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pepper sauce


Fact File - Chilli Pepper FAQ

Click on a question to jump straight to the answer below.

what is it best to drink to cool the burning sensation of capsaicin?
are dried chillies hotter than fresh chillies?
why are chillies hot?
how is chilli hottness compared?
is eating chilli bad for you?
can you get desensitised to eating chilli?
how do i get rid of the burning feeling?
why do we like to eat chilli?
what is the worlds hottest chilli?
what is the molecular weight of capsaicin?
what is the empirical formula of capsaicin?
what is the crystalline form of capsaicin?
what is the boiling point of capsaicin?
what is the melting point of capsaicin?
in what compounds is capsaicin soluble in?
botanically speaking, where are peppers to be found?
to what genus do peppers belong?
do peppers contain vitamins?
are peppers good for you?
how far back are peppers known to have existed?
why are peppers called peppers?
are peppers addictive?
what causes the buning sensation?
what is the scoville number?
how is the pepper fruit correctly described?
does capsaicin have any medicinal uses?
are hot pepper sauces fattening?
can hot pepper sauce help me to slim?
why do so many sauces contain tomatoes, lemons and limes?
which country is the largest chilli producer?

Answers to Chilli FAQ

 
what is it best to drink to cool the burning sensation of capsaicin?
milk products cool you off after eating chillies because casein, a protein, breaks the bond between the pain receptors and the capsaicin.
   
 
are dried chillies hotter than fresh chillies?
it can often be the case that the drying process increases the heat of a chilli although the biggest difference is the taste. ideally do not substitute dried chillies for fresh when cooking. dried chillies are used throughout the world either whole, crushed or ground (the latter can be very hot). fresh chillies are often used after roasting as this enhances the flavour and gets rid of the skin which can be chewy.
   
 
why are chillies hot?
the heat of the chilli comes from the oil called capsaicin which is present in the chilli. it is found mostly in the seeds and the "ribs" of chilli peppers. capsaicin acts on the same nerves - found in the tongue and the skin - that gives us a sensation of heat. it releases a chemical called "substance p" into the blood which sends signals to the brain, telling it you are eating something hot.
   
 
how is chilli hottness compared?
a scale of chilli hotness exists which is measured in scoville units. this test was developed back in 1912 by wilbur l. scoville using a human tasting panel. the scoville scale is still in use although the human panel has been replaced by a high-pressure liquid chromatography machine.
   
 
is eating chilli bad for you?
there is no evidence that eating too much chilli is unhealthy, or that it causes ulcers. in fact, capsaicin is used in anti-inflammatory creams to treat ailments like arthritis and shingles.
   
 
can you get desensitised to eating chilli?
yes. tests have showed that with successive exposure to equal concentrations of capsaicin, the sensation of pungency decreases.
   
 
how do i get rid of the burning feeling?
if you burn your mouth with chilli, drinking water will do no good because capsaicin is not soluble in water. (it's like trying to wash away grease with water) fat will do the trick - and that means drinking milk, eating yoghurt, ice cream or even peanut butter.
   
 
why do we like to eat chilli?
there is a reason why we go on eating chilli even though it "burns" the tongue. when nerve cells release substance p, the body produces chemicals called endorphines - and these act on brain cells in the same way that opium-derived drug morphine does. as a result, you feel good.
   
 
what is the worlds hottest chilli?
the title holder for 'world hottest chilli', according to experts at the defence research laboratory in the army garrison town of tezpur in the north-eastern state of assam, is the local naga jolokia (capsicum frutescens). in testing, they claim that the tezpur chilli was nealy 50 per cent more pungent than the red savina habanero from mexico, registering a blistering 855,000 scoville units. however, despite repeated requests the outside world has been unable to obtain samples and therefore substantiate these claims, for the meantime the red savina retains the title.
   
 
what is the molecular weight of capsaicin?
the molecular weight of capsaicin is 305.42
   
 
what is the empirical formula of capsaicin?
the empirical formula of capsaicin is c18h27no3
   
 
what is the crystalline form of capsaicin?
the crystalline form of capsaicin is monoclinic prisms or scales (in petroleum ether).
   
 
what is the boiling point of capsaicin?
the boiling point of capsaicin is 210-220 degrees centigrade
   
 
what is the melting point of capsaicin?
the melting point of capsaicin is 65 degrees centigrade
   
 
in what compounds is capsaicin soluble in?
capsaicin is soluble in ethanol, ether, benzene and petroleum ether.
   
 
botanically speaking, where are peppers to be found?
peppers are members of the solanaceae family. some relatives include tomatoes, potatoes, and eggplant.
   
 
to what genus do peppers belong?
peppers belong to the genus capsicum.
   
 
do peppers contain vitamins?
peppers contain high amounts of vitamins a and c and are also rich in e, p, and k+.
   
 
are peppers good for you?
the pleasure/pain reaction to peppers is said to have a psychologically beneficial effect and nutritionally peppers contain lots of vitamin a, b and c, as well as magnesium, iron, thiamin, riboflavin and niacin.
   
 
how far back are peppers known to have existed?
peppers have existed at least since 7000 bc
   
 
why are peppers called peppers?
columbus thought he had found the plant that produces black pepper when he landed in north america and thought he was in india. that's why we call them "peppers."
   
 
are peppers addictive?
yes, peppers are addictive. peppers contain capsaicin, a natural chemical that sends a burning sensation from the nerve endings in the mouth to the brain. the body defends itself against this pain sensation by secreting endorphins, natural painkillers that cause a physical "rush" - a high that keeps us coming back for more. so indulge your pepper cravings, and rest assured that you will soon build a tolerance.
   
 
what causes the buning sensation?
a compound called "capsaicin" is what causes the burning sensation.
   
 
what is the scoville number?
wilber scoville invented the scoville test around the turn of the century. until very recently, it was used to rate chile peppers for hotness. now, a test which uses liquid chromotography rates the heat level of chillies.
   
 
how is the pepper fruit correctly described?
at different stages, chiles are correctly called berries, fruits, vegetables, and spices.
   
 
does capsaicin have any medicinal uses?
capsaicin pretreatment induces long-lasting desensitization of airway mucosa to various mechanical and chemical irritants. it is currently undergoing preliminary clinical evaluation as a treatment for chronic postherpetic neuralgia.
   
 
are hot pepper sauces fattening?
the amounts of fat, carbohydrate and protein consumed with a typical dose of pepper sauce are insignificant which means that you can add flavour and sensation to a dish for no measurable increase in calorific value.
   
 
can hot pepper sauce help me to slim?
a typical dose of pepper sauce to spice up your food adds no measurable calories to the dish and into the bargain increases your metabolic rate, thereby burning energy. in fact teh more sauce you use the more you'll jump about and the more calories you burn off - what a great way to lose weight!
   
 
why do so many sauces contain tomatoes, lemons and limes?
the acid in tomato juice, fresh lemons and limes counteracts the alkalinity in capsaicin.
   
 
which country is the largest chilli producer?
most countries in the world grow chillies. use of peppers is increasing worldwide and while new mexico not unsurprisingly is the home of hot chilli growing it is china which tops the table of outright production. the following top seven producers for 1998 according to the usda , foreign agricultural service with production in metric tons (1 mt = 1000 kg ); china (7,025,360 mt), turkey (1,390,000 mt), mexico (1,181,924 mt), nigeria (970,000 mt), spain (888,400 mt), usa (760,810 mt), egypt (365,000 mt).
   

 

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