{"id":615,"date":"2012-04-14T16:50:54","date_gmt":"2012-04-14T20:50:54","guid":{"rendered":"http:\/\/www.eatcooklive.com\/?p=615"},"modified":"2012-07-11T11:33:31","modified_gmt":"2012-07-11T15:33:31","slug":"this-is-why-im-hot","status":"publish","type":"post","link":"http:\/\/www.eatcooklive.com\/?p=615","title":{"rendered":"This is Why I&#8217;m Hot!"},"content":{"rendered":"<p><iframe loading=\"lazy\" title=\"Mims - This Is Why I&#039;m Hot (Official Music Video)\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/TwyE3WJ4AWo?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/p>\n<p>&nbsp;<\/p>\n<p>Why is a\u00c2\u00a0jalape\u00c3\u00b1o hot? \u00c2\u00a0Why is a habanero\u00c2\u00a0hotter than a\u00c2\u00a0jalape\u00c3\u00b1o? \u00c2\u00a0What are these\u00c2\u00a0scovilles that Loren and Arthur keep taking about?<\/p>\n<p>The magic of heat comes from capsaicin, the chemical compound in chilies that makes them hot. \u00c2\u00a0This stuff creates actual burning. \u00c2\u00a0It&#8217;s not a flavor (like sweet or sour) but an irritation of the skin. \u00c2\u00a0If you took pure\u00c2\u00a0capsaicin and left it on your skin, not only would it hurt like hell, but it would cause blistering after 30 seconds or so.<\/p>\n<p>Plants evolved\u00c2\u00a0capsaicin to deter us\u00c2\u00a0mammals from eating certain plants. \u00c2\u00a0More\u00c2\u00a0particularly, to stop us chomping down on plant seeds and making them unable to germinate. \u00c2\u00a0Unlike mammals, birds aren&#8217;t\u00c2\u00a0irritated by\u00c2\u00a0capsaicin. \u00c2\u00a0Not so\u00c2\u00a0coincidental, birds also don&#8217;t smash seeds when they eat them&#8211;leaving the seeds able to germinate when they later poop them out. \u00c2\u00a0The evolutionary\u00c2\u00a0pressures for developing hotness is clear.<\/p>\n<p>Some chilies have become atomic, while others have a light burn. \u00c2\u00a0We measure heat on the scoville scale. \u00c2\u00a0A nice jalape\u00c3\u00b1o comes in between 1,500 and 8,000 scovilles, a good\u00c2\u00a0habanero clocks in at about 250,000, and the insane ghost pepper comes in around a 1,000,000. \u00c2\u00a0Pure\u00c2\u00a0capsaicin destroys mind and body with 16,000,000 scovilles.<\/p>\n<p style=\"text-align: center;\"><a href=\"http:\/\/www.eatcooklive.com\/wp-content\/uploads\/2012\/04\/New-Bitmap-Image1.bmp\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter  wp-image-712\" title=\"This is Why I'm Hot!  (Scoville Scale)\" src=\"http:\/\/www.eatcooklive.com\/wp-content\/uploads\/2012\/04\/New-Bitmap-Image1.bmp\" alt=\"\" width=\"468\" height=\"294\" \/><\/a><\/p>\n<p>Enjoy the burn!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>&nbsp; Why is a\u00c2\u00a0jalape\u00c3\u00b1o hot? \u00c2\u00a0Why is a habanero\u00c2\u00a0hotter than a\u00c2\u00a0jalape\u00c3\u00b1o? \u00c2\u00a0What are these\u00c2\u00a0scovilles that Loren and Arthur keep taking about? The magic of heat comes from capsaicin, the chemical compound in chilies that makes them hot. \u00c2\u00a0This stuff creates actual burning. \u00c2\u00a0It&#8217;s not a flavor (like sweet or sour) but an irritation of the [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[128,127,129],"class_list":["post-615","post","type-post","status-publish","format-standard","hentry","category-other","tag-capsaicin","tag-chili-pepper","tag-scoville-scale"],"_links":{"self":[{"href":"http:\/\/www.eatcooklive.com\/index.php?rest_route=\/wp\/v2\/posts\/615","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.eatcooklive.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.eatcooklive.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.eatcooklive.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.eatcooklive.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=615"}],"version-history":[{"count":0,"href":"http:\/\/www.eatcooklive.com\/index.php?rest_route=\/wp\/v2\/posts\/615\/revisions"}],"wp:attachment":[{"href":"http:\/\/www.eatcooklive.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=615"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.eatcooklive.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=615"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.eatcooklive.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=615"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}