In science we will be tasting chillies. Before we taste them we will be doing some research about them. Here is some things about chillies.
The thing that makes chillies hot is a chemical called capsaicin. Here are 3 different types of chillies.
Jalapeno
Chilli pepper
Bell pepper
The top 6 hottest peppers and where they are grown is: Carolina Reaper and it is grown in FORT MILL, S.C., Trinidad Moruga Scorpian and it is grown in Moruga, Trinidad and Tobago, 7 Pot Douglah and it is grown in Trinidad, 7 Pot Primo and it is grown in UL Lafayette, Trinidad Scorpian "Butch T" and it is grown in Texas, Arizona, Florida, and all hot areas, and last is the Naga Viper which is gorwn in England.
The scoville heat scale is something that shows the heat or spiciness of a pepper. Here is a picture.
My hypothesis is that the milk would probably work the best out of the three.
The three things we will be using to stop the heat will be Milk, Water, and Coca Cola.
The Equipment we will be using is, Milk, Water, Coca Cola, Tasting cup, and chilli.
The results: Milk had a small effect but it worked mostly straight away and if it didn't it would take the tast away after 3 minutes, CocaCola also had a small effect where it would either weaken or take away the taste and after 3 minutes it would take the taste away, The water didn't do anything and it just made it worse and after 3 minutes it took the taste away slightly.
Milk could be a solution when eating spicy foods - litterally. Tha'ts because milk helps your mouth handle capsicin, an oily compound in chilli peppers. Capsacin binds to a receptor in the tongue and creates a burning sensation. Casein protein found in milk can also bind to the capsacin and wash it away.
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