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Mexican cousine Some early Spanish priests, aware of the passion the native people had for Chiles and unsure of the Chile's powers, assumed they were aphrodisiacs and warned against consumption which probably added to their popularity among the adventurous newcomers. Two of the founding fathers of our country, George Washington and Thomas Jefferson, are both known to have grown Chiles. Eating chilies is addicting. When capsaicin comes in contact with the nerves in your mouth, pain signals are sent to the brain. Subsequently, the brain releases endorphins, natural painkillers, that create a feeling of well being. The more spicy food ingested the more endorphins released. The effect is a pleasurable feeling that true Chile heads crave. A 1994 Red Savina Habanero from GNS Spices has tested an astonishing 577,000 Scoville Units and is believed to be the hottest pepper ever tested. Indian tribes strung chilies together and tied them to their canoes to ward off evils lurking in the water. The U.S. Territory of Guam is the world's largest per capita consumer of Tabasco sauce, according to the McIlhenny Company. Some people say that Guamanians acquire a passion for hot sauce in the cradle, when mothers lace their babies' bottles with Tabasco. True or not, that story started because those Pacific islanders consume the equivalent of almost two 2-ounce bottles of Tabasco sauce per person each year, a feat unmatched in any other country on Earth. The scientific journal Toxicon reported that drinking a quart and a half of Louisiana-style hot sauce will cause death by respiratory failure if your body weight is 140 pounds or less... The best relief for a burning mouth is milk, yogurt or sour cream. These
foods contain casaicin, a protein that breaks down the bond that capsaicin
forms with the mouth's pain receptors |
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