"The Science Behind the Heat: Exploring the Spicy Sensation of Jalapeno Peppers"

The Heat Factor: Capsaicin and Scoville Units At the heart of a pepper's heat lies a compound called capsaicin. Found predominantly in the white pith and seeds of peppers, capsaicin is a potent chemical that binds to pain receptors in our mouths, specifically the TRPV1 receptor. This receptor is normally activated by heat, which is why we perceive capsaicin as spicy or hot.

Evolutionary Advantage: Why Are Peppers Hot? The burning sensation caused by capsaicin serves a purpose beyond culinary delight. It's believed that peppers evolved their heat as a defense mechanism against predators. Mammals, unlike birds, are sensitive to capsaicin and experience a burning sensation. This discourages mammals from consuming the peppers, allowing the seeds to pass through unharmed in their feces, thus aiding in the plant's dispersal and propagation.

In an upcoming post, we will why this is an evolutionary advantage and why do we sweat!!