Chillies were eaten in Central and South America as long ago as 7,000BC, which gives them the credit of being the world’s oldest condiment. Interestingly, in early civilisations such as the Incas, Mayans and Aztecs, chilli peppers were used as currency. Chilli Day is celebrated on the fourth Thursday in February on the grounds that hot food is most needed in a cold month.

Which chilli is hotter?

As a rule, the hottest chillies are the ugliest, and the Carolina Reaper is one ugly chilli. The Carolina Reaper scores 2.2 million Scoville units, which is higher than police pepper spray and five hundred times hotter than tabasco, if your mouth can do the maths!

Next comes Naga Viper, with 1,382,118 Scoville heat units (SHU). It was the world’s hottest chilli in 2011, the Viper is a hybrid of other super-hots, including the Bhut Jolokia and the Trinidad moruga scorpion. Another record hot chilli, the Moruga scorpion (capiscum chinense) with 1,200,000+ SHU; it is from the islands of Trinidad and Tobago.

The strength of a chilli

The Scoville scale for measuring the heat of chillies was devised by Wilbur L Scoville in 1912; the heat is measured in SHUs (Scoville heat units). The measure equals the degree of dilution needed before you can no longer taste the heat.

Some parts of the chilli are hotter than others...

Some people believe the seeds are the spiciest part, but it’s actually the flesh near them that sets your tongue on fire. The part of the chilli closest to the stem is usually the hotter part because it has the highest concentration of capsaicin. These components of the chilli irritate the skin and cause your mouth to feel that distinct burning pain.

Published in Dawn, Young World, March 10th, 2018