2. this is the fiery chemical of chilli

3. Spelling.
The correct spelling in English is chilli (more usually chili in US English, except in Illinois were they spell it with two I's) for the dried red pod of a capsicum. Plural. chillies, US English chilies. It is etymologically derived via Spanish from the Nahuatl word for the plant. It has no connection with the South American country Chile.

4. Jesse James (1847-1882),
infamous outlaw and desperado of the old American West, refused to rob a bank in McKinney, Texas because that is where one of his favourite chilli parlours was located. Texans claim to make the best chilli dishes in the USA. Jesse was shot in St.Joseph, MO and you can still see the bullet holes the wall of his front room.

5. The Aztecs
enjoyed drinking hot chocolate flavoured with chilli and vanilla, sometimes adding annatto (a red dye) to the drink. This not only contributed to the flavour but coloured the drinker's mouth red so it looked like blood.

6. Generally
red fresh chillies are 2-3x hotter than green fruit, and dried pods are 2-10x hotter than fresh pods. However the hottest can vary from plant to plant in the same field. When cooking remember the golden rule: you can add but you can't take away.

7. The hottest chilli is Indian, claim four scientists. They say that the Tezpur chilli named after the north-eastern area where it is grown has beaten the Mexican Red Savina Habanero, widely-acclaimed as the hottest. The scientists said the Tezpur had 855,000 Scoville units of pure capsaicin (the scale of heat in chillis), while the Mexican chilli contained 557,000 units. New Delhi: Newspaper article 05/09/2000

8. The fiery sensation of chilli is caused by capsaicin, a potent chemical that survives both cooking and freezing, but apart from the burning sensation it also triggers the brain to produce endorphins, natural painkillers that promote a sense of well being. Can be used to remove barnacles from ships as well. The antidote to the heat is milk products, bread or chocolate. Water just spreads the burning around

9.Wilbur Scoville, in 1902, developed a method for measuring the strength of capsaicin in a given chilli pepper, which originally meant tasting a diluted version of a pepper and giving it a value. Mild bell peppers rate at zero, jalapeño is mid range 2,500 to 5,000 Scoville units. Cayenne, aji and pequin 30,000 to 50,00 units, the habernero one of the hottest is between 100,00 and 500,000 units. Apparently it can be measured by computer these days.

10. Harissa,
a traditional hot spicy paste in many North African countries is passed around the table. Diners take a small (or large) amount and stir it into their stew to season it to their liking. Usually made from red chillies, caraway and coriander. Can be bought ready made in jars or tubes.

11. Mojo Picón.
Fiery relish from Islas Canarias that goes well with salty boiled potatoes. Take: 15 dried chillies, 2 bulbs of garlic, 2 soupspoons cumin, olive oil, 1/2 litre vinegar, 1 soupspoon paprika. Remove the seeds & tails of the chillies, chop, grind or pound well with the rest of the dry ingredients. Pestle & mortar works best. Add oil and then the vinegar and mix well. The quantity of oil must never be more than the quantity of vinegar to ensure that the mojo will keep well in an air-tight glass container. This makes a concentrated sauce, so that when needed, oil must be added to dilute to taste. Keep in a cool, dark place.

12. Middle East Zhoug & Cucumber Salsa
1 tsp sesame seeds, 2 medium cucumbers, 1 tbl rice wine vinegar, 2 to 3 tsp zhoug, 1 tsp sesame oil, 3 scallions chopped, Salt and pepper to taste. In a small frying pan, toast sesame seeds over medium heat 1 or 2 minutes, or until light golden. Be sure to toss the seeds constantly to avoid burning. Set aside and allow to cool. Peel cucumbers and halve lengthwise. Remove seeds and cube. In a bowl, mix cucumber with vinegar, zhoug, sesame oil, scallions, and toasted sesame seeds. Season with salt and pepper. Refrigerate until ready to serve.

13. Tabasco
Made by the McIlhenny Company since 1868 at Avery Island, Louisiana. Founder Edmund McIlhenny obtained some hot pepper seeds from a traveler who had recently arrived in Louisiana from Central America. He planted them, and then experimented with pepper sauces until he hit upon one he liked. Originally distributed in recycled cologne bottles topped with sprinkler fitments, since the sauce is concentrated it's best to sprinkle not pour. The ever-inventive McIlhenny washed the used bottles thoroughly, and made up labels himself.