Mmmmm...macro no 3

Chillis have been used as a food flavouring since 7500 BC. Capsaicin is the the substance that give chili peppers their intensity when eaten, and is also the primary ingredient in the weapon pepper spray!

When consumed, capsaicinoids bind with pain receptors in the mouth and throat that are responsible for sensing heat. The body responds by raising the heart rate, increasing perspiration and release of endorphins.

The "heat" of chili peppers was historically measured in Scoville heat units (SHU), which is the amount of chili extract added to sugar syrup before its heat becomes detectable to a panel of tasters.

Your common green chilli measures about 2500 in SHUs. This is a picture of a Scotch Bonnet bought at the Chilli Fiesta yesterday, and measures 325000 SHUs...

...handle with care!