https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3AChili_pepper%2F39%2FenTranslations:Chili pepper/39/en - Revision history2026-07-08T22:46:36ZRevision history for this page on the wikiMediaWiki 1.43.0https://wiki.tiffa.net/w/index.php?title=Translations:Chili_pepper/39/en&diff=150999&oldid=prevFuzzyBot: Importing a new version from external source2025-06-09T12:54:52Z<p>Importing a new version from external source</p>
<p><b>New page</b></p><div>When peppers are consumed by mammals such as humans, capsaicin binds with [[nociceptor|pain receptors]] in the mouth and throat, potentially evoking pain via spinal relays to the [[brainstem]] and [[thalamus]] where heat and discomfort are perceived. However, birds are unable to perceive the hotness and so they can eat some of the hottest peppers. The intensity of the "heat" of chili peppers is commonly reported in [[Scoville scale|Scoville heat units]] (SHU), invented by American pharmacist [[Wilbur Scoville]] in 1912. Historically, it was a measure of the dilution of an amount of chili extract added to sugar syrup before its heat becomes undetectable to a panel of tasters; the more it has to be diluted to be undetectable, the more powerful the variety, and therefore the higher the rating. Since the 1980s, spice heat has been assessed quantitatively by [[high-performance liquid chromatography]] (HPLC), which measures the concentration of heat-producing capsaicinoids, typically with capsaicin content as the main measure.</div>FuzzyBot