Speaker 1: Hi, everybody, Chuck here, Happy Saturday. Do you want to
Speaker 1: know how Chili Peppers work? Because we did and we learned.
Speaker 1: This is from September. How Chili Peppers work. It's hot stuff.
Speaker 1: Welcome to Stuff you should know, a production of I
Speaker 1: Heart Radio. Hey, and welcome to the podcast. I'm Josh Clark, Thurs,
Speaker 1: Charles W Chuck Bryant and Jerry and that makes this
Speaker 1: stuff you should know. That was so good to quote
Speaker 1: the Red Hot Chili Peppers, the band they apparently used
Speaker 1: them at Guantanamo Bay to torture prisoners. Really yeah, that
Speaker 1: surprises me. I know usually that's like I've heard of
Speaker 1: stories like that, but usually it's some kind of dark
Speaker 1: metal or something like super Darling vocal band. Of might
Speaker 1: say abrasive, some might. I think it's very soothing to
Speaker 1: hear death metal. Supposedly there's a study out there, the
Speaker 1: head of ridiculously small study population that found that it's
Speaker 1: calming has a calling influence metal music does paid for
Speaker 1: about the Metal Association of North America. The Skandinavia. Uh yeah,
Speaker 1: I'm kind of surprised they played the Chili Peppers since, uh,
Speaker 1: it's pretty easy on the ears. Isn't it Well one
Speaker 1: of the songs was California Cation. The other later stuff
Speaker 1: isn't as good. I could go a little crazy with
Speaker 1: that one. I'll talk what were you going to quote?
Speaker 1: I was gonna say give it away, give it away
Speaker 1: now or something like that, or fight like a brave.
Speaker 1: I haven't heard that one. That's early stuff. You could
Speaker 1: just say like under the Bridge downtown. Yeah, I ate
Speaker 1: a chili pepper. I actually read his biography. I guess
Speaker 1: it was an autobiography Anthony Keatis, because I was he
Speaker 1: writing about himself. Yeah. I was just going through a
Speaker 1: kick where I was reading music autobiographies of for just
Speaker 1: rock star stories. Didn't you recommend the best? Which one
Speaker 1: was it? Uh? There's one, um quintessential one. I can't
Speaker 1: remember what it's called, the Quintessential Crew. Yeah, just look
Speaker 1: at I mean it's that's not an autobiography, that's just
Speaker 1: a biography. Yeah, but that one's really good. The Slash
Speaker 1: one is good and the Keytest one is good. Man,
Speaker 1: he that guy. He had troubles, oh yeah, just bad
Speaker 1: drug troubles and woman troubles over and over and over.
Speaker 1: But he's good now. Good for him. Yeah, welcome back.
Speaker 1: To the fray, Anthony Keynes. That's what I say. So
Speaker 1: we're not talking about the red hot chili peppers. We're
Speaker 1: talking about red hot chili peppers, right, not the right
Speaker 1: We're talking about chili peppers. Depending on where you are
Speaker 1: in the world, c h I l I peppers or
Speaker 1: c h I L E peppers or just chili's. Yeah,
Speaker 1: you could say that. I think a lot of chefs
Speaker 1: just call them chilies. Well, yeah, because they're like, they
Speaker 1: don't waste words. No, they don't say peppers. It's a
Speaker 1: couple of extra syllables. Yeah, exactly, No, chef, give me
Speaker 1: some of those chilies. Uh. It is the bell pepper
Speaker 1: and the celery stalk and the onion is part of
Speaker 1: the trinity of I guess you would call it Nolans cooking. Sure,
Speaker 1: the bell pepper is a chili pepper. It's just um,
Speaker 1: a non hot chili pepper. But it's still the same thing. Um.
Speaker 1: And it turns out that we get that terminology chili.
Speaker 1: It actually was used by the Aztecs or the Triple
Speaker 1: Alliance and Mesoamerica, the Triple Indy's the Triple Alliance prior
Speaker 1: to the arrival of Columbus, and it was Columbus himself
Speaker 1: where we get the the misnomer chili pepper, because Columbus,
Speaker 1: he's a big dummy. Can that guy get anything right?
Speaker 1: So he comes across the chili pepper and decides that
Speaker 1: it must be a relative of the black pepper, with
Speaker 1: which he and the rest of Europe are already very familiar.
Speaker 1: So he calls it the chili pepper because he hears
Speaker 1: up in Meico they call it chili's, so what the
Speaker 1: Triple Alliance calls it. So that's where it came from.
Speaker 1: Chili peppers, but it has no relation whatsoever to the
Speaker 1: chili or the pepper. The black pepper um and it's
Speaker 1: been around. It's actually one of the oldest domesticated crops
Speaker 1: in the America's actually, yeah, it started out in South
Speaker 1: America about six thousand years ago. I saw nine thousand,
Speaker 1: let's stay between five and twelve. Uh. And they don't
Speaker 1: know whether it was Bolivia or Brazil. There's a heated
Speaker 1: debate in the pepper community on the country of origin.
Speaker 1: But they do know that birds are the ones who
Speaker 1: dispersed them in. Birds can't feel heat in their mouth,
Speaker 1: so they carry them around and propagate the seeds, and
Speaker 1: uh then Columbus of cour brought them to Europe and
Speaker 1: that's how things spread. That's why you can use hot
Speaker 1: sauce or chili pepper spray or something like that on
Speaker 1: your bird seed to deter squirrels. Yeah, because the birds
Speaker 1: are fine. Yeah, but the squirrels squirrels around going And
Speaker 1: it says here the birds can't digest pepper seeds. But
Speaker 1: nobody can really digest pepper seeds. If I can't whole,
Speaker 1: I totally can't know you can't. I will show you
Speaker 1: right now. I think you can show me your stool.
Speaker 1: Uh No, we can't digest them either, because we don't
Speaker 1: digest seeds that aren't chewed because they're covered in cellulose
Speaker 1: and it just goes straight through to our poop. Exactly
Speaker 1: same with corn. Yeah, because that is a seed. It is.
Speaker 1: I'm glad you finally said that. Somebody needed to say it.
Speaker 1: I think that's one of the trendy facts. Don't you
Speaker 1: think that corn is a seed? Yeah? Yeah, probably. It
Speaker 1: seems like I saw that all over the internet. It's
Speaker 1: pretty hot right now. Corn and poop, it's a hot topic.
Speaker 1: So um, I did it don't be dumb on that.
Speaker 1: On hot topics van corn and you pop. Yeah. See
Speaker 1: so um Columbus brings the stuff back and it spreads
Speaker 1: like crazy like syphilis. Yeah, because think about this, Um,
Speaker 1: chili peppers, we're we are native to the America's and
Speaker 1: we're unknown outside of the America's until about five hundred
Speaker 1: or so years ago. Now they're grown in just about
Speaker 1: every country in the world. Um, there's all different types
Speaker 1: of varieties. Um. But it turns out that there's twenty
Speaker 1: five wild species and five domesticated species. And one of
Speaker 1: the um noteworthy things about chili peppers is most of
Speaker 1: the time, when humans domesticated a wild crop, they would
Speaker 1: stop using the wild version of it because it was
Speaker 1: just so far inferior to the domestic hated versions. Not
Speaker 1: so with with um chilies. Wild chilies are just as prized,
Speaker 1: if not more prized, than the domesticated ones. They're delicious.
Speaker 1: So there's five species, chuck. And by the way, chili
Speaker 1: peppers blowing to the night shade family with potatoes, tomatoes,
Speaker 1: goaji berries, eggplants in night shade and um, the five
Speaker 1: species are fun to say. Yeah, I wasn't even gonna
Speaker 1: do it, but I encourage you too, Okay, Uh kept
Speaker 1: cicum and you um kept ciccum chins kept siccumb fruitescents
Speaker 1: kept scumb, but cadam and kept siccum. Pubescence does have
Speaker 1: little hairs on him. I saw that one coming. So
Speaker 1: those are the five families. H Peppers are generally hot,
Speaker 1: although we'll get into all that with the varieties. Like
Speaker 1: you said the bells, everyone knows bells aren't very hot, right,
Speaker 1: but um, what you're talking about with heat is what's
Speaker 1: called their pungency. And the heat actually uh comes from
Speaker 1: alkaloids present in the peppers called cap sasan yes, which
Speaker 1: we talked about in December pepper pepper Spray episode, because
Speaker 1: that's the cap that's what they're using in pepper spray.
Speaker 1: If you didn't listen to it, go check it out.
Speaker 1: It's a good one. But yeah, that's kind of funny
Speaker 1: to think about defense. Self defense tool is really just
Speaker 1: uh canned hot pepper. Yeah, because that stuff can be
Speaker 1: It works. Yeah, it really does work. Um. And with
Speaker 1: with the the pungency of a pepper, most people think
Speaker 1: that it's found in the seeds. That's actually a myth.
Speaker 1: Well it is found in the seeds. It's not housed
Speaker 1: in the seeds, right, So the seeds are attached to
Speaker 1: the pepper itself through something called the placenta. It's a membrane,
Speaker 1: that white stuff that's inside of a pepper, right, and
Speaker 1: that's where the cap sasan um is stored. Yeah. Um,
Speaker 1: And since the seeds are attached to the membrane, a
Speaker 1: lot of that stuff makes it way its way to
Speaker 1: the seeds. But if you really want the high heat,
Speaker 1: you eat the membrane. If you want want the high heat,
Speaker 1: just eat the whole thing. I D seed and D
Speaker 1: membrane mine. But uh, if you're looking for heat, then
Speaker 1: just don't even sweat it. Literally, don't sweat it. That's yeah.
Speaker 1: That's like the second at least pun that you've made.
Speaker 1: Oh yeah, yeah, well was the first one? Something was
Speaker 1: they were both accidental hot. I can't remember what it was. Well,
Speaker 1: those are just words. No, it was perfect, It was
Speaker 1: really great. Uh. So the pain is actually not coming
Speaker 1: from your taste buds because they don't feel pain. It's
Speaker 1: coming from pain receptors in your mouth, and it sends
Speaker 1: a message to your to your brain saying this is
Speaker 1: super hot. I wouldn't eat that much unless you like it. Right.
Speaker 1: It's the same pain receptors that UM tell you that, say,
Speaker 1: the sip of coffee you just took is too hot,
Speaker 1: or like something is thermally too hot. It's triggered by
Speaker 1: CAP sason. It's the t r p v one receptor
Speaker 1: and that triggers the release of a neurotransmitter called substance
Speaker 1: P and that's cap sason can also block. What's crazy
Speaker 1: is yes, so the it's what when we'll talk about
Speaker 1: it a little more later. But cap sason is used
Speaker 1: as a topical pain reliever, right like Shaquille O'Neal knows
Speaker 1: that he is he uh I think yeah? Um, so
Speaker 1: cap sasan If you rub it on the skin, it
Speaker 1: goes to those trp v one receptors and basically overloads
Speaker 1: them so thoroughly that they're no longer able to transmit
Speaker 1: the sensation of pain in that area. So it's a
Speaker 1: local anesthetic. Yeah, it's pretty cool. Yeah, uh, And lots
Speaker 1: of other health benefits we'll talk about. Peppers are great
Speaker 1: for you. Peppers are super Uh. They do not cause
Speaker 1: ulcers that is a myth um and in fact, they
Speaker 1: protect the stomach lining or can and they can also
Speaker 1: thin the blood, so you need to watch out for
Speaker 1: that if you are on an anticoagulant. Yeah. I don't
Speaker 1: know if they say that on the prescription or not.
Speaker 1: But the pepper prescription no prescribed. It's in Alabania today.
Speaker 1: Uh No, the anticoagulant prescription. Of course it might. But
Speaker 1: if you are in a contest or just at dinner
Speaker 1: and your mouth becomes inflamed, um, don't well, you can
Speaker 1: drink water. I think it provides a temporary respite. I
Speaker 1: don't know if it even does that. It does for me.
Speaker 1: It basically smooths the stuff around and throughout your mouth. Yea,
Speaker 1: which is not good. What you want is something fatty
Speaker 1: like milk, Yeah, because cap sasan dissolves in the presence
Speaker 1: of fats or like um, if you eat a lot
Speaker 1: of Mexican food or Indian food, Um, that that sour
Speaker 1: cream and that yogurt is a nice way to smooth
Speaker 1: that out. That's what it's there for. Baby. Well, that
Speaker 1: in taste and in flavor and texture and everything else. Yeah,
Speaker 1: I guess. So. Yeah, it's not like they're, like you said,
Speaker 1: some sour cream because this is too hot, but it
Speaker 1: definitely helps. I read an article actually with a guy
Speaker 1: who was in a contest and he was a hot
Speaker 1: pepper guy and he described I think he ate like
Speaker 1: three ghost peppers just in twenty seconds, and he was
Speaker 1: fine at first. Then it got hot like in it
Speaker 1: not in his mouth but in his throat, and then um,
Speaker 1: he just kept going through waves like he said it
Speaker 1: would go away, and I thought it was good, and
Speaker 1: he was like an hour later, it felt like a
Speaker 1: red hot burning nickel on my stern um and it
Speaker 1: was just moving its way down, I guess. And then
Speaker 1: he said he felt jubilation, like exhilaration, which we'll talk
Speaker 1: about this one of the effects of peppers that can
Speaker 1: you know, pick up your mood. But he said he
Speaker 1: was just like I felt like he was on cocaine. Weird. Yeah,
Speaker 1: because they trigger a release of endorphins exactly, so you
Speaker 1: can get a runners high or some sort of high
Speaker 1: off of eating peppers, which is why some people eat peppers.
Speaker 1: They really makes them feel great. Yeah, I guess this
Speaker 1: guy wasn't a runner. He must have just done some
Speaker 1: cocaine before his line, right, that was his go too.
Speaker 1: And um, so you said that birds are immune to
Speaker 1: the effects of peppers, and they also spread the seed
Speaker 1: by pooping it out right. Um, mammals are not immune
Speaker 1: to the effects of it, including humans. And apparently humans
Speaker 1: are the only mammals that purposefully eat peppers. And it's
Speaker 1: been called a form of benign masochism. Oh yeah, interesting,
Speaker 1: but it makes sense if um. And the reason why
Speaker 1: they think peppers have that kind of burning thing is
Speaker 1: is to protect itself, to ward off mammals from eating it. Um.
Speaker 1: But the the idea that we can and get some
Speaker 1: sort of rush from it, it's kind of counterintuitive if
Speaker 1: you think about it as far as evolution goes from
Speaker 1: the pepper standpoint. Sure, yeah, because that encourages people to
Speaker 1: keep eating you. Yeah, that's a good point. All right, Well,
Speaker 1: let's take a break here and we'll come back and
Speaker 1: talk a little bit about how the heat is measured
Speaker 1: in a hot pepper. You know, stop you all right?
Speaker 1: I guess we need to talk about Wilbur Scoville, Mr
Speaker 1: Scoville doctor. He's a pharmacist. Yeah, but I wondered if
Speaker 1: he was a doctor. I think he got an honorary doctorate.
Speaker 1: He deserved one. You count those? Uh? Sure? All right,
Speaker 1: probably depends on where it's from what it's for, but
Speaker 1: sure I would, of course I want to be like
Speaker 1: you can call me doctor Mr Clark, Dr Mr. Uh.
Speaker 1: He was a pharmacist, like you said, who developed, um,
Speaker 1: something called the Scoville organ elliptic test in nineteen twelve,
Speaker 1: and uh, what is this a hilarious name for what
Speaker 1: it is. It is kind of weird, isn't it. You
Speaker 1: should just call it the chili test or something. It
Speaker 1: just made me laugh like a goon a. Well, previous
Speaker 1: to this test, um, the only test was basically just
Speaker 1: to have people eat them and ask them how hot.
Speaker 1: It's pretty hot? Okay, that's a pretty hot pepper. Give
Speaker 1: me some milk fat, right, technically pork fat whatever. You
Speaker 1: just need a slab a fat and get rid of
Speaker 1: it real quick. Yeah. They said chocolate too will help you. Well,
Speaker 1: it's a fatty yeah, full of lipids. I think that's
Speaker 1: people just like the chocolate with their hot stuff. Uh So,
Speaker 1: Scofield says, there's got to be a better way, and
Speaker 1: he says, why don't we devise a test where we
Speaker 1: have people peppers and ask them out hot It is?
Speaker 1: Pretty much? But let's do it in a little bit
Speaker 1: different way. Let's keep feeding them peppers that are more
Speaker 1: diluted until they can't feel heat any longer, and just
Speaker 1: make it a little more organized and formal. So the Scoville,
Speaker 1: the Scoville heat unit is what it comes up with, right,
Speaker 1: So for example, of bell pepper has a zero, not hot,
Speaker 1: but say Hobban euro some types of hobby euro peppers
Speaker 1: can get up to like five hundred thousand UM. I
Speaker 1: think the red something, Oh, what is it? I'm sorry,
Speaker 1: the red Savennia haban euro pepper got up to five
Speaker 1: D seventy thousand Scoville heat units. It's very hot. And
Speaker 1: what that means is that it would take five hundred
Speaker 1: and seventy thousand cups of water to dilute one cup
Speaker 1: of extract from the red Savinia habban euro and one
Speaker 1: shot of milk fat right before before anybody could say
Speaker 1: I detect no heat whatsoever. So that's what. Yeah, it's
Speaker 1: a tremendous amount of war. And it's not like he
Speaker 1: was pouring a whole cup of this stuff into five
Speaker 1: hundred and seventy thousand cups of water. It's math. I
Speaker 1: think he just used fractions. Yeah, probably, so yeah, you
Speaker 1: know a minute to come to that conclusion. I was like,
Speaker 1: what kind of vat did this guy have in his yard?
Speaker 1: A big one? Uh? So that was the the old
Speaker 1: test um. And even though they no longer use that,
Speaker 1: they still use that s h U. Scoville heat unit
Speaker 1: as the unit of a measure, which I think is
Speaker 1: a nice little tip of the cap. It is because
Speaker 1: it could have changed it. Wilbert Scoville's ghost is like,
Speaker 1: I approve. Uh Now, what they do is use liquid chromatography.
Speaker 1: Uh and they've been doing that since about the seventies.
Speaker 1: And that's not specific to testing peppers. It's basically just
Speaker 1: separating and analyzing compounds of any mixture, right, but you
Speaker 1: can target the specific type of compound and in this case,
Speaker 1: you're looking for the alkaloid capsation. Yes, and you determine
Speaker 1: how many parts per million is present in a given pepper,
Speaker 1: and it takes the subjectivity out. Yeah, and it's literally
Speaker 1: just measuring the level capsation level in any pepper. But
Speaker 1: what's neat is they figured out Scoville is clearly onto
Speaker 1: something because they figured out that if you take this
Speaker 1: high performance liquid chromatography measurement and multiply the number it
Speaker 1: spits out by sixteen, you will come to the Scoville
Speaker 1: unit by a factor of sixteen. Bad, But that's neat
Speaker 1: that you can it's not like sixteen seven or something
Speaker 1: like that, or or multiply it by the fact that
Speaker 1: you can multiply it by a standard number and come
Speaker 1: to the Scoville heat unit each time means he was
Speaker 1: doing something right. Something there's something there Scoville way to go.
Speaker 1: That sounds like one of the real men of genius
Speaker 1: commercials or something, right, I guess. Or else should we
Speaker 1: get to some of the types of peppers? Now, are
Speaker 1: we there? Yeah? Yeah, I think so, because if you're
Speaker 1: a scientist, there's two ways to classify a pepper by
Speaker 1: its heat using the Skillville heat unit index, and by
Speaker 1: its shape. Yes, and then color. Well, apparently scientists don't
Speaker 1: classify them by color. I'm talking about you and me, buddy.
Speaker 1: Hotheads were in the kitchen, okay, and we're and we're
Speaker 1: looking at peppers, and we're like, look at that red one.
Speaker 1: Look at that green wrinkly one. All right, that one's
Speaker 1: shape funny. That's a funny shape. That's how we classify
Speaker 1: red funny shaped one. It's really hot. Wrinkly or smooth
Speaker 1: is another thing you might notice. But you're right, as
Speaker 1: far as science is concerned, its heat and shape, and
Speaker 1: then the shapes go from shape A to shape I right.
Speaker 1: And my favorite descriptor is the lantern shape. I think
Speaker 1: that's great. Yeah, that's the hot man euro. Yeah, very
Speaker 1: thin skinned, uh and very hot? Yeah? Can you can
Speaker 1: you eat peppers? Which I didn't even ask this? I
Speaker 1: eat a lot of peppers. Um, My heat tolerance isn't great.
Speaker 1: I do like the heat, but I'm a bit of
Speaker 1: a whimp. So like, what what kind of pepper do
Speaker 1: you normally? Can you eat? Like a Scotch bonnet? Well,
Speaker 1: I mean I cook a lot with just bells. Of
Speaker 1: course that doesn't care. Sure they do, okay, because they're peppers,
Speaker 1: all right, Um so I cook a lot with those,
Speaker 1: But um, I cook a lot with poblanos, anaheims, Chipotle's
Speaker 1: lapenos serranos and Chipotle is it you just threw me off.
Speaker 1: It's chapolte Chipotle. Chipotle is a smoked tabn euro right, Yeah,
Speaker 1: and Ancho is a dried serrano. Ancho is dried poblano
Speaker 1: ancho powder. Yeah, that's from Pueblo, Mexico. Uh, Poblanos are
Speaker 1: great if you want to make a good chile reno
Speaker 1: because they're about the right size and they're really just hardy, thick,
Speaker 1: waxy they hold up. Well. Yeah, you mean I are
Speaker 1: aficionados of those things of the poblana, know of the chileno.
Speaker 1: Oh yeah, find a good one of those. Yeah, you know,
Speaker 1: it's funny. In uh college, you know, I worked at
Speaker 1: Callie Girl, which I don't think is even a thing anymore.
Speaker 1: I know the one in Atlanta Highway Clothes, which was
Speaker 1: very it was an institution. Uh. And their chill arena
Speaker 1: like a lot of the when you go to some
Speaker 1: you know, kind of the cheaper Mexican places that have
Speaker 1: like the mini with eight combination dinners, a lot of
Speaker 1: times you will find a chill rena which is a
Speaker 1: ball of beef wrapped in cheese sitting on top of
Speaker 1: a one inch square green bell pepper. I've not seen
Speaker 1: that one. Yeah, that was what our chill rena was.
Speaker 1: Its basically just meat and cheese. Man, But you want
Speaker 1: the real thing, which is stuffed in a real pepper,
Speaker 1: and a lot of people use breading unnecessary. I can
Speaker 1: have it both ways. It's well, it's supposed to have
Speaker 1: some sort of fried wrapper around it, and the breading
Speaker 1: is usually too much. The better way to do it
Speaker 1: is like a thin omelet, almost like a crepe around it.
Speaker 1: Everyone's yeah, good stuff, all right, Well let's back up then, Okay,
Speaker 1: back to the bells, which you don't consider peppers evidently, Well,
Speaker 1: I mean, as far as you're talking heat, no heat,
Speaker 1: but they're great to grill and and I can't say anything.
Speaker 1: I can't really go beyond a hall of pen you, oh,
Speaker 1: you can't stand the heat. No, So I'm frequently getting
Speaker 1: out of the kitchen. But I actually made a New
Speaker 1: Year's resolution to eat more hot stuff because I realize,
Speaker 1: like I'm such a total worst when it comes to this,
Speaker 1: Like you can build up a tolerance, and I have.
Speaker 1: I've gotten much better at like eating spicy stuff. But yeah,
Speaker 1: if I like habanero is way too hot for me,
Speaker 1: it depends on what kind of spice it is. To
Speaker 1: a lot of times, I'm more tolerant of some than others.
Speaker 1: But I've learned that once you get past that very unpleasant,
Speaker 1: painful sensation, there's like a whole new world of tastes
Speaker 1: out there. Yeah you know, yeah, good point. Uh. So
Speaker 1: the bells are the little squatty squatty dudes. Um they
Speaker 1: can be. Uh. I don't know if a lot of
Speaker 1: people know this. All the different collars of the bell.
Speaker 1: Pepper is the same pepper, the red bell, the green bell,
Speaker 1: the yellow bell, the orange bell. It's all the same,
Speaker 1: but they taste differently. Yes, because there it's how long
Speaker 1: they're ripened. So what the green one is ripen or
Speaker 1: harvested first? Wait a minute, Wait a minute, it's all
Speaker 1: the same pepper. Read an that's why you'll get a
Speaker 1: red pepper that still has a little green buddy, like
Speaker 1: a little patch of green. Wait a minute, hold on,
Speaker 1: So you didn't know this? No? Wow, all right, well
Speaker 1: that didn't happen much for real. Yeah, well that's great man,
Speaker 1: thank you for teaching us. So the green peppers is
Speaker 1: picked first. That's why they're less expensive to um, and
Speaker 1: they are a little bitter and they are not nearly
Speaker 1: as sweet. Then you have yellow than orange than red
Speaker 1: as they ripen, and that's why the red is most expensive.
Speaker 1: And it's because it's the most mature delicious. It is delicious,
Speaker 1: and they are sweet and kind of fruity um, but
Speaker 1: smoked one. We're not smoked on um roasted yes. Oh,
Speaker 1: I do it all the time. And then you just
Speaker 1: peel the skin off. Yeah, what I do. This article
Speaker 1: says to do it in the oven. I either put
Speaker 1: it on the grill I do with fire, yeah, or
Speaker 1: just on the stove. I'll just put it on the
Speaker 1: gas stove. That's a conviction. You just put like an
Speaker 1: old piece note paper on its pepper over there. Yeah,
Speaker 1: I'll just throw the red pepper on the fire until
Speaker 1: it's all black, and then I throw it in a
Speaker 1: paper bag. I don't do paper because I don't usually plastic. Yeah,
Speaker 1: I'll just put it in like a grocery store bag.
Speaker 1: That seems carcinogenic. Uh no, I don't think so we'll
Speaker 1: find out. Yeah, check back with me in twenty years. Well,
Speaker 1: because you then you run into the sink and wash
Speaker 1: all that char off of it. So I don't think
Speaker 1: it's coming to contact what you're eating with the plastic, right,
Speaker 1: So you use the sink huh yeah, just because it's
Speaker 1: really hot to the touch. Still. Well that that's the
Speaker 1: other thing that I noticed in this article. It says
Speaker 1: leave it for like fifteen minutes, which seems smart. I
Speaker 1: don't ever have time for that, So I just put
Speaker 1: it under the cold water, get all the seeds in
Speaker 1: the membrane and the skin off you, and then slice
Speaker 1: it up and throw it in a salad. It is delicious,
Speaker 1: very delicious. Uh. But the okay, the red pepper has
Speaker 1: more because it's matured longer, has eleven times more beta
Speaker 1: carotene than green and one and a half times more
Speaker 1: vitamin C, so they're healthier. That's what you're pain for
Speaker 1: the beta carotene. That's right, big money in bata. Uh.
Speaker 1: And then you can also have chocolate, purple and even
Speaker 1: white bell peppers. And this is now you're just lying now.
Speaker 1: I think those are just different varieties. Though I don't
Speaker 1: think those are like how mature they are, Like the
Speaker 1: white ones are grown in the dark or something like that.
Speaker 1: I don't know. I have no idea. Um, the pimento
Speaker 1: paprika are both where you they come from? Red bells thought,
Speaker 1: and paprika is well, then how is how is that?
Speaker 1: How does that have? Any kind of paprika has a
Speaker 1: little bit of heat to it, doesn't it? Uh? No, No,
Speaker 1: I'm thinking of cayenne pepper. Yeah, cayenne is made from
Speaker 1: hot red chilies, and paprika is just smoked unless it's
Speaker 1: Hungarian paprika, and that's sweeter and that's not smoked. So
Speaker 1: if you see a recipe that says paprika, you should
Speaker 1: probably know whether it's smoked or Hungarian. And if not,
Speaker 1: I would probably just go with Hungarian. Oh you think, well,
Speaker 1: unless you just know you want a smoky flavor. This
Speaker 1: has been quite a roller. Banana peppers very mild, pepper
Speaker 1: chini's very mild. You get those on your subway sandwich?
Speaker 1: Yeah yeah, or like as a side on a Papa
Speaker 1: John's pizza. Oh yeah, something like that. That's right, I
Speaker 1: knew I've seen that. And then of course the best
Speaker 1: one of all, the Paublano pepper, right uh. And then
Speaker 1: the pimento, which we just mentioned, and that is a
Speaker 1: variety of the red bell I think, and that's what
Speaker 1: they put in olives and cheese. What about the hot guys,
Speaker 1: seattlen't mess with them that much. But yeah, like we said,
Speaker 1: there's lapeno serrano, havaniro, Chippotle, So it is chipotle? Yeah,
Speaker 1: what do you think it was? We were saying chipolte?
Speaker 1: Are were you saying Chipotle. I was saying Chipotlewa said that,
Speaker 1: and then Anaheim Anaheim, Yeah. I think some people transpose
Speaker 1: the L and say chapolte. Yeah, they definitely do. I
Speaker 1: got confused. I know how to say it right, but
Speaker 1: earlier I was like, wait, they didn't sound right. Yeah. Uh.
Speaker 1: And then of course you have the delicious Tai chilies
Speaker 1: or bird's eye chilies, and those are really good and
Speaker 1: super hot, and they are small and thin but pack
Speaker 1: of punch. So normally the rule of thought them is, uh,
Speaker 1: thin long ones that are red are going to be
Speaker 1: your hottest, right, But there's exceptions to those rules, which
Speaker 1: is the Scotch bonnet. Scotch bonnet is like it's like even,
Speaker 1: it's like more pumpkin shaped. It's like hobbin narrow, but
Speaker 1: it's even. It's less land or shaped and more pumpkin shaped.
Speaker 1: And I think it's like a yellow yellow orange, and
Speaker 1: it's very hot, very frequently found in like Jamaican cuisine.
Speaker 1: The Scotch bonnet. Uh, if you dry the pepper out
Speaker 1: and you have like the encho pepper, the chipotle dried
Speaker 1: stuff that we're talking about, it's gonna be hotter. Get
Speaker 1: that in mind. Some people who like peppers will just
Speaker 1: put them in a food dehydrator and eat them like that. Yeah,
Speaker 1: or just let them just dry out in you're in
Speaker 1: the sun, if you're slack, if you're a hippie, chuck.
Speaker 1: We also said that. So if you're a scientist, you
Speaker 1: say this pepper is shape a and as a Scoville
Speaker 1: rating of five trillion, right, Um, then you've just described
Speaker 1: a pepper to another scientist. They know what you're talking about.
Speaker 1: But there's a something called the Chili Pepper Institute. It's
Speaker 1: an institute that's associated with the University of New Mexico.
Speaker 1: And New Mexico, by the way, is the the foremost
Speaker 1: domestic producer of chili peppers in the United States, thanks
Speaker 1: to a man named Fabian Garcia, who was a pioneer
Speaker 1: in cultivating peppers here in the United States. He released
Speaker 1: his first variety, the New Mexico number nine. I thought
Speaker 1: you're gonna say, his first album Mambo number five. Yeah. Um,
Speaker 1: But he's like known as the father of chili peppers
Speaker 1: in the US, Yeah, the North American chili and in
Speaker 1: India they are. Um, they're the world's largest producer of
Speaker 1: chili's by far. Yeah. Um. But there's so there's another
Speaker 1: way to describe them beyond shape, color, and heat. And
Speaker 1: the Chili Pepper Institute came up with this. It's for
Speaker 1: the heat profile. And basically there's five components to the
Speaker 1: heat profile. Um, there's the heat, the Scoville heat unit
Speaker 1: to it. Yeah. Um. Then there's how fast it hits.
Speaker 1: Like you were saying that guy who ate some ghost chilies,
Speaker 1: um that they were kinda like it took a minute
Speaker 1: to come on. There's some peppers that hit like immediately.
Speaker 1: So that would be the second descriptor the second component. Um.
Speaker 1: The third would be whether it lingers or dissipates quickly
Speaker 1: or how fast it dissipates. Eventually it's going to dissipate
Speaker 1: you hope, yeah, and then come and burn the next
Speaker 1: day coming out the other end, yeah, you know yeah uh.
Speaker 1: And then the fourth one is, um, where it's sensed,
Speaker 1: like is it in the throat? Is it on your tongue?
Speaker 1: Is it in the roof of your mouth? Where does
Speaker 1: it attack? Basically? And then the last one is whether
Speaker 1: it's flat or sharp? So flat is say, um, I
Speaker 1: saw and I think that that New Yorker article, or
Speaker 1: may be the Smithsonian one that sent you. UM flat
Speaker 1: is where it's like your whole tongue is just coated
Speaker 1: in the sensation of heat, whereas UM sharp is where
Speaker 1: it feels like little hot needles in your mouth or
Speaker 1: something like that. And the preference in America is for
Speaker 1: a flat sensation, whereas Asian countries tend to prefer the
Speaker 1: sharp sensation, like the tai chillies. Yes, interesting sharp, that's right. Uh.
Speaker 1: Do you like hot Asian food? Yeah? Yeah, yeah, Um,
Speaker 1: I like curries and stuff like that. Nothing too hot though.
Speaker 1: I mean like, I'm still a pretty big wus and
Speaker 1: I'm also like comfortable enough with myself that I don't
Speaker 1: feel the need to show off or accepted dare of
Speaker 1: course not no, So yeah, I don't need that hottest stuff,
Speaker 1: but I will sometimes. If you're still accepting food related
Speaker 1: dares in your late thirties or forties, then you don't
Speaker 1: know you should seek some help. Did you read about
Speaker 1: that guy, Ted bust Or Besser. Oh, he was in
Speaker 1: the New Yorker article. He that's exactly what he does. He's,
Speaker 1: you know, thirties, He's on YouTube help and he accepts
Speaker 1: um challenges. Food challenges, so people will send him like
Speaker 1: the most disgusting thing they can find, and then he
Speaker 1: eats it on on air. But one of the things
Speaker 1: that he eats are like really hot peppers. Has become
Speaker 1: kind of like a a de facto pepper judge because
Speaker 1: there is this whole community out there. Well, we'll talk
Speaker 1: about that after we take a break. How about that,
Speaker 1: you know, stop you so, Chuck. We kind of teased
Speaker 1: that there's a there's a community of chili pepper ficionados
Speaker 1: out there, tough, tough guys and women. Yes, yeah, I
Speaker 1: meant that in the non gender specific Yeah. And they
Speaker 1: range from um, just people who like to eat them,
Speaker 1: to people who make their own hot sauce to people
Speaker 1: who are competing by growing cultivators. Yeah, the hottest peppers
Speaker 1: on the planet literally, and they it gets pretty dicey.
Speaker 1: They get um, very competitive and very snippy. From what
Speaker 1: I read. Yeah, there's about you know, um, the legitimacy
Speaker 1: of the heat that they claim. Yeah. So there's again
Speaker 1: a really great New Yorker article called the fire Eaters
Speaker 1: from I think a year or two back, and it
Speaker 1: gives a really great outsider's view of this community. And
Speaker 1: it is very snippy. One of the problems is there's
Speaker 1: no official central body that says this is the hottest
Speaker 1: pepper on the planet. Well, Guinness does, Guinness doesn't. A
Speaker 1: lot of people defer to Guinness, but some other people are,
Speaker 1: like Guinness says, no, they're they're just they're dilettants. What
Speaker 1: we need is a governing body that's dedicated only to
Speaker 1: chili peppers, well not Guinness, right, yeah. And one reason
Speaker 1: why is because it changes, like people are cultivating these things.
Speaker 1: There could be a new hot, hottest pepper every three months,
Speaker 1: and Guinness isn't gonna stay on top of that, right,
Speaker 1: So there it's kind of like, why are you being
Speaker 1: talking to those guys. So some people do differ to
Speaker 1: Guinness because it is the closest thing that they have
Speaker 1: to um a judgment saying this is the world's hottest
Speaker 1: people just like we're saying that. But um, there's no
Speaker 1: organizing central body that that is dedicated to judging which
Speaker 1: is the hottest chili pepper, and there should be there.
Speaker 1: According to these people, they could use it, of course
Speaker 1: they think the government should supply it, but they can't
Speaker 1: even decide on whether that the hottest pepper in the
Speaker 1: world should be it's peak or what averages it's mean,
Speaker 1: So right now, um Guinness goes by the mean, and
Speaker 1: as it stands in the world, the hottest chili pepper
Speaker 1: as of August two th is called the Carolina Reaper. Yeah,
Speaker 1: the HP twenty two b in h seven out of
Speaker 1: rock Kill, South Carolina, and the Carolina Reaper has an
Speaker 1: average an average. Remember that UM red Savenia Habaniro had
Speaker 1: five hundred and seventy thousand Scoville heat units. Yes, this
Speaker 1: one averages one million, five hundred and sixty nine thousand,
Speaker 1: three hundred Scoville heat units. That's right, and a peak
Speaker 1: of over two point two million. YEA and hats off
Speaker 1: to Ed Curry of pucker Butt Pepper Company and uh
Speaker 1: Fort Mill. He's He's a very controversial pepper grower. He is.
Speaker 1: He blended. The original cross breed was between a ghost pepper,
Speaker 1: which was the previous hottest pepper introduced to the North
Speaker 1: America in two thousand, uh the infamous ghost pepper, and
Speaker 1: then he uh crossbreeded that with bread that with a
Speaker 1: red Habaniro. So the the boot Jilokia is the ghost pepper.
Speaker 1: It's from India and from two thousand seven it was
Speaker 1: the reigning champ and from before that was that Red
Speaker 1: Savinia from two thousand and seven. Again, that's as far
Speaker 1: as Guinness is concerned. Um, but there are peppers out there.
Speaker 1: There's the um so, what's the scorpion one? The Trinidad
Speaker 1: scorpion Butch t Yeah, so that was actually grown by
Speaker 1: some guys in Australia who crossed a Trinidad scorpion which
Speaker 1: is already very hot with a pepper that was grown
Speaker 1: by a guy named Butch Taylor in I think Mississippi.
Speaker 1: He's right outside of that big on this, as it
Speaker 1: turns out, yeah, big time. Um. I think the thing
Speaker 1: is like, if there's people who listen to like Front
Speaker 1: too four two and go boar hunting, if there's a
Speaker 1: larger population of them and that country, that that country
Speaker 1: is going to be more likely to be into eating
Speaker 1: hot peppers. What's Front two four two? They're like an
Speaker 1: industrial band? What does that mean about me? Because I've
Speaker 1: never even heard of it. You don't need hot hot pepper? Okay? Uh.
Speaker 1: There are some who claim, in fact grow in southern California.
Speaker 1: Says I've had I had a pepper once that was
Speaker 1: over three million. But I don't even publish that stuff,
Speaker 1: he says, because it's a fluke. Right, So so that's
Speaker 1: the that's the question, like, should that one be considered
Speaker 1: the world's hottest pepper or should that plant have to
Speaker 1: that species consistently have to put out something at three million? Yeah,
Speaker 1: it doesn't matter. Well, that's another question entirely. You know,
Speaker 1: can't we just I know they get specific about it
Speaker 1: and they want to do, but it seems like we
Speaker 1: can just say all of these are very hot, very
Speaker 1: very hot. You're welcome. Yeah, I don't know. It's scary stuff.
Speaker 1: If you ask me, it is, Um Christopher Guests should
Speaker 1: do a mockumentary about pepper hotheads. It's right for it,
Speaker 1: all right. So let's say you want to pick out
Speaker 1: a pepper at a grocery store, look for firm skin
Speaker 1: for super bright colors, which I don't know. I'm pretty
Speaker 1: down on produce and big box grocery stores. But if
Speaker 1: you go to a farmer's market, and especially like a
Speaker 1: local farmer's market, you're gonna see weird shaped, super super
Speaker 1: bright colored peppers. Yeah, weird shaped is right. Remember, Yeah,
Speaker 1: we've talked about this before. Grocery stores won't sell ones
Speaker 1: that are perfectly awesome and maybe even better tasting because
Speaker 1: they look weird. Right, that bell pepper looks like Richard
Speaker 1: Nixon throw it in the trash. Yeah, and it's like,
Speaker 1: I'm not a crook. Um. The longer they ripe and
Speaker 1: the hotter they get, so like you said, the red ones, Um,
Speaker 1: if the red ones still have a little green, they're
Speaker 1: not fully ripe yet, so they probably won't be as hot.
Speaker 1: But that's that's the case with a bell probably anyway.
Speaker 1: So you're not looking for heat, right, looking for sweet Um.
Speaker 1: If you are cooking with peppers. Uh, it says in
Speaker 1: here like be sure to wash your hands. But what
Speaker 1: you really need to do, if you're serious, is wear
Speaker 1: gloves where, um, where doctors what are they called rubber gloves? Yeah,
Speaker 1: rubber gloves, um, because that is truly the only way. Like,
Speaker 1: if you come into contact with your fingers and that
Speaker 1: membrane or those seeds, you can wash your hands ten
Speaker 1: times and you forget and like the next day you
Speaker 1: will get an eyebooger out and you'll be like, what
Speaker 1: in the world my eyes on fire? You take your
Speaker 1: contact and you go to put them in the next
Speaker 1: I can't imagine. I cooked one night some piea and
Speaker 1: you some hot peppers and did not wear gloves, and
Speaker 1: I went peepee later. No, I didn't think about it,
Speaker 1: and I had a speaking of syphilis burning sensation down below.
Speaker 1: It was bad. That's how they simulated for medical students.
Speaker 1: Really it was bad. So I learned the hard way.
Speaker 1: I just got a box of those night is it
Speaker 1: nitrate gloves? Nitrate or nitrite? And I explodes the other
Speaker 1: one's fine, I think, well, I put them in the kitchen.
Speaker 1: I also wear a painter's respirator. What kind of peppers
Speaker 1: are you working with? The you know, the hot stuff
Speaker 1: like ghost peppers. No, but I cook with hobby arrows
Speaker 1: and stuff sometimes, and it's like it's nuclear. The fumes are.
Speaker 1: It's like if you're over the sink clean and the mountain,
Speaker 1: you're breathing it in, you'll you'll find yourself, or at
Speaker 1: least I do, coughing and burning. So I'll wear the
Speaker 1: respirator in my club. So um you mean? And I
Speaker 1: would juice sometimes, and every once in a while she'd
Speaker 1: put like a pepper in there, like a hall of
Speaker 1: peen you and it would just turn the kitchen into
Speaker 1: like like a tear gas bomb had gone off. It's crazy.
Speaker 1: It kids everywhere. It does because these things are basically
Speaker 1: vaporized and they just spread so easily through the air
Speaker 1: and it definitely gives it a kick. Um. Oh, if
Speaker 1: you want to store peppers, um, like we said, you
Speaker 1: can dry them out and they'll keep for a long time. Uh,
Speaker 1: don't keep you don't want to wash them. You want
Speaker 1: to just put them unwashed into your fridge. Yeah, true,
Speaker 1: and they'll just keep just regular peppers. Peppers will keep
Speaker 1: for a long time. It's not something that goes bad
Speaker 1: very quickly. But you can freeze them if you slice
Speaker 1: them and put them on a baking tray in the freezer.
Speaker 1: Then you can collect them and just throw them in
Speaker 1: a bag and you can keep them for like a year. Uh.
Speaker 1: But I don't see why you freeze peppers. Just buy
Speaker 1: the mountain neat and cook with them or pickle them.
Speaker 1: That's great. Pickled peppers are wonderful. I can just eat
Speaker 1: those straight. I don't like pickled things, so I'm not
Speaker 1: into it. But yeah, it's it's so good for you.
Speaker 1: Pickling pickled foods are so good for you, there's so
Speaker 1: many health benefits. I'll you'll eat other healthy things that
Speaker 1: I enjoy. But how do you not like pickles? Stuff? Like,
Speaker 1: I could eat pickled any you could cut your finger
Speaker 1: off and pickle it. I'd probably eat it. How does
Speaker 1: anyone not like anything? But I mean, like, what about it?
Speaker 1: You don't like the tartness, No, just the the taste
Speaker 1: anything pickled, like a pickled pickle, sour kraut. Oh you
Speaker 1: don't like sour krau, hate sauer kraud. I guess I
Speaker 1: could have seen that. I hate. I hate pickled so
Speaker 1: much that I have to ask and rest, like when
Speaker 1: I go to a pub and have like a burger
Speaker 1: and fries, to leave the pickle off, because invariably they
Speaker 1: will put the pickle down soaking into the French fries
Speaker 1: in the bun, and it will ruin that for me. Wow,
Speaker 1: you hate pickles. That might hate pickles that much? Well,
Speaker 1: all the pickles that you get on the side from
Speaker 1: now Okay, well Emily eats the pickles, you can arm
Speaker 1: wrestle her for them. Okay, that's fine, that's a deal. Um.
Speaker 1: But when I said you shouldn't you know just buy
Speaker 1: the amount. If you're growing pickles or I'm sorry, growing peppers.
Speaker 1: Got me on pickles, pickled peppers, then you might end
Speaker 1: up with a lot of peppers. And that's why you
Speaker 1: might want to fickle them or pickle them if you're
Speaker 1: into that. Because we grew peppers one year and they
Speaker 1: were easy to grow and bountiful. Yeah, pepper plant goes. Yeah,
Speaker 1: that equals a lot of peppers. I guess we should
Speaker 1: talk about growing them a little bit. Huh. I guess.
Speaker 1: So they're perennials, so that means they stick around. Well,
Speaker 1: it depends on where you live. Yeah, if it's cold,
Speaker 1: you might grow them as annuals. Right, they're pretty flexible. Um,
Speaker 1: you can start them as seeds ten weeks prior to
Speaker 1: the first frost. You want to germinate them in little trays.
Speaker 1: First you soaked the seeds for a couple of days.
Speaker 1: Then you germinate them with a little bit of starter
Speaker 1: ten weeks prior to frost. After the last frost comes
Speaker 1: and goes, you can start to harden them by moving
Speaker 1: them outside a couple hours at a time and talk
Speaker 1: to them, say this is good for you. Right, then
Speaker 1: you shake them takes a couple of weeks, um a
Speaker 1: few hours each day more until they are hard and ready, right,
Speaker 1: and then they start to grow. You want to fertilize them.
Speaker 1: When the peppers grow out and turn hard, you can
Speaker 1: cut them. And when you do, you want to cut
Speaker 1: some stem because it extends their shelf life, and then
Speaker 1: you have peppers. You can also just go to the
Speaker 1: store and buy some peppers. Yeah, if you're in the
Speaker 1: garden garden, yeah, if not, or I've just grown from seed. Man,
Speaker 1: it seems like such a nightmare to me. Well, it's
Speaker 1: for people who have time and what our hobbyists. But
Speaker 1: I also get like if it's a very like if
Speaker 1: it's an heirloom something or just something you're not going
Speaker 1: to find anywhere. With peppers, I mean, sure there are
Speaker 1: some like if you want to buy the Carolina Reaper,
Speaker 1: you can get packs of those seeds for like ten
Speaker 1: bucks or something. Right, You're not gonna find those at
Speaker 1: any store. So I get growing those from seed, But
Speaker 1: like growing like a squash plant from seed, it's like,
Speaker 1: what are you doing, man, You've got you should have
Speaker 1: better things to do with your time than that a
Speaker 1: weaker squash last year from seed? What are you doing, man,
Speaker 1: we have a garden, right, but you can just buy
Speaker 1: like the seedlings. Yeah, you could do that. Okay. Are
Speaker 1: you saying why do people garden? No? I love gardening. Okay,
Speaker 1: I'm just saying growing from seed a plant. Like, if
Speaker 1: you like growing from seed, you should get a seed
Speaker 1: catalog and find something that you can't find elsewhere. That's
Speaker 1: what I'm saying. I have a very strong opinion on
Speaker 1: growing things from to each their own with everything but gardening,
Speaker 1: but gardening, we we use start our plants a lot too.
Speaker 1: Not everything is from seed. Because you're saying, sensible people,
Speaker 1: but do you do you see my point? I guess
Speaker 1: Do you get seed catalogs not catalogs? I don't think,
Speaker 1: but we buy buy seeds online. You should get your
Speaker 1: hands on sea catalog Yeah. Yeah, I can't remember the
Speaker 1: name of the company. That sounds like good toilet book reading.
Speaker 1: Yes it is. It's just so. Yes, it's very delightful.
Speaker 1: It makes you so excited for spring. H Off label
Speaker 1: uses of peppers will say you can eat them or
Speaker 1: you can rub them on your pain parts. Yeah, because
Speaker 1: remember they overload your nose susceptor. That's right, can lower
Speaker 1: your blood pressure. They can be antiquagulants. Like, I think
Speaker 1: that's one and the same. Think about it. If it
Speaker 1: thins the blood, it's going to also like lower your
Speaker 1: blood pressure. True, I would think. Okay, it's also been
Speaker 1: shown chuck, it lowers bad cholesterol, not even not just
Speaker 1: any cholesterol. It lowers your bad cholesterol. And not only
Speaker 1: does it lower the cholesterol present in your blood, I
Speaker 1: think it attracts it, right because remember it's fat soluble
Speaker 1: um and then it gets fleshed out of the system.
Speaker 1: It actually removes the build up of bad cholesterol plaque
Speaker 1: in your arteries. Man, this stuff is it makes me
Speaker 1: want to eat more peppers. Already eat quite a bit
Speaker 1: of peppers. I need to eat more, I think. Uh.
Speaker 1: In the future, they hope to use it for um
Speaker 1: cancer prevention, U stroke heart attack prevention, right, you know,
Speaker 1: I guess it already works. Is that if it's lowering
Speaker 1: your blood blood pressure, that's what I got from that too.
Speaker 1: But the cancer or it's its own thing. They found
Speaker 1: that that cap sasan itself basically attacks tumors. Wow, I
Speaker 1: mean that's Are you upset about the growing from seed tirade? Oh? No,
Speaker 1: I don't care. What like it was directed at me. Yeah,
Speaker 1: it didn't mean for it to be, but it took
Speaker 1: a pretty hard turn at the end. There no right
Speaker 1: to your right to your front door. I don't care
Speaker 1: right to your garden door? No, no, no no. Uh.
Speaker 1: We have an article called ken Ghost peppers kill you
Speaker 1: on our website. It cannot it's not good. Um, but
Speaker 1: apparently three pounds um the peppers can kill you. Is
Speaker 1: that right? Yeah? How like what's the mode of death?
Speaker 1: I don't know. They don't say. That's why it's not
Speaker 1: a good article. Well, so these these pain receptors, the
Speaker 1: um t r P, I mean it's a toxin cap
Speaker 1: sasan is trpv one um. They're also responsible for regulating
Speaker 1: your body heat. Helping regulate your body heat. So I
Speaker 1: wonder if you have like a heat stroke or something
Speaker 1: like that. I don't know. I would just say it's
Speaker 1: a If it's a toxin and you eat too much
Speaker 1: of any toxin, you could die. Yeah. But but there's
Speaker 1: you know, you die from like some toxin slow your
Speaker 1: respiration and you stop breathing from lack of eye you
Speaker 1: know what. I bet you had something to do with respiration,
Speaker 1: because if you are in a hot pepper eating contest,
Speaker 1: one thing that will talk about is their throat swelling
Speaker 1: and having a hard time breathing. That'd be my guess.
Speaker 1: I think they uh. I think there was a Science
Speaker 1: Daily article originally that said that. So there was a
Speaker 1: speaking of ghost peppers up until last year. In two
Speaker 1: thousand and fourteen, there was a restaurant in Grantham, Lincolnshire,
Speaker 1: I take two to be in England, probably called Bindy
Speaker 1: it was. The restaurant was named Bindy. It was an
Speaker 1: Indian restaurant, UM, and it had a curry called the
Speaker 1: Widower that used twenty ghost peppers among a ton of
Speaker 1: other ones. And currently um they had sold like five
Speaker 1: six hundred of them and like about three quarters of
Speaker 1: the people finished it managed to finish it, which yeah,
Speaker 1: if you think like the ghost pepper that was like
Speaker 1: the one that got all the press in two thousand seven.
Speaker 1: I think what's remarkable is that people that are ordering
Speaker 1: this are probably have a very high tolerance anyway, and
Speaker 1: if they're not able to finish it, that says a
Speaker 1: lot exactly. So that's chili peppers. Everybody go forth and
Speaker 1: eat some. You said that it doesn't give you ulcers,
Speaker 1: and in fact, it actually helps with cases of ulcers. Right,
Speaker 1: that's right, and that amazing. It is. Okay, So if
Speaker 1: you want to know more about chili peppers, you can
Speaker 1: type that word into the search bar how stuff works
Speaker 1: dot com and it will bring up this article. And
Speaker 1: I said, uh, search pops as temple listener. Man, I'm
Speaker 1: gonna call this a rarely granted shout out. We get
Speaker 1: request a lot for shout outs and we couldn't do
Speaker 1: them all at the was our show would be called
Speaker 1: shout outs, you should know. But this one was from
Speaker 1: a fourteen year old girl who sounded very sweet. So
Speaker 1: I'm reading it. Hi, guys, I'm a fourteen year old
Speaker 1: girl who's been listening for a long time, and I
Speaker 1: wanted to say thanks for the time that you spend
Speaker 1: to make it smarter. It's been really fun for my
Speaker 1: sister Anna and I uh to listen to your podcast
Speaker 1: before we go to sleep. However, she's leaving for college
Speaker 1: soon to study studio art, and I'll be all alone
Speaker 1: when I listen to you, guys. So if it isn't
Speaker 1: too much to ask, could you give her a shout
Speaker 1: out and tell her that she is an awesome sister
Speaker 1: and will be missed. Uh, Sarah, you could tell her
Speaker 1: that yourself too. By the way you should express your emotions.
Speaker 1: I don't like to talk. You can also say to
Speaker 1: my brother's Jonathan, Stephen and Tommy that they are okay.
Speaker 1: Too many kids are in this family. It sounds like
Speaker 1: one five. Uh if you oh, she said, no, don't
Speaker 1: mention that's sixth one. I'm just kidding. Uh. If you
Speaker 1: do this, then you guys will be the best podcasters ever,
Speaker 1: not like you aren't already. Actually, Anna just sent an
Speaker 1: email or maybe it's Anna to you guys last night
Speaker 1: about hula hoops and uh, if you could put both
Speaker 1: our emails on the air, that would be the best.
Speaker 1: I'm not gonna do that, but I did write her back,
Speaker 1: so um, this is a secret from annas it would
Speaker 1: be a big surprise. So uh, Sarah to Anna, Anna,
Speaker 1: good luck at college. You will be missed. You're a
Speaker 1: great sister. That's so nice. Chuck and the brothers Jonathan,
Speaker 1: Stephen and Tommy, you guys are okay, man, that was nice,
Speaker 1: very kind of you. You never know. Uh, Well, if
Speaker 1: you want to see if you can tuget Chuck's heart
Speaker 1: strings give you your best shot good luck. You can
Speaker 1: tweet to us at s y s K podcast. You
Speaker 1: can join us on Facebook dot com slash Stuff you
Speaker 1: Should Know. You can send us an email to Stuff
Speaker 1: podcast at how Stuff Works dot com and has always
Speaker 1: joined us at at home on the web. Stuff you
Speaker 1: Should Know dot com. Stuff you Should Know is a
Speaker 1: production of iHeart Radio. For more podcasts for my heart Radio,
Speaker 1: visit the iHeart Radio app, Apple Podcasts, or wherever you
Speaker 1: listen to your favorite shows. H