Measurement a measurement of the sharpness of chili peppers, recorded in heat units Scoville (SHU), on the basis of the concentration of capsaicinoids. The scale is named after its Creator, American pharmacist Wilbur Scoville. The Scoville organoleptic test is the most practical technique for assessing the SHU, and at the same time, this is a subjective assessment obtained on the basis of sensitivity to capsaicinoids people with experience of eating hot Chile.
The least spicy peppers are bell pepper and cubanelle indicators 0-100 SHU.
The sharp fruit – the Trinidad moruga Scorpion, the pepper’s and “the Carolina Reaper” with indicators 1 500 000 – 3 000 000+ SHU.
Pepper is rich in vitamins A, b, C, PP, iron, beta-carotene, magnesium, potassium and, most importantly, capsaicin, which gives the fruit acute.
They contain large amounts of capsaicin, therefore, are considered to be very powerful antibacterial and antiviral agent. Pepper can be used for the prevention of colds and similar ailments.
Chile raises the appetite and stimulates the stomach.
Has a mild laxative effect.
Upon contact with the hot pepper, the body releases adrenaline and endorphins that helps to fight depression and anxiety.
Chile lowers blood sugar, improves vision and helps with weight loss.
But all these positive effects of Chile produces the body only in small doses. Large doses of pepper may be dangerous.
Varieties of spicy peppers, rich in capsaicin, so hot it will even burn the skin. The most dangerous a pepper for all zones of the mucosa. It is worth to remember that any contact with the aggressive vegetable. After cooking, thoroughly wash hands and all surfaces with cold water.
Contraindicated for use the pepper children, Allergy sufferers, pregnant and breastfeeding women, people with hypertension, diseases of the liver, stomach and kidneys.