The humble chilli pepper has quite a reputation: from the humble jalapeño to the ferocity of the scotch bonnet there is a variety for all capsaicin hot heads. Chillis and chilli sauces have been popular for some time, many people claiming for the “endorphin rush” that eating them is thought to produce, and several varieties of different strengths and flavours have been grown. The Dorset Naga is reportedly the hottest of them all, measuring up to and over one million Scoville Heat Units, the scale used to measure pepper heat. To get an idea of scale a pimento pepper measures a paltry 100-500 units, so if you find these too hot to eat it's a safe bet that the Naga would be inedible. Chillis Affect Appetite and Metabolism The chemical in chillis that give them their heat is capsaicin, a waxy compound that has very little taste or odour in its own right but interacts with a family of ion channels known as the vanilloid receptors. The major channel, known as TRPV1, is located ...
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