Essay #71: Spice of Life

 

Peppers were ubiquitous at the farmer's market this week. All shapes, colors, and degrees of heat. 

There was a very interesting article in the New York Times this week about hot peppers and why people love to consume these barely edible little bundles of fire. Pleasure in pain seems kind of masochistic to me. I've never understood the appeal of food that makes you cry, but I've never ventured much beyond medium salsa. What I found interesting about the article was the science of how a vegetable can mimic the sensation of setting one's tongue ablaze. Capsaicin, the chemical that makes peppers "hot," triggers the heat receptors in the mouth, making the brain think you're chewing glowing coals regardless of the actual temperature of the food. Here's another fact that a spice-wimp like me learned early on: Reach for milk, not water. Water won't dissolve capsaicin or lessen the burn (although the ice may feel good while it's in your mouth), but milk proteins will tame the flame.  

I haven't done this in a while, but here's the specs: 1/60 f/4.4 28mm ISO200