Estrek’s tribute to chili peppers

One in a series celebrating our favorite producers of endorphins, and the man who measured them. Jalapeño is of Nahuatl and Spanish origin. The Spanish suffix -eño signifies that the noun originates in the place modified by the suffix, similar to the English -(i)an. The jalapeño is named after the Mexican town of Xalapa (also spelled Jalapa). Xalapa is itself of Nahuatl derivation, formed from roots xal-li "sand" and a-pan "water place."

The Jalapeno pepper measures around 2,500 - 8,000 Scoville units. The Scoville scale is a measurement of the spicy heat (or piquance) of a chili pepper. The number of Scoville heat units indicates the amount of capsaicin present. Capsaicin is a chemical compound that stimulates chemoreceptor nerve endings in the skin, especially the mucous membranes. The scale is named after its creator, American pharmacist Wilbur Scoville. His method, devised in 1912, is known as the Scoville Organoleptic Test. In Scoville's method, an alcohol extract of the capsaicin oil from a measured amount of dried pepper is added incrementally to a solution of sugar in water until the "heat" is just detectable by a panel of (usually five) tasters; the degree of dilution gives its measure on the Scoville scale. Thus a sweet pepper or a bell pepper, containing no capsaicin at all, has a Scoville rating of zero, meaning no heat detectable. The hottest chilis, such as habaneros and nagas, have a rating of 200,000 or more, indicating that their extract must be diluted over 200,000 times before the capsaicin presence is undetectable. All chilies found around the world today have their origins in Central America and South America. Chilies were spread by the Spanish and the Portuguese in their quest to build a global empire and are still grown in their former colonies in Africa and Asia. The chili varieties found in Southeast Asia today were imported and cultivated by Spanish and the Portuguese colonists and traders.

***Congratulations to kaiwarrior for being FTF!***