The Spicy Science of Peppers

This chapter explores the origins and evolution of the Scoville Organoleptic Test, created in 1912 to measure the spiciness of chili peppers. The discussion covers various types of peppers, their classifications, and culinary uses, while also reflecting on personal experiences and humor related to spice tolerance. Listeners will learn about the nutritional benefits of different peppers and practical tips for handling them, weaving together science and culinary delight.