![]() A tanned hand slowly lifts open the lid of a split oil drum, instantly inviting a spice-scented cloud that billows from beneath a matte, black steel. The swaying groove of reggae fills the background void. ![]() So grab yourself a glass of cold milk and dive in. Whatever your piquant preference, peppers have an enjoyable-even euphoric-effect on most people, and are essential to many of the culinary creations we consume today. A bell pepper, for instance, has a SHU of zero (no heat detected) whereas the Carolina Reaper-which currently holds the Guinness world record for hottest chili in the world-has a soul-scorching SHU of 1,569,300. Each pepper is given a rating called a Scoville Heat Unit (SHU). Though not exactly a precise method-this empirical measurement is dependant on the capsaicin sensitivity of the tester-it does provide a range for the masses to go by. By measuring the capsaicin concentration in capsicums, peppers could now be rated according to their hotness. In order to gauge the pungency-or heat-of peppers, American pharmacist Wilbur Scoville created the Scoville scale in 1912. However, not all peppers are created equal. Thanks to the Columbian Exchange in the 15th and 16th centuries-where colonists and traders transferred plants, animals and people between the American and Afro-Eurasian hemispheres-these fiery pods traversed the globe, influencing and altering local cuisines and cultures. Originating in the Americas, genus capsicum -what we commonly refer to as peppers -have been cultivated here for thousands of years, dating back to approximately 7,500 BCE. Milk-which contains the fat-loving protein called casein, surrounds and carries away fatty capsaicin molecules much in the same way soap washes away grease-is the prescribed remedy to cool and soothe what’s left of your palate. ![]() In fact, it will make the inferno in your mouth spread, similar to throwing water on a grease fire. This is a full-on assault of the senses.Ĭapsaicin, the volatile, hydrophobic chemical compound inside peppers, is responsible for the burning sensation which comes painfully to life in the mouth, throat and stomach after ingesting these caustic beauties. This puny little pepper is kicking your ass. Clothing begins to feel optional-ripping your shirt off and drowning your body face-first in an ice bath seems totally rational at this point. You fidget, trying to play it cool, but your efforts are laughable. Shiny beads of sweat dot your upper lip and forehead. You sniffle-repeatedly-a futile attempt to salvage any dignity at the table. An intense prickling sensation forcefully invades your nose. Your molars begin mashing skin and seeds-immediately igniting your tongue upon contact-and you start to question your own sanity. Look at me, ma! I’m trying something new! But it only takes the one bite to wipe that goofy grin off your face. Garnish glasses with orange peels and thyme sprigs.As your teeth break through the vivid, glossy hull, you feel a rush of excitement come over you.When the thyme tea is chilled, add the Cuties juice and pour into chilled martini glasses.Strain out the solids and chill the remaining “tea” in the fridge until cool. In a small bowl, pour boiling water over the thyme and cayenne and steep for 10 to 15 minutes.4 Cuties, juiced and strained (save some peels for garnish).cayenne pepper (if you like a bit of spice) 1/4 cup coarsely chopped fresh thyme leaves, loosely packed.This sweet and herby beverage supports your immune system with vitamin C and no added sugar! Ingredients They are sweeter than tangerines and are easier to peel. Our Cutie-tini blends thyme with the sweet taste of clementines or Cuties to create a drink that is surprisingly tasty and satisfying.Ĭuties are the perfect fruit for this delicious winter sipper. Combinations of spices and fruits can make a mocktail a delicious way to imbibe without the alcohol. Non-alcoholic beverages don’t have to be boring.
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