Why Superhot Chiles Are So Damned Hot

DaveCapsaicin, Chile Peppers, Food Technology, SuperhotLeave a Comment

Scorpion Superhot Chiles
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A new discovery by scientists at New Mexico State University reveals precisely why superhot chiles like the Trinidad Scorpions above are so hot, and why they all developed on the island of Trinidad in the western Caribbean. It all has to to with the Capsaicinoid vesicles on the inner pod wall when they’re only supposed to be on the placental tissue where the seeds are:

Capsaicinoid Vesicles

Read the complete story of “Development of Superhot Chiles in Trinidad and Tobago” here.