Monday, September 29, 2008

Hot tamale!


A 33-year-old British man just died from eating too-hot chili.

Are the British even capable of making chili? How hot can a turnip get??

Yet another word they don't spell right, too, I see.

2 comments:

Dean said...

Capsaisin is the ingredient in all chilis that make them hot. The more capsaisin is in the chili, the hotter it is. No capsaisin in the chili, no heat.
Capsaiasin evolved in chili plants as a protection against predators. Animals learned not to eat the hot plants.
Too much of anything ain't good. This guy OD'd on capsaisin- presumably, he had too much and had a heart attack, or couldn't breathe.
This will tell you something about capsaisin.
It's the main ingredient in the Pepper Spray that police use. That's right, they are spraying criminals with super hot chili peppers.

Splash said...

Only you would know this stuff. And now me, thanks to you. Personally, food that makes my head sweat is not a good time, so I refrain from the "hot stuff" in general.