Often it is difficult to add the correct number of chiles in cooking so that required taste is obtained . Estimating the hotness ( Scoville Heat Unit )
would help in meeting targetted taste. It seems a visual inspection of shape , color, tip and examination of sliced insides should help. Any and all are welcome to express their suggestion.
Hello, it's like watermelon before cutting 50/50 prediction ).
I would rather suggest that you try a bite to gauge the hotness of the chile pepper (but have a yoghurt or a glass of lassi to quench the fire if needed).
Yes brother small size chillis with more seeds inside become more hot , you can press it to confirm.
Thank you all for the response. Below some interesting fact .
from:
https://www.thekitchn.com/the-true-source-of-a-chile-peppers-heat-kitchen-facts-216983
quote" Kitchen Fact: A chile pepper’s spicy heat comes from the pith and ribs of the pepper, not the seeds.
Capsaicin, which is the chemical compound that contains fiery heat, is actually concentrated in the inner white pith or rib of the chile pepper. While the seeds may be coated with some of the capsaicin since they’re in contact with the rib, they themselves don’t actually contain any heat.
This is a good reminder that if you want to take some of the heat out of the pepper, be sure to cut away and remove the pith and rib in addition to the seeds! " uquote
I am looking to some correlation between images (visible.infrared/uv )radiation and physical characterestics such as texture , reflectivity, structure, shape , browning of tips etc and hotness.
Cheers
More interesting facts are available below:
http://sitn.hms.harvard.edu/flash/2012/issue131b/
Some extracts:
quote:
"
The results showed that cactus mice and packrats avoid spicy fruits, but birds like the curve-billed thrasher eat them like candy[2]. The researchers attributed these findings to the fact that birds lack the taste receptors for capsaicin, but rodents are more like us, with special taste receptor channels called transient receptor potential (TRP) channels. When capsaicin binds to this receptor channel, it triggers calcium ions to enter nearby neurons. When these neurons are agitated by calcium ions, it results in that characteristic burning sensation[3]. Since birds don’t have receptors, they don’t feel pain from eating even the spiciest chilies.
Then the scientists took their question one step further, and asked why the chilies might not benefit from rodents snacking on their fruits. They found that when rodents ate chili seeds, grinding them with their molars, none of the seeds were able to germinate. Consumption by thrashers, on the other hand, “resulted in germination rates similar to those of control seeds” (Tewksbury et al, 2001). This made intuitive sense, because birds are important seed dispersers for many plants. Chilies direct their spice at rodents that grind up their seeds, while encouraging benevolent birds to disperse their seeds far away."
"
Neither the presence of rodents nor birds seemed to influence how many plants in a local population were spicy. The first critter that did correlate with chili spice was a small insect in a related group called the Hemiptera[4]. These bugs use a proboscis, or needle-like tongue, to puncture the fruit and drink the peppery juice (see Photo). Capsaicin probably deters insects much like it deters rodents. The scientists found that within a population of plants, the average number of puncture marks on the fruits correlated with the proportion of plants that made spice. However, the insects weren’t the only critter inflicting damage. As the number of insect foraging holes increased, so did the amount of mold on the seeds. Molds in the genus Fusarium are notorious seed pathogens that affect many agricultural crops worldwide, and the researchers found the mold’s deadliness to be no different for wild chilies. As the amount of visible mold on the seed increased, the chances of the seed’s survival decreased. But just as early American natives discovered, the scientists saw that these fungi are sensitive to capsaicin. Spicy plants exhibited much less fungal damage on their seeds than non-spicy plants. By placing the fungi on Petri dishes with varying amounts of capsaicin, they found that greater amounts of capsaicin resulted in less fungal growth.
Across Bolivia, chili populations that are wetter, with more insects, and where fungi are more prevalent contain a larger proportion of spicy plants than drier places with fewer insects, where fungi do not grow as readily. Weather, insects, and mold all influence just how spicy Capsicum chacoense can be."
unquote
Cheers
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