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The Science of Pepper Heat | Charleston News
Published 2 weeks, 1 day ago
Description
Ever wonder why peppers burn? It’s not taste—it’s capsaicin, a chemical that tricks your brain into feeling heat. The real culprit? Not the seeds, but the white pithy membrane inside. In 1912, Wilbur Scoville invented the scale to measure spice, from zero (bell peppers) to over a million (Carolina Reaper). From jalapeños to ghost peppers, the heat spectrum is wild—and endlessly addictive.
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