GC37DRQ Traditional Cache Estrek’s tribute to chili peppers – Chili Pequin
Type: Traditional | Size: Micro Micro | Difficulty: 1.5 out of 5 | Terrain: 1.5 out of 5
By: estrek @ | Hide Date: 11/08/2011 | Status: Available
Country: United States | State: Colorado
Coordinates: N40° 31.772 W105° 04.520 | Last updated: 08/30/2019 | Fav points: 0
Recommended for kids  Takes less than an hour  Available during winter  Parking available  Stealth required  Stroller accessible  Food Nearby 

One in a series celebrating our favorite producers of endorphins, and the man who measured them. The exact origins of the Habanero are unknown, but some speculate it originated in South America and migrated north to Mexico and the Caribbean via Colombia; an intact fruit of a small domesticated habanero was found in Pre-ceramic levels in Guitarrero Cave in the Peruvian highlands, and was dated to 6500 B.C.
Pequin peppers are very hot, often 13-40 times hotter than jalapeņos on the Scoville scale (100,000-140,000 units). Flavor is described as citrusy, smoky, and nutty. 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 jcrkhall for being FTF!***
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5 Logs: Found it 5  

Found it 08/20/2018 By FresnoDancingFool
This one was between two challenge caches for which I was seeking, but it was also worth finding for another reason as I can use its title for two different bookmark lists: FOODS CHALLENGE and CACHER NAMES CHALLENGE. t was a QEF for me; nice job and TFTC!

Found it 08/02/2018 By MrDoggo
TFTC! To many muggles to sign

Found it 07/28/2018 By OsoBear27
Was a fun and easy find

Found it 07/23/2018 By karennmanley
they were right. it is chilly

Found it 07/17/2018 By Touchdown1020
Great spot!