Chilli peppers, those fiery fruits that tantalize our taste buds, have woven themselves into the fabric of global cuisines, offering diverse flavours and aromas that tease and terrify in equal measure. In recent years, a surge in demand for authentic international cuisines has propelled chilli peppers into the spotlight, driving a newfound interest in their complex heat profiles.
This surge in interest is evident in the 23.67% increase in social discussions about chilli over the past year alone. Yet, its attraction is more than mere heat, as its distinct flavour profile plays a pivotal role in its widespread acclaim.
Mintel insight tells us that in Europe alone, over 2,600 new products launched in 2022 featured the word ‘chilli’ on the front packaging, with the UK accounting for some 26% of NPD launches. Globally, that number rises to almost 7,500. Proof if it were needed that chilli is a seriously on-trend flavour profile, not just here but across the world.
Enter into the world of chillies, a kaleidoscope of flavours, ranging from mild and fruity to fiery and intense.
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Understanding Chilli Heat
The fiery sensation experienced when consuming chillies can be attributed to a remarkable compound called capsaicin. This unique phytochemical binds to the TRPV1 receptors in the mouth, which detect heat and sends a signal to the brain, triggering a false alarm in the body that the mouth is on fire. Capsaicin stimulates nerve endings in the skin and mucous membranes, particularly in the mouth and digestive tract, eliciting a response that is interpreted as a sensation of heat or spiciness.
Remarkably, eating very hot peppers can trigger the release of endorphins, the body’s natural painkillers, which can create a feeling of happiness and well-being. When consuming capsaicin, blood vessels dilate, allowing more of the body’s warm, core blood supply to reach cooler extremities like the sinus cavities and scalp, leading to sweating and a runny nose.
Interestingly, capsaicin is not perceived as ‘hot’ by birds, which are crucial seed dispersers for chilli plants. This suggests that the pungent sensation may have evolved as a deterrent for mammals.
By understanding the science behind the heat, we can better appreciate the complex flavours and sensations that chillies offer, as well as the evolutionary adaptations that have shaped their unique characteristics.
Factors Influencing Heat Perception
We recently took a deep dive into chilli and the factors influencing heat perception. In-house studies found a wide variation between individuals in their degree of heat preference and tolerance. This tolerance of heat is very subjective to an individual, influenced by many factors such as cultural background. Frequency of consumption of spicy food coincides with higher heat tolerance.
Certain other components within food can really affect how we perceive chilli. Fat is a specifically important one, as it competes for that receptor on the mouth. This is why we are advised to drink milk especially whole milk, afterwards as it relieves the burn due to the casein protein. replacing the capsaicin. Whilst water does not help alleviate the burn, as capsaicin does not dissolve in water, instead it merely flushes the flavour away.
Viscosity of different products affects it, sauces are perceived slightly less spicy than soup, where the heat really builds up and becomes quite powerful.
Environmental Factors
The heat level of chillies is influenced by various environmental factors, such as temperature, soil composition, and geographic location. These elements play a crucial role in determining the concentration of capsaicin, the compound responsible for the pungent sensation.
The geographic location, including factors like altitude, humidity, and sunlight exposure, can influence the heat level of chillies. For instance, chillies grown at higher altitudes tend to be hotter due to the increased intensity of sunlight and cooler temperatures.
Genetic Factors
In addition to environmental influences, the heat level of chillies is also determined by genetic factors. Different chilli varieties have varying levels of capsaicin due to their unique genetic makeup.
Ripeness and Drying
The ripeness stage of chillies at the time of harvesting can also affect their heat level. Generally, fully ripe chillies tend to be hotter than their unripe counterparts. Furthermore, the drying process can concentrate the capsaicin content, resulting in a more intense heat sensation in dried chillies compared to fresh ones.
Scoville Heat Scale – Measurement of Heat Perception
The Scoville Heat Scale measures the ‘heat’ or pungency of peppers and other spicy foods based on the levels of a chemical compound called capsaicin. It is measured in Scoville Heat Units (SHU).
Understanding the Scoville Scale
The Scoville Scale was invented in 1912 by a pharmacologist named Wilbur Scoville. It measures the number of times the capsaicin extract from a pepper needs to be diluted with a sugar-water solution before the heat is no longer detectable by a panel of tasters.
The scale ranges from 0 Scoville Heat Units (SHU) for bell peppers (no capsaicin) to over 2.6 million SHU for the hottest pepper, Pepper X. Higher SHU values indicate a hotter, more pungent pepper.
The many varietals of chilli
As an independent family business specialising in flavour ingredients, we offer decades of expertise in handling chilli oleoresins —highly concentrated extracts capturing the essence of chilli peppers. With a range including Ancho, Birds Eye, Chipotle, Guajillo, Habanero, and Jalapeno extracts, we provide solutions for various culinary applications, from seasonings and sauces to beverages and baked goods.
Our chilli products are natural and clean label, developed by our expert Creative Solutions team to deliver authentic taste. They can be paired with other citrus, herb, and spice products to create complex flavour profiles, making them suitable for a wide variety of applications.
Discover more about our extensive range of natural chilli flavour products tailored to diverse culinary preferences and applications here.
Sources
https://www.nist.gov/how-do-you-measure-it/how-do-you-measure-heat-pepper
https://zoe.com/learn/what-makes-chilies-hot
