Recently I’ve been making a fair bit of hot sauces and experimenting with different chillies. I’ve found that I’m able to handle (with some discomfort) a fresh habanero, but a fresh bird’s eye will floor me. Speaking with other’s who like spice, they have said thing like “I can eat Asian chillies, but can’t handle South American chillies”
Is there an actual difference in the chillies that causes a chilli lower on the Scoville scale to feel spicier? Or is is just anecdotal?
In: Biology
As for your first point, I think it’s important to note that the number of seeds as well as the size of the individual chili can affect the concentration of capsaicin in the particular chili. Many habaneros (for example) are grown to be plump and juicy, which means it’s a more watery bite you’re getting.
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