By Heide Kennedy, Arizona Farm Bureau Communications Intern
When I was younger, I loved spicy foods. Anything and everything I ate had hot sauce added. Except for sweet things of course! Have you ever wondered what makes peppers spicy? And why some of them are milder and some are spicier? It’s all determined by the pepper’s capsaicin content. 
Capsaicin is the main bioactive plant compound in peppers, and it’s best known for being responsible for their heat. Each variety of peppers has a different amount of capsaicin, resulting in various levels of spiciness. The Scoville scale is a measure used to determine how spicy peppers are. Bell peppers are at the bottom of the scale because they are far from spicy, while other peppers such as the Carolina Reaper pepper tops the scale because it is the spiciest pepper known!
Besides just being the source of the spice, capsaicin also offers two other health benefits as well.
Reduces Pain
Capsaicin binds with pain receptors or the nerve endings that sense pain which desensitizes them over time. This is one reason why you start to get used to spicier and spicier foods without the same burn you used to experience. But it doesn’t just boost our tolerance of spiciness, but its also been shown to reduce other pains as well.
Promotes Weight Loss
When consumed before meals, capsaicin has been found to both reduce appetite and subsequently caloric intake, which eventually leads to weight loss. It has also been shown to increase your body’s fat-burning capabilities which also results in weight loss.
So, there’s all the more reason to use peppers to flavor your foods! Not only will you be adding a nice kick of flavor, but you’ll also be getting a few health benefits too!
Arizona grows lots of peppers, such as jalapenos, green chiles, serrano, and habanero peppers. Grow some yourself or pick some up from your local grocery store of farmer’s market!
For more articles and recipes, check out the Fill Your Plate blog!
