Chilli is a fruit derived from the Capsicum plant family. Most commonly chilli is found in white, pale green or a purple colour. It is often used to enhance the flavour of food most commonly in Asian cuisines such as Indian and Thai Cuisine. Chillies contain a substance known as capsaicin which produces the heat giving us the spicy sensation when we eat chilli. It causes your body to release hormones which give a person an energy rush. This is why some people have a tendency to get addicted to spice.
The spicy sensation varies between chilli varieties. The Scoville scale is used to measure how spicy a particular chilli is. This is influenced by the temperature in which it is grown, hours of sunlight, moisture, soil chemistry and the type and amount of fertilizer used. The Scoville scale is a measurement of the pungency (spicy heat) of chili peppers – or other spicy foods, as reported in Scoville heat units (SHU). The Scoville scale a function of capsaicin concentration.