BIO Hot peppers

Chili peppers belong to the genus Capsicum.

The substances in chili peppers that cause the burning sensation are capsaicin and various other similar ones called capsaicinoids.
When consumed, capsaicinoids bind to pain receptors in the mouth and throat, which are responsible for the burning sensation.
Once activated by capsaicinoids, these receptors send a message to the brain that the person has consumed something hot. The brain responds to the sensation of hot taste by increasing heart rate, increasing sweating, and the secretion of endorphins.
The “burn” of chili peppers is measured in Scoville heat units (SHU), which are a measure of the dilution of the amount of chili extract added to sugar syrup before its pungency becomes undetectable by tasters.
The more it must be diluted to be undetectable, the stronger the variety and therefore the higher the rating.
The modern, common-place method for quantitative analysis of the SHU rating uses high-performance liquid chromatography to directly measure the capsaicinoid content of a chili pepper variety.

Chili peppers are dried to preserve them for long periods of time and are often ground into powders.
Whole dried chili peppers can be reconstituted before crushing them into a paste.

Chili peppers are present in many cuisines around the world. Some notable dishes include:   
Arrabbiata sauce from Italy is a tomato-based sauce for pasta, always including dried hot chilies.
Puttanesca sauce from Italy is tomato-based with olives, capers, anchovies and sometimes chili.
Chicken paprikash from Hungary uses significant amounts of mild ground, dried chili, also known as hot paprika, in a dish of simmered
Curry dishes usually contain fresh or dried chilies.