The world of food is a vast universe Taste and texture For some people, one of the most exciting experiences in the world is spicy food.In fact, more and more tasting and spicy food contest They are becoming a culinary trend for those who enjoy extreme flavors and sensory explosions.
There are various spicy food-related events and tournaments all over the world. In Mexico, for example, they celebrate the “Chile Race,” an event in which participants compete while eating chili peppers, with the goal of reaching the finish line without drinking liquids or eating foods that can relieve pain. Spicy feeling.
There are also viral challenges surrounding spicy food, such as the “Atomic Wing Challenge,” which involves eating chicken wings smothered in extremely spicy chili sauce at a specific time.
However, the practice that attracts the most followers and is the most polarizing is the spicy food contest, in which participants compete to see who can eat the food. Increased intake of spicy foods over a period of time People who are determined or can eat the spiciest foods without drinking liquids or other foods to relieve the burning sensation.
One of the most famous and popular competitions is the one organized by the Clifton Chili Club, a group of chili enthusiasts from the UK who aim to Promote a love for spicy food And chili culture. Of the many chilli-related tastings and events they organize, the most successful event was a competition in Bath, England, which included a 17-round chilli drinking competition. Among other pepper varieties, there is the Jolokia, known as the “ghost pepper”, famous for its extremely spicy taste, but they also taste the hottest pepper in the world right now, the Carolina Reaper (2,220,000 points on the Scoville scale) .
Measure the degree of itching
Although there are several recognized scales capable of assessing spiciness, the Scoville scale is the most popular and widely recognized scale for measuring the spiciness of food, especially food. Chili and Hot Sauce. It was developed by Wilbur Scoville in 1912 based on the content of capsaicin, the compound responsible for the spiciness in food or sauces.
On the Scoville scale, results are expressed in Scoville heat units (SHU). The higher the SHU number, the hotter the spiciness. For example, a bell pepper has an SHU of 0, while a habanero pepper may have an SHU of over 1,000,000. The scale is widely used by chili and hot sauce manufacturers to inform consumers of the spiciness level of their products and, of course, as a criterion for judging spicy food competitions.
However, each person’s perception of spiciness varies greatly, and these scales are a general tool to help people understand the intensity of spiciness in food. Additionally, the amount of capsaicin in a pepper or sauce may vary depending on variety and ripeness, which may affect the accurate measurement of spiciness. Therefore, each subject’s personal experience remains the best way to determine how spicy a food is.