Some people like spicy and will instinctively reach for chili peppers when adding spiciness to their dishes. The spiciest of these vegetables are used as spices or condiments. Many different ethnic cuisines incorporate chili peppers into traditional dishes, and chances are, you eat chili peppers more often than you think.

So what makes the chili hot? What's up with the different levels of heat you feel when you eat these different peppers? Read on to explore some myths about chili heat.

The heat in peppers is called pungency, and it comes from a group of compounds called capsaicinoids. Capsaicin is the main thermogenic alkaloid present in peppers. The higher the concentration of capsaicin, the spicier the pepper will taste. The amount of capsaicin in peppers also varies based on genetic and environmental factors.

It's often said that the seeds are the source of heat in chili peppers, but the seeds, while hot, don't cause the heat. A membrane called the placenta stores heat -- the seed is attached to the membrane, but the heat is transferred to the seed rather than stored in it.

Pain receptors in the mouth -- not taste buds -- transmit the sensation of heat with the help of a neurotransmitter called substance P. Runny noses and watery eyes often accompany the waves of fire in front of them, and some people are sweating profusely. Capsaicin also releases endorphins in the body that make some people feel high -- just like endorphins cause a runner's high. The occasional fiery chili has an added bonus: capsaicin triggers thermogenesis, a fat-burning process.

Another myth is that peppers can cause ulcers, but there is evidence that capsaicin can actually protect the stomach lining. However, anyone taking anticoagulants such as coumarin should avoid consuming large amounts of chili peppers, as they may thin the blood.

If you've ever swallowed a searing hot chili, you'll instinctively want to put out the flames with a jug of ice water. Not so fast! The pyrogenic compounds in chili peppers are fat-soluble, so reaching for that glass of water is like throwing water over an oil fire -- it reignites the flame. To neutralize the heat, reach for bread, chocolate, milk, or other dairy products.

When choosing peppers, choose peppers with bright colors and firm skins. Avoid any wrinkled, tender, or bruised areas.

You can safely eat peppers before they're fully ripe -- the longer they're ripe, the hotter they'll be. Peppers have a long shelf life, and you can store unwashed ripe peppers in the refrigerator for weeks.

The hottest peppers can be locally toxic, so remove contact lenses and wear protective glasses and thin vinyl gloves when working with peppers. Avoid touching your face, eyes, and nose while working, and wash your hands immediately after touching chili peppers.

To reduce the heat level of any peppers, remove the membrane and seeds before slicing or dicing the peppers. To remove the seeds and membrane while leaving the peppers intact, carefully cut off the tops of the peppers. When separating the top from the body of the pepper, try to remove as many seeds as possible. Scrape the inside of the peppers with a spoon to remove any remaining seeds and membranes.

Nothing beats the first taste of silky, smoky roasted peppers. To roast the peppers, place them on a baking sheet in an oven heated to 375℉ (190℃). Check the peppers every 15 to 20 minutes, turning them when the tops are charred and bubbling. Repeat until all sides are charred. Put the peppers in a brown paper bag, then close it and let the steam loosen the skin. After 15 minutes, remove the peppers from the bag, peel off the bubbling skin, and enjoy.

You can preserve peppers by canning or drying them, but the easiest way is to freeze them. Place the fresh slices in a single layer on a baking sheet, then place the baking sheet in the refrigerator until the peppers are frozen. Pack frozen peppers in a zip-lock or vacuum-sealed bag and freeze for up to a year.

Chili peppers are rich in free radical antioxidants, and studies have shown that capsaicin also has antiviral and antibacterial properties. Proven topical applications of cayenne pepper include creams, gels, lotions, and patches to relieve joint and nerve pain commonly associated with osteoarthritis and diabetic neuropathy. In the future, capsaicin injections may replace cortisone injections.

Although capsaicin is irritating, it may also have homeopathic properties. In fact, scientists think capsaicin may deplete substance P, a neurotransmitter that alerts the central nervous system to pain.

Lower blood pressure

Lower serum cholesterol

Works as an anticoagulant

Treatment of herpes

Relieve stomach pain

Treatment of shingles

Postoperative pain

Cancer prevention

Heart disease prevention

Stroke prevention

Pneumonia prevention

Migraine relief

Two common commercial uses of pepper derivatives are pepper spray and food and cosmetic dyes developed from oleoresin. But Chinese police also serve drowsy motorists to keep them awake while driving, and at one point used chili peppers to stop soldiers from advancing.

The above details the selection, storage, and use of peppers. If you want to buy peppers, please contact us.

Goodluck is a professional agricultural product wholesale supplier. Our main products include peppers, pumpkin seeds, pumpkin seeds, sunflower seeds, and mung beans. In addition, we are working hard to develop new products to meet different needs. The company has a number of advanced production lines, farm bases, and warehouses to ensure that our output is large and stable. There are many application scenarios for our products, such as food processing, catering, snacks, fast food, etc. You will find our products in many famous dishes all over the world.