated species. And one of 0:06:45.040 --> 0:06:49.320 the um noteworthy things about chili peppers is most of 0:06:49.320 --> 0:06:54.719 the time, when humans domesticated a wild crop, they would 0:06:54.720 --> 0:06:57.520 stop using the wild version of it because it was 0:06:57.600 --> 0:07:01.240 just so far inferior to the domestic hated versions. Not 0:07:01.440 --> 0:07:05.839 so with with um chilies. Wild chilies are just as prized, 0:07:05.880 --> 0:07:09.080 if not more prized, than the domesticated ones. They're delicious. 0:07:09.440 --> 0:07:12.120 So there's five species, chuck. And by the way, chili 0:07:12.120 --> 0:07:16.080 peppers blowing to the night shade family with potatoes, tomatoes, 0:07:16.080 --> 0:07:21.800 goaji berries, eggplants in night shade and um, the five 0:07:21.840 --> 0:07:26.080 species are fun to say. Yeah, I wasn't even gonna 0:07:26.080 --> 0:07:29.320 do it, but I encourage you too, Okay, Uh kept 0:07:29.320 --> 0:07:37.239 cicum and you um kept ciccum chins kept siccumb fruitescents 0:07:37.880 --> 0:07:42.920 kept scumb, but cadam and kept siccum. Pubescence does have 0:07:42.960 --> 0:07:48.920 little hairs on him. I saw that one coming. So 0:07:48.960 --> 0:07:53.280 those are the five families. H Peppers are generally hot, 0:07:53.320 --> 0:07:55.320 although we'll get into all that with the varieties. Like 0:07:55.400 --> 0:07:58.000 you said the bells, everyone knows bells aren't very hot, right, 0:07:58.480 --> 0:08:00.720 but um, what you're talking about with heat is what's 0:08:00.720 --> 0:08:05.480 called their pungency. And the heat actually uh comes from 0:08:05.520 --> 0:08:09.320 alkaloids present in the peppers called cap sasan yes, which 0:08:09.320 --> 0:08:15.080 we talked about in December pepper pepper Spray episode, because 0:08:15.120 --> 0:08:17.480 that's the cap that's what they're using in pepper spray. 0:08:17.480 --> 0:08:19.400 If you didn't listen to it, go check it out. 0:08:19.560 --> 0:08:22.119 It's a good one. But yeah, that's kind of funny 0:08:22.160 --> 0:08:26.920 to think about defense. Self defense tool is really just 0:08:27.240 --> 0:08:31.160 uh canned hot pepper. Yeah, because that stuff can be 0:08:31.320 --> 0:08:35.679 It works. Yeah, it really does work. Um. And with 0:08:35.679 --> 0:08:38.920 with the the pungency of a pepper, most people think 0:08:38.920 --> 0:08:41.760 that it's found in the seeds. That's actually a myth. 0:08:42.280 --> 0:08:44.600 Well it is found in the seeds. It's not housed 0:08:44.600 --> 0:08:46.920 in the seeds, right, So the seeds are attached to 0:08:46.960 --> 0:08:50.320 the pepper itself through something called the placenta. It's a membrane, 0:08:50.360 --> 0:08:54.120 that white stuff that's inside of a pepper, right, and 0:08:54.280 --> 0:09:00.319 that's where the cap sasan um is stored. Yeah. Um, 0:09:00.360 --> 0:09:03.880 And since the seeds are attached to the membrane, a 0:09:03.880 --> 0:09:05.800 lot of that stuff makes it way its way to 0:09:05.920 --> 0:09:09.080 the seeds. But if you really want the high heat, 0:09:09.200 --> 0:09:12.160 you eat the membrane. If you want want the high heat, 0:09:12.240 --> 0:09:14.640 just eat the whole thing. I D seed and D 0:09:14.800 --> 0:09:18.600 membrane mine. But uh, if you're looking for heat, then 0:09:18.720 --> 0:09:22.320 just don't even sweat it. Literally, don't sweat it. That's yeah. 0:09:22.360 --> 0:09:24.760 That's like the second at least pun that you've made. 0:09:25.240 --> 0:09:28.360 Oh yeah, yeah, well was the first one? Something was 0:09:28.480 --> 0:09:32.200 they were both accidental hot. I can't remember what it was. Well, 0:09:32.280 --> 0:09:35.199 those are just words. No, it was perfect, It was 0:09:35.280 --> 0:09:39.880 really great. Uh. So the pain is actually not coming 0:09:39.920 --> 0:09:42.920 from your taste buds because they don't feel pain. It's 0:09:42.960 --> 0:09:47.520 coming from pain receptors in your mouth, and it sends 0:09:47.520 --> 0:09:50.800 a message to your to your brain saying this is 0:09:50.960 --> 0:09:54.679 super hot. I wouldn't eat that much unless you like it. Right. 0:09:54.840 --> 0:09:58.800 It's the same pain receptors that UM tell you that, say, 0:09:59.720 --> 0:10:01.880 the sip of coffee you just took is too hot, 0:10:02.720 --> 0:10:06.679 or like something is thermally too hot. It's triggered by 0:10:06.760 --> 0:10:10.040 CAP sason. It's the t r p v one receptor 0:10:10.480 --> 0:10:13.559 and that triggers the release of a neurotransmitter called substance 0:10:13.640 --> 0:10:18.120 P and that's cap sason can also block. What's crazy 0:10:18.200 --> 0:10:22.480 is yes, so the it's what when we'll talk about 0:10:22.480 --> 0:10:25.600 it a little more later. But cap sason is used 0:10:25.600 --> 0:10:29.920 as a topical pain reliever, right like Shaquille O'Neal knows 0:10:30.000 --> 0:10:35.960 that he is he uh I think yeah? Um, so 0:10:36.080 --> 0:10:39.360 cap sasan If you rub it on the skin, it 0:10:39.400 --> 0:10:44.720 goes to those trp v one receptors and basically overloads 0:10:44.760 --> 0:10:47.800 them so thoroughly that they're no longer able to transmit 0:10:47.840 --> 0:10:50.520 the sensation of pain in that area. So it's a 0:10:50.520 --> 0:10:54.400 local anesthetic. Yeah, it's pretty cool. Yeah, uh, And lots 0:10:54.400 --> 0:10:56.960 of other health benefits we'll talk about. Peppers are great 0:10:56.960 --> 0:10:59.920 for you. Peppers are super Uh. They do not cause 0:11:00.080 --> 0:11:03.720 ulcers that is a myth um and in fact, they 0:11:03.760 --> 0:11:07.520 protect the stomach lining or can and they can also 0:11:07.559 --> 0:11:09.360 thin the blood, so you need to watch out for 0:11:09.400 --> 0:11:13.120 that if you are on an anticoagulant. Yeah. I don't 0:11:13.160 --> 0:11:15.280 know if they say that on the prescription or not. 0:11:15.400 --> 0:11:23.120 But the pepper prescription no prescribed. It's in Alabania today. 0:11:24.000 --> 0:11:28.520 Uh No, the anticoagulant prescription. Of course it might. But 0:11:28.760 --> 0:11:31.640 if you are in a contest or just at dinner 0:11:32.200 --> 0:11:36.520 and your mouth becomes inflamed, um, don't well, you can 0:11:36.600 --> 0:11:40.920 drink water. I think it provides a temporary respite. I 0:11:40.960 --> 0:11:43.120 don't know if it even does that. It does for me. 0:11:43.240 --> 0:11:47.760 It basically smooths the stuff around and throughout your mouth. Yea, 0:11:48.559 --> 0:11:51.880 which is not good. What you want is something fatty 0:11:52.240 --> 0:11:56.840 like milk, Yeah, because cap sasan dissolves in the presence 0:11:56.880 --> 0:11:59.240 of fats or like um, if you eat a lot 0:11:59.240 --> 0:12:02.079 of Mexican food or Indian food, Um, that that sour 0:12:02.160 --> 0:12:04.760 cream and that yogurt is a nice way to smooth 0:12:04.800 --> 0:12:07.240 that out. That's what it's there for. Baby. Well, that 0:12:07.360 --> 0:12:12.440 in taste and in flavor and texture and everything else. Yeah, 0:12:12.440 --> 0:12:15.240 I guess. So. Yeah, it's not like they're, like you said, 0:12:15.280 --> 0:12:18.080 some sour cream because this is too hot, but it 0:12:18.120 --> 0:12:20.920 definitely helps. I read an article actually with a guy 0:12:21.120 --> 0:12:25.360 who was in a contest and he was a hot 0:12:25.400 --> 0:12:28.360 pepper guy and he described I think he ate like 0:12:29.559 --> 0:12:34.480 three ghost peppers just in twenty seconds, and he was 0:12:34.640 --> 0:12:38.120 fine at first. Then it got hot like in it 0:12:38.240 --> 0:12:42.320 not in his mouth but in his throat, and then um, 0:12:42.640 --> 0:12:44.360 he just kept going through waves like he said it 0:12:44.360 --> 0:12:46.160 would go away, and I thought it was good, and 0:12:46.280 --> 0:12:48.400 he was like an hour later, it felt like a 0:12:48.480 --> 0:12:51.680 red hot burning nickel on my stern um and it 0:12:51.760 --> 0:12:54.360 was just moving its way down, I guess. And then 0:12:54.360 --> 0:12:57.880 he said he felt jubilation, like exhilaration, which we'll talk 0:12:57.920 --> 0:12:59.960 about this one of the effects of peppers that can 0:13:00.360 --> 0:13:02.760 you know, pick up your mood. But he said he 0:13:02.840 --> 0:13:07.640 was just like I felt like he was on cocaine. Weird. Yeah, 0:13:07.720 --> 0:13:11.360 because they trigger a release of endorphins exactly, so you 0:13:11.360 --> 0:13:13.319 can get a runners high or some sort of high 0:13:13.400 --> 0:13:17.040 off of eating peppers, which is why some people eat peppers. 0:13:17.080 --> 0:13:19.600 They really makes them feel great. Yeah, I guess this 0:13:19.640 --> 0:13:21.679 guy wasn't a runner. He must have just done some 0:13:21.720 --> 0:13:24.800 cocaine before his line, right, that was his go too. 0:13:25.200 --> 0:13:28.880 And um, so you said that birds are immune to 0:13:28.920 --> 0:13:32.280 the effects of peppers, and they also spread the seed 0:13:32.280 --> 0:13:36.360 by pooping it out right. Um, mammals are not immune 0:13:36.360 --> 0:13:38.760 to the effects of it, including humans. And apparently humans 0:13:38.800 --> 0:13:41.920 are the only mammals that purposefully eat peppers. And it's 0:13:41.920 --> 0:13:46.960 been called a form of benign masochism. Oh yeah, interesting, 0:13:47.200 --> 0:13:49.440 but it makes sense if um. And the reason why 0:13:49.520 --> 0:13:52.319 they think peppers have that kind of burning thing is 0:13:52.320 --> 0:13:56.760 is to protect itself, to ward off mammals from eating it. Um. 0:13:57.240 --> 0:14:00.640 But the the idea that we can and get some 0:14:00.720 --> 0:14:04.240 sort of rush from it, it's kind of counterintuitive if 0:14:04.240 --> 0:14:06.839 you think about it as far as evolution goes from 0:14:06.840 --> 0:14:10.199 the pepper standpoint. Sure, yeah, because that encourages people to 0:14:10.280 --> 0:14:14.320 keep eating you. Yeah, that's a good point. All right, Well, 0:14:14.360 --> 0:14:15.720 let's take a break here and we'll come back and 0:14:15.760 --> 0:14:19.280 talk a little bit about how the heat is measured 0:14:19.560 --> 0:14:39.240 in a hot pepper. You know, stop you all right? 0:14:39.280 --> 0:14:43.200 I guess we need to talk about Wilbur Scoville, Mr 0:14:43.240 --> 0:14:46.800 Scoville doctor. He's a pharmacist. Yeah, but I wondered if 0:14:46.800 --> 0:14:49.040 he was a doctor. I think he got an honorary doctorate. 0:14:49.960 --> 0:14:53.800 He deserved one. You count those? Uh? Sure? All right, 0:14:54.120 --> 0:14:56.200 probably depends on where it's from what it's for, but 0:14:56.320 --> 0:15:00.120 sure I would, of course I want to be like 0:15:00.200 --> 0:15:04.960 you can call me doctor Mr Clark, Dr Mr. Uh. 0:15:05.000 --> 0:15:08.680 He was a pharmacist, like you said, who developed, um, 0:15:08.840 --> 0:15:13.840 something called the Scoville organ elliptic test in nineteen twelve, 0:15:14.880 --> 0:15:18.640 and uh, what is this a hilarious name for what 0:15:18.720 --> 0:15:20.920 it is. It is kind of weird, isn't it. You 0:15:20.960 --> 0:15:22.840 should just call it the chili test or something. It 0:15:22.960 --> 0:15:26.280 just made me laugh like a goon a. Well, previous 0:15:26.320 --> 0:15:29.080 to this test, um, the only test was basically just 0:15:29.120 --> 0:15:32.160 to have people eat them and ask them how hot. 0:15:32.680 --> 0:15:35.680 It's pretty hot? Okay, that's a pretty hot pepper. Give 0:15:35.680 --> 0:15:40.640 me some milk fat, right, technically pork fat whatever. You 0:15:40.720 --> 0:15:42.600 just need a slab a fat and get rid of 0:15:42.600 --> 0:15:45.760 it real quick. Yeah. They said chocolate too will help you. Well, 0:15:45.800 --> 0:15:48.560 it's a fatty yeah, full of lipids. I think that's 0:15:48.600 --> 0:15:53.840 people just like the chocolate with their hot stuff. Uh So, 0:15:54.000 --> 0:15:56.800 Scofield says, there's got to be a better way, and 0:15:56.840 --> 0:15:58.920 he says, why don't we devise a test where we 0:15:59.360 --> 0:16:01.560 have people peppers and ask them out hot It is? 0:16:01.920 --> 0:16:03.920 Pretty much? But let's do it in a little bit 0:16:03.920 --> 0:16:06.680 different way. Let's keep feeding them peppers that are more 0:16:06.720 --> 0:16:11.120 diluted until they can't feel heat any longer, and just 0:16:11.160 --> 0:16:15.000 make it a little more organized and formal. So the Scoville, 0:16:15.520 --> 0:16:18.240 the Scoville heat unit is what it comes up with, right, 0:16:18.680 --> 0:16:21.960 So for example, of bell pepper has a zero, not hot, 0:16:22.080 --> 0:16:24.920 but say Hobban euro some types of hobby euro peppers 0:16:25.200 --> 0:16:28.480 can get up to like five hundred thousand UM. I 0:16:28.520 --> 0:16:32.400 think the red something, Oh, what is it? I'm sorry, 0:16:32.400 --> 0:16:35.440 the red Savennia haban euro pepper got up to five 0:16:35.680 --> 0:16:39.160 D seventy thousand Scoville heat units. It's very hot. And 0:16:39.200 --> 0:16:41.840 what that means is that it would take five hundred 0:16:41.840 --> 0:16:46.160 and seventy thousand cups of water to dilute one cup 0:16:46.280 --> 0:16:49.400 of extract from the red Savinia habban euro and one 0:16:49.640 --> 0:16:53.480 shot of milk fat right before before anybody could say 0:16:53.560 --> 0:16:56.960 I detect no heat whatsoever. So that's what. Yeah, it's 0:16:57.000 --> 0:16:59.080 a tremendous amount of war. And it's not like he 0:16:59.160 --> 0:17:02.000 was pouring a whole cup of this stuff into five 0:17:02.080 --> 0:17:04.919 hundred and seventy thousand cups of water. It's math. I 0:17:04.960 --> 0:17:08.119 think he just used fractions. Yeah, probably, so yeah, you 0:17:08.160 --> 0:17:10.080 know a minute to come to that conclusion. I was like, 0:17:10.200 --> 0:17:12.399 what kind of vat did this guy have in his yard? 0:17:13.400 --> 0:17:16.760 A big one? Uh? So that was the the old 0:17:16.800 --> 0:17:19.680 test um. And even though they no longer use that, 0:17:20.160 --> 0:17:23.800 they still use that s h U. Scoville heat unit 0:17:23.880 --> 0:17:25.440 as the unit of a measure, which I think is 0:17:25.480 --> 0:17:27.920 a nice little tip of the cap. It is because 0:17:27.960 --> 0:17:30.639 it could have changed it. Wilbert Scoville's ghost is like, 0:17:30.800 --> 0:17:37.719 I approve. Uh Now, what they do is use liquid chromatography. 0:17:37.840 --> 0:17:40.119 Uh and they've been doing that since about the seventies. 0:17:40.280 --> 0:17:44.520 And that's not specific to testing peppers. It's basically just 0:17:45.480 --> 0:17:49.000 separating and analyzing compounds of any mixture, right, but you 0:17:49.040 --> 0:17:51.680 can target the specific type of compound and in this case, 0:17:51.680 --> 0:17:55.280 you're looking for the alkaloid capsation. Yes, and you determine 0:17:55.280 --> 0:17:58.159 how many parts per million is present in a given pepper, 0:17:58.400 --> 0:18:01.200 and it takes the subjectivity out. Yeah, and it's literally 0:18:01.240 --> 0:18:04.320 just measuring the level capsation level in any pepper. But 0:18:04.400 --> 0:18:07.840 what's neat is they figured out Scoville is clearly onto 0:18:07.880 --> 0:18:10.520 something because they figured out that if you take this 0:18:10.600 --> 0:18:15.000 high performance liquid chromatography measurement and multiply the number it 0:18:15.080 --> 0:18:18.679 spits out by sixteen, you will come to the Scoville 0:18:18.920 --> 0:18:24.200 unit by a factor of sixteen. Bad, But that's neat 0:18:24.240 --> 0:18:28.240 that you can it's not like sixteen seven or something 0:18:28.320 --> 0:18:31.199 like that, or or multiply it by the fact that 0:18:31.240 --> 0:18:34.000 you can multiply it by a standard number and come 0:18:34.040 --> 0:18:36.840 to the Scoville heat unit each time means he was 0:18:36.840 --> 0:18:41.639 doing something right. Something there's something there Scoville way to go. 0:18:42.960 --> 0:18:45.840 That sounds like one of the real men of genius 0:18:45.880 --> 0:18:50.080 commercials or something, right, I guess. Or else should we 0:18:50.080 --> 0:18:51.679 get to some of the types of peppers? Now, are 0:18:51.720 --> 0:18:56.560 we there? Yeah? Yeah, I think so, because if you're 0:18:56.560 --> 0:18:59.520 a scientist, there's two ways to classify a pepper by 0:18:59.520 --> 0:19:03.360 its heat using the Skillville heat unit index, and by 0:19:03.359 --> 0:19:09.240 its shape. Yes, and then color. Well, apparently scientists don't 0:19:09.240 --> 0:19:11.840 classify them by color. I'm talking about you and me, buddy. 0:19:11.960 --> 0:19:15.440 Hotheads were in the kitchen, okay, and we're and we're 0:19:15.480 --> 0:19:18.400 looking at peppers, and we're like, look at that red one. 0:19:18.480 --> 0:19:20.800 Look at that green wrinkly one. All right, that one's 0:19:20.880 --> 0:19:24.960 shape funny. That's a funny shape. That's how we classify 0:19:25.280 --> 0:19:28.439 red funny shaped one. It's really hot. Wrinkly or smooth 0:19:28.480 --> 0:19:31.359 is another thing you might notice. But you're right, as 0:19:31.400 --> 0:19:33.760 far as science is concerned, its heat and shape, and 0:19:33.760 --> 0:19:37.080 then the shapes go from shape A to shape I right. 0:19:37.680 --> 0:19:41.200 And my favorite descriptor is the lantern shape. I think 0:19:41.240 --> 0:19:44.240 that's great. Yeah, that's the hot man euro. Yeah, very 0:19:44.280 --> 0:19:48.720 thin skinned, uh and very hot? Yeah? Can you can 0:19:48.760 --> 0:19:53.640 you eat peppers? Which I didn't even ask this? I 0:19:53.680 --> 0:19:58.520 eat a lot of peppers. Um, My heat tolerance isn't great. 0:19:59.560 --> 0:20:01.520 I do like the heat, but I'm a bit of 0:20:01.600 --> 0:20:03.919 a whimp. So like, what what kind of pepper do 0:20:03.960 --> 0:20:07.000 you normally? Can you eat? Like a Scotch bonnet? Well, 0:20:07.040 --> 0:20:08.879 I mean I cook a lot with just bells. Of 0:20:08.920 --> 0:20:12.240 course that doesn't care. Sure they do, okay, because they're peppers, 0:20:12.320 --> 0:20:14.840 all right, Um so I cook a lot with those, 0:20:14.880 --> 0:20:19.080 But um, I cook a lot with poblanos, anaheims, Chipotle's 0:20:19.600 --> 0:20:24.400 lapenos serranos and Chipotle is it you just threw me off. 0:20:24.440 --> 0:20:29.119 It's chapolte Chipotle. Chipotle is a smoked tabn euro right, Yeah, 0:20:29.280 --> 0:20:34.440 and Ancho is a dried serrano. Ancho is dried poblano 0:20:35.800 --> 0:20:40.600 ancho powder. Yeah, that's from Pueblo, Mexico. Uh, Poblanos are 0:20:40.640 --> 0:20:42.280 great if you want to make a good chile reno 0:20:43.160 --> 0:20:47.639 because they're about the right size and they're really just hardy, thick, 0:20:47.760 --> 0:20:50.159 waxy they hold up. Well. Yeah, you mean I are 0:20:50.160 --> 0:20:54.120 aficionados of those things of the poblana, know of the chileno. 0:20:54.359 --> 0:20:57.520 Oh yeah, find a good one of those. Yeah, you know, 0:20:57.560 --> 0:20:59.719 it's funny. In uh college, you know, I worked at 0:21:00.040 --> 0:21:04.360 Callie Girl, which I don't think is even a thing anymore. 0:21:05.240 --> 0:21:07.159 I know the one in Atlanta Highway Clothes, which was 0:21:07.520 --> 0:21:11.680 very it was an institution. Uh. And their chill arena 0:21:11.920 --> 0:21:13.800 like a lot of the when you go to some 0:21:14.119 --> 0:21:16.560 you know, kind of the cheaper Mexican places that have 0:21:16.680 --> 0:21:19.600 like the mini with eight combination dinners, a lot of 0:21:19.600 --> 0:21:21.399 times you will find a chill rena which is a 0:21:21.600 --> 0:21:25.520 ball of beef wrapped in cheese sitting on top of 0:21:25.640 --> 0:21:29.520 a one inch square green bell pepper. I've not seen 0:21:29.560 --> 0:21:31.280 that one. Yeah, that was what our chill rena was. 0:21:31.320 --> 0:21:34.320 Its basically just meat and cheese. Man, But you want 0:21:34.320 --> 0:21:37.119 the real thing, which is stuffed in a real pepper, 0:21:37.920 --> 0:21:42.159 and a lot of people use breading unnecessary. I can 0:21:42.240 --> 0:21:44.239 have it both ways. It's well, it's supposed to have 0:21:44.359 --> 0:21:48.560 some sort of fried wrapper around it, and the breading 0:21:48.680 --> 0:21:50.800 is usually too much. The better way to do it 0:21:50.840 --> 0:21:53.960 is like a thin omelet, almost like a crepe around it. 0:21:54.600 --> 0:22:00.879 Everyone's yeah, good stuff, all right, Well let's back up then, Okay, 0:22:01.280 --> 0:22:04.920 back to the bells, which you don't consider peppers evidently, Well, 0:22:04.960 --> 0:22:07.960 I mean, as far as you're talking heat, no heat, 0:22:07.960 --> 0:22:10.359 but they're great to grill and and I can't say anything. 0:22:10.400 --> 0:22:13.160 I can't really go beyond a hall of pen you, oh, 0:22:13.200 --> 0:22:16.040 you can't stand the heat. No, So I'm frequently getting 0:22:16.040 --> 0:22:20.760 out of the kitchen. But I actually made a New 0:22:20.800 --> 0:22:24.760 Year's resolution to eat more hot stuff because I realize, 0:22:24.800 --> 0:22:26.679 like I'm such a total worst when it comes to this, 0:22:27.200 --> 0:22:29.000 Like you can build up a tolerance, and I have. 0:22:29.080 --> 0:22:32.640 I've gotten much better at like eating spicy stuff. But yeah, 0:22:32.800 --> 0:22:36.479 if I like habanero is way too hot for me, 0:22:36.560 --> 0:22:38.000 it depends on what kind of spice it is. To 0:22:38.080 --> 0:22:40.439 a lot of times, I'm more tolerant of some than others. 0:22:40.640 --> 0:22:44.919 But I've learned that once you get past that very unpleasant, 0:22:44.920 --> 0:22:48.840 painful sensation, there's like a whole new world of tastes 0:22:48.840 --> 0:22:52.320 out there. Yeah you know, yeah, good point. Uh. So 0:22:52.400 --> 0:22:56.200 the bells are the little squatty squatty dudes. Um they 0:22:56.240 --> 0:22:58.600 can be. Uh. I don't know if a lot of 0:22:58.640 --> 0:23:00.880 people know this. All the different collars of the bell. 0:23:00.960 --> 0:23:04.520 Pepper is the same pepper, the red bell, the green bell, 0:23:04.600 --> 0:23:07.160 the yellow bell, the orange bell. It's all the same, 0:23:07.280 --> 0:23:10.400 but they taste differently. Yes, because there it's how long 0:23:10.400 --> 0:23:14.119 they're ripened. So what the green one is ripen or 0:23:14.200 --> 0:23:16.680 harvested first? Wait a minute, Wait a minute, it's all 0:23:16.680 --> 0:23:18.840 the same pepper. Read an that's why you'll get a 0:23:18.840 --> 0:23:21.760 red pepper that still has a little green buddy, like 0:23:21.880 --> 0:23:26.680 a little patch of green. Wait a minute, hold on, 0:23:26.880 --> 0:23:29.480 So you didn't know this? No? Wow, all right, well 0:23:29.760 --> 0:23:33.000 that didn't happen much for real. Yeah, well that's great man, 0:23:33.440 --> 0:23:36.720 thank you for teaching us. So the green peppers is 0:23:36.760 --> 0:23:40.760 picked first. That's why they're less expensive to um, and 0:23:40.880 --> 0:23:44.320 they are a little bitter and they are not nearly 0:23:44.320 --> 0:23:47.560 as sweet. Then you have yellow than orange than red 0:23:48.119 --> 0:23:51.280 as they ripen, and that's why the red is most expensive. 0:23:51.720 --> 0:23:55.840 And it's because it's the most mature delicious. It is delicious, 0:23:56.160 --> 0:23:59.639 and they are sweet and kind of fruity um, but 0:24:00.119 --> 0:24:04.760 smoked one. We're not smoked on um roasted yes. Oh, 0:24:04.760 --> 0:24:06.720 I do it all the time. And then you just 0:24:06.760 --> 0:24:09.200 peel the skin off. Yeah, what I do. This article 0:24:09.240 --> 0:24:10.960 says to do it in the oven. I either put 0:24:11.000 --> 0:24:13.960 it on the grill I do with fire, yeah, or 0:24:14.040 --> 0:24:16.240 just on the stove. I'll just put it on the 0:24:17.480 --> 0:24:22.600