Chilli is often described as 'addictive'. The burning sensation that we get from chillies stimulates the release of endorphins, which are natural painkillers that also create a feeling of well-being. However, over time, the tolerance to capsaicin (a chemical found in chillies) increases and we need more or hotter chillies to produce the same sensation. That is the reason why one of my friend who likes to eat chilli padi like nobody's business. She can eat till her tongue feels numb and she can still continue to eat.
How do we measure the spiciness of chillies? The scoville scale is a measurement of chillies. The number of scoville units indicates the amount of capsaicin present. It can range from zero (bell peppers) to more than a million (Naga Viper pepper).
On the other hand, if you are new to chillies, you can try the big green chillies that are pre-soaked in white vinegar, follow by the big red ones before graduating to chilli padi. If you are burned by chillies and your mouth is on fire, try to drink some milk or eat some yoghurt. Drinking water will not work because capsaicin is not water-soluble. Water will quench a chilli burn only temporarily. Water will wash the chemical around the mouth, making the burn even worse.
Have fun eating chillies!
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