Posted by tealady on November 19, 2005, at 16:47:03
In reply to Re: has anyone got any good recipes for hot chilli, posted by nolvas on November 18, 2005, at 7:16:52
> I'm also concerned as well. I'm worryng about how many scoville heat units we should be consuming, am I getting enough I wonder? So much to worry about and so little time ;)
>LOL :)
Great links Thanks! This one http://en.wikipedia.org/wiki/Scoville_scale
gives a great "hotness" scale & gave a link to
http://en.wikipedia.org/wiki/Capsicum
which explains what is called what in different parts of the world down in "Synonyms and common names".
I always thought the non-hot type were capsicuns :), although they are a tiny bit hot to me.Strange that cayenne pepper never seems as hot as they indicate.. bet the supermarket type is not pure.
another link from
http://en.wikipedia.org/wiki/Capsicum#Capsaicin
(bottom of page Capsicum pepper factsheet )http://www.hort.purdue.edu/newcrop/med-aro/factsheets/CAPSICUM_PEPPER.html
cautions against excessive use.
"Prolonged contact with the skin may cause dermatitis and blisters, while excessive consumption can cause gastroenteritis and kidney damage (11.1-101). Paprika and cayenne pepper may be cytotoxic to mammalian cells in vitro (7.8-25). Consumption of red pepper may aggravate symptons of duodenal ulcers (7.8-55). High levels of ground hot pepper have induced stomach ulcers and cirrhosis of the liver in laboratory animals (6.1-65). Body temperature, flow of saliva, and gastric juices may be stimulated by capsicum peppers (14.1-35)."
I like the colour scheme of this site
http://www.thescarms.com/hotstuff/pepperfacts.htmI dn't think I'll be buying some of thi stuff you mention.. interesting though :)
Jan :)
poster:tealady
thread:579781
URL: http://www.dr-bob.org/babble/alter/20051025/msgs/580460.html