I’m starting a blog about how the common lie of “I have a mild chili pepper” is in fact a lie. You can find this statement on almost all chili pepper packets, but in reality, every chili pepper is spicy. However, I’ve yet to find an example of this being used in deceptive advertising as it’s not like any one brand of chili pepper is claiming that their product is more spicy than another brand’s product (yet).

Tone and Tone are both different words with same spelling but are pronounced differently and have different meanings.

Tone- The way something is said or written.

For years, I have been burning my mouth on chili peppers. It was not until recently that I realized that chili peppers were in fact lying to me. I would for example order a bowl of red chili soup, and the waiter would say “I’ll give it to you mild”. What I thought was mild usually turned out to be a tongue-searing hellfire. So I had to find out what the deal was with this chili pepper deception.

I had heard before that the Scoville scale was not an accurate measure of how hot a pepper is, but I did not pay much attention to it. I had always assumed that when someone said their chili pepper was mild, then it was indeed a weak one. So imagine my surprise when I found out that there were in fact two scales for measuring the degree of hotness in chili peppers; one for capsaicin (the heat of the pepper) and one for pungency (the smell of the pepper). The Scoville scale measures only capsaicin, while the more accurate SHU (Scoville Heat Unit) is used by professionals.

The Scoville scale is completely inaccurate. A bell pepper scores 0 on the scale while a habanero scores 350,000. But on

For most of us, the first time we are deceived by the mild chili pepper was in a sit-down restaurant. We ordered a dish with peppers and expected a little burn, but got a mouthful of coarsely ground lava instead. After choking down a bite or two, we asked the waiter what kind of peppers they were using. The reply was either “mild” or just “red peppers.”

We thought we’d been burned before, but nothing like this! We wondered if we’d been lied to. (In fact, we had.)

After that, we started ordering our dishes with chili pepper warnings and asking for substitutions for the peppers. Our friends and family also heard about our experience and did likewise. We spread the word through blogs and discussion boards. But then things changed: even in restaurants, our requests for milder peppers were often met with confusion and misunderstanding. In effect, our words fell on deaf ears.

Why has there been such a turnaround? Why is it so hard to get the mild chili pepper these days? Are our chili lovers cheating us? Is there some sort of conspiracy? Or is it just that mild peppers are no longer available? And if so, why?

And most importantly: how can we get what we

Are you aware that sometimes when someone says they use a mild chili pepper, they are in fact using a very hot chili pepper?

What is a chili pepper? A chili pepper is any species of the genus Capsicum that is grown and prepared similarly to other peppers. This includes bell peppers, cayenne, jalapeño, poblano and more. Chili peppers are a member of the nightshade family along with eggplants and potatoes. All chili peppers belong to the same species of plant–Capsicum annuum—but differ in appearance, flavor, color and geographic origin.

Taste: Mild chili peppers have little or no capsaicin which is responsible for the heat associated with spicy food. The measure of hotness for a pepper is called SHU or Scoville Heat Units which measures the amount of capsaicin. The typical range for mild peppers is 0-500 SHU (or zero to 500,000). The most common mild peppers are Anaheim chilies which are about 100-500 SHU, jalapeños which are about 2,500-8,000 SHU and banana peppers which are about 0-250 SHU.

But be careful! Someone can say they use a “mild”

Red peppers are red because they contain a chemical called capsaicin, which stimulates the nerve endings in your mouth, causing a sensation that people describe as hot. Capsaicin is very spicy.

But there are two big problems with using capsaicin to rate the heat of a chili pepper. First, it doesn’t reflect how hot the pepper tastes. Second, it doesn’t reflect how much you will enjoy eating it.

You can see these problems with the Scoville scale, which is the system chemists use to measure the spiciness of chilis. The Scoville scale measures how much sugar water you need to add to chili extract to get the same sweetness as you get from sugar alone. The more sugar water you need, the spicier the chili (in this respect at least)**.

Three chilis commonly found in American supermarkets are bell peppers (0*), jalapenos (5000*), and habaneros (350,000*). We’ve already seen that habaneros aren’t 350 times hotter than jalapenos; in fact they’re not even five times hotter. But if you think about it for a minute, that’s not surprising: 3500 times as much sugar water would be

Red pepper is dangerous. It is a chili pepper that has been dried, crushed and ground into powder form.

Many people believe that if the chili pepper isn’t spicy, it isn’t hot. This is not true. Red pepper is hot, but there are many hot foods that aren’t red peppers.

Red pepper can be added to any food, and will make it more spicy and taste better to most palates. In fact, without red pepper spice food would be bland and tasteless.

There are many different kinds of red peppers, some sweet, others spicy all the way to very hot. The most common color of red pepper is orange, which means it’s usually found in food products such as salsa. But there are also other colors available, like pink and white! Red peppers add a lot of flavor, but still have a pretty good amount of heat compared to other spices.”

As we have seen previously, there are two kinds of people in this world: those who enjoy spicy food and those who don’t. Those who love the heat have an advantage on their side: they know that the lingering burn you feel is actually a good thing. Now scientists are revealing even more benefits of the spice, including possible cancer prevention.

Although chili peppers contain hundreds of compounds, capsaicin and dihydrocapsaicin are the main ones responsible for causing the heat sensation. Capsaicin works by increasing your heart rate, literally giving you a “kick.” The heat triggers a release of endorphins and enkephalins in your body which are natural painkillers. In addition, capsaicin stimulates mucus membranes, which increases breathing and sweating, helping to thin mucus and bring it up and out.

Capsaicin causes neurons to release substance P and CGRP (calcitonin gene-related peptide), both of which play a major role in transmitting pain signals from the body to the brain. The increase in substance P and CGRP cause your body to temporarily block or reduce the amount of pain that is being transmitted. This is why people with arthritis often get relief from capsaicin cream; it helps block