Jump to content

  •  

Gorizza

Member Since 19 May 2017
Offline Last Active Sep 15 2018 06:53 PM

Topics I've Started

A Matter of Taste: Capsaicinoid Diversity in Chile Peppers and the Importance to Human...

11 August 2018 - 04:10 PM

Paul Bosland and Ivette Guzmán wrote a chapter in the new book Capsaicin and its Human Therapeutic Development titled "A Matter of Taste: Capsaicinoid Diversity in Chile Peppers and the Importance to Human Food Preference" and its a real treat. Its available open access here:

https://www.intechop...-food-preferenc

 

 

I've also attached the PDF

 

Abstract
Chile peppers are valued worldwide for their distinct capsaicinoid compounds that have
been used traditionally in medicine and culinary practices. With 32 known species, five of
them domesticated, they provide unique chemical profiles, when consumed by humans.
Capsaicinoids, the spicy compounds, are alkaloids used to deter herbivory in the wild,
offering protection to the chile pepper fruit seeds. Among the 22 known capsaicinoid
structures, capsaicin and dihydrocapsaicin are normally the most abundant. In humans,
capsaicin binds to nociceptor TRPV1 that generates a heat sensation. Capsaicin also mitigates
inflammation responses in the digestive tract and has the potential to aid in nutrient
absorption. Distinct heat profiles were recently described for the five domesticated
Capsicum species showing a difference in heat sensations specific to species and pod type.
Due to the many capsaicinoid structures, we explore the implications and opportunities
of having a diverse array of heat profiles in genetically diverse Capsicum species.

Keywords: TRPV1 receptors, pain, heat sensitization, desensitization, capsaicinoid,
Capsicum, capsaicin, inflammation, peppers, chile peppers

 

 


Recipe for Hot Cheeto Powder?

21 March 2018 - 06:56 PM

I was wondering if anyone could share a recipe for how to make a hot cheeto powder that tastes anything like the real thing. I found this WIRED article, but it still leaves out a lot on the "Natural Flavors."

 

https://www.wired.co...in-hot-cheetos/

 

What do you think? is hot cheeto powder just cornmeal, maltodextrin, MSG, pepper extract, and citric acid?


Recently moved to CA

16 March 2018 - 12:55 PM

I joined the forum almost a year ago and really love this place. I wanted to post to "Welcome" again because I just moved to the SF Bay Area a month or two ago and was wondering if we've got any members around here. I'd love to swap some seeds/seedlings before we germinate for the year (Ive got some neat stuff that you've just gotta try). Also, the seasons are pretty strange here, so if anybody has tips for gardening in the Bay I'd love to hear them.

 

Cheers everybody


Varieties: Crimson and Iberia X

07 March 2018 - 04:06 PM

I just got 2 bags of ~7 year old seed from two varieties labelled "Crimson" and "Iberia X" and was wondering if anyone knows anything about these varieties. I know that "Iberia hot pepper" is a long and wide annuum variety, but haven't heard of this one. maybe a cross that a grower was working on?

 

Crimson seems like it might just be a mis-labelled or maybe milder selection from "Crimson hot" the ancho variety.

 

What do you guys think?


Real quick: what is this damage?

01 December 2017 - 11:27 AM

I said virus, my buddy said cold damage. It looks like insect damage, but we're very sure there aren't any insects (these plants are pumped full of imidicloprid).

 

Any idea?fW9dJ9e.jpg