Thread: Howdy, all...

Pollution?

Here's the molecule which makes chilli hot...



Here's a pepper molecule...




Garlic...



Viagra...



Amphetamines...

This one is benzene

This one is hexane;

Pure capsaicin is lethal stuff, as even a 16 million-fold dilution of pure capsaicin still provides a pungent and spicy punch Chili's pungency/hotness are measured in Scoville Units, here is a chart for your comparison:

• 0-100 - most Bell/Sweet pepper varieties.
• 500-1000 - New Mexican peppers
• 1,000-1,500 - Espanola peppers
• 1,000-2,000 - Ancho Pasilla peppers
• 1,000-2,500 - Cascabel Cherry peppers
• 2,500-5,000 - Jalapeno Mirasol peppers
• 5,000-15,000 - Serrano peppers
• 15,000-30,000 - de Arbol peppers
• 30,000-50,000 - Cayenne Tabasco peppers
• 50,000-100,000 - Chiltepin peppers
• 100,000-350,000 - Scotch Bonnet Thai peppers
• 200,000 to 500,000 - Habanero peppers
• Around 16,000,000 Scoville Units is Pure Capsaicin

Interesting stuff

"Capsaicin, the stuff that turns up the heat in jalapeños, not only causes the tongue to burn, it also drives prostate cancer cells to kill themselves, according to studies published in the March 15 issue of Cancer Research. According to a team of researchers from the Samuel Oschin Comprehensive Cancer Institute at Cedars-Sinai Medical Center, in collaboration with colleagues from UCLA, the pepper component caused human prostate cancer cells to undergo programmed cell death or apoptosis.
Capsaicin induced approximately 80 percent of prostate cancer cells growing in mice to follow the molecular pathways leading to apoptosis. Prostate cancer tumors treated with capsaicin were about one-fifth the size of tumors in non-treated mice."

Blimey, I just found some more uses for it

"
Capsaicin has a well-documented history as an animal deterrent. Chile powder is added to bird seed to prevent squirrels from eating it; there is no effect on birds and the vitamin A in the powder brightens the birds’ plumage.
One company, IntAgra, manufactures Get Away Repellent spray in two formulations: Dog and Cat and Squirrel and Raccoon. The Dog and Cat repellent is used to keep those animals out of garbage, gardens, lawns, and landscaped areas. The Squirrel and Raccoon spray is used on bird feeders and gardens.
One of the more interesting uses of capsaicin as an animal repellent involves insects. My wife, Mary Jane Wilan, applies super-hot sauces with oleoresin capsicum in them on the threshold of our front door to deter the large outdoor cockroaches from crawling in under the door. Now we learn that she was ahead of her time. NIT International has released NouGuard, a bio-repellent for ants that is made mostly from capsaicin. It is sprayed around the perimeter of structures to keep the ants outside."

Great stuff, indeed. It's a lethal poison yet without it we wouldn't enjoy and love Thai food as it is (especially som tom).

Another interesting fact (one that I mentioned in my bio earlier): if you plant a 'weak' pepper next to a 'strong' pepper then cross pollination will make the weaker one taste stronger. I made some killer Thai chilis last year by planting some habernaros next to them and manually pollinating them by taking some flowers off the habernaros and rubbing them on the flowers on the Thai chili plants. Makes them much hotter than what you'll find in Thailand.

And, yes, the chemical formula in my avatar is that of capsaicin.

Originally Posted by Thetyim

Pure capsaicin is lethal stuff, as even a 16 million-fold dilution of pure capsaicin still provides a pungent and spicy punch Chili's pungency/hotness are measured in Scoville Units, here is a chart for your comparison:

• 0-100 - most Bell/Sweet pepper varieties.
• 500-1000 - New Mexican peppers
• 1,000-1,500 - Espanola peppers
• 1,000-2,000 - Ancho Pasilla peppers
• 1,000-2,500 - Cascabel Cherry peppers
• 2,500-5,000 - Jalapeno Mirasol peppers
• 5,000-15,000 - Serrano peppers
• 15,000-30,000 - de Arbol peppers
• 30,000-50,000 - Cayenne Tabasco peppers
• 50,000-100,000 - Chiltepin peppers
• 100,000-350,000 - Scotch Bonnet Thai peppers
• 200,000 to 500,000 - Habanero peppers
• Around 16,000,000 Scoville Units is Pure Capsaicin

Where does "prik kee noo" feature on this scale?

Between 30,000 - 50,000 depending on the stress of the plant when it's ripening the chilis. If you take the plant and deprive it of water several times during the course of the ripening the chilis get even hotter.

What is a 'Scotch Bonnet Thai Pepper'???

Well a Scotch Bonnet pepper looks like this



And I have never seen them in LOS.

My guess is that it should read "scotch bonnet, thai peppers "

Scoth bonnet/Habanero are vry similar in flavor and heat I belive they are two strains of the same pepper. Saw some red savina in the market here few weeks back. shoulda bought 'em But I was busy with the TD crew came back they were GONE!

I figured the avatar was MSG.

Originally Posted by attaboy

I figured the avatar was MSG.

I downloaded the avatar to my HD and then read the title ,

it said capsaicin molecular structure.

LMAO, foiled again!

Crikey, they look good, you must have green fingers.

We are trying to grow Dragon Fruit here and we still haven't had a single fruit after 8 months.

Originally Posted by Thetyim

We are trying to grow Dragon Fruit here and we still haven't had a single fruit after 8 months.

Lucky you!

Originally Posted by Thetyim

Crikey, they look good, you must have green fingers.

We are trying to grow Dragon Fruit here and we still haven't had a single fruit after 8 months.

Peppers are sensitive to night time temperatures. Are your flowers/pepper stems turning yellow and falling off? That happens here when the night temps are too high (we had a heat wave a few weeks ago where the temps were actually higher than in LOS even though I live 46 degrees latitude).

Originally Posted by Thetyim

Crikey, they look good, you must have green fingers.

We are trying to grow Dragon Fruit here and we still haven't had a single fruit after 8 months.

They look great but the taste is pretty bland. One of the varieties has a really strong purple dye in it, so strong it makes me suspect somebody played genetics with it.

They taste pretty damn good if chilled.
Yeah, I suspect there is a bit of genetics under the table going on in Thailand, noticed that with a few local fruits, but then I don't know what you can do with pruning and cross-breads...

Originally Posted by stroller

cross-breads...

= genetics