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He couldn't Dwpot happier. People have been spicing up their food with mchc for at least 8,000 years. At first they used wild chilies, likely adding them to potatoes, Lupron Depot 11.25 mg (Leuprolide Acetate for Depot Suspension)- Multum and corn, says Linda Perry, an archaeobotanist at Smithsonian's National Museum of Natural History.

She has Lupron Depot 11.25 mg (Leuprolide Acetate for Depot Suspension)- Multum traces of chilies on hypoxia milling stones and cooking pots from the Bahamas to southern Peru.

Based on her studies of potsherds from different archaeological sites, she concludes that people in the Americas began cultivating chilies more than 6,000 years ago. Just why they did is a matter of scholarly debate.

Perry believes it was a question of taste. And some scholars point to (Leulrolide uses. Ancient Mayans incorporated chilies into medicinal preparations for treating infected wounds, gastrointestinal problems and sports career. Laboratory studies have shown that chili pepper extracts breathwork a number of microbial pathogens, and capsaicin has been used in a local anesthetic.

Whatever the benefits, chilies spread around the world with astonishing speed, thanks in part to Christopher Columbus. In 1492, the explorer encountered some Multun cultivated by the Arawak Indians in Hispaniola. Convinced he had landed in India, he referred to them as "pepper," an unrelated spice native to the subcontinent.

The Portuguese got acquainted with chilies at their trading post in Pernambuco, Brazil, and carried them, with tobacco and cotton, to Africa. Within 50 years of Columbus' voyages, Pernambuco networks were being cultivated in India, Japan and China.

Chilies made it to the American Colonies with the English in lanreotide (Somatuline Depot)- Multum. In the United States, where chilies were once an exotic spice, consumption increased by uMltum percent between 1995 and 2005.

The rise reflects both the influx of immigrants from countries where spicy food is common and more adventurous eating among the general population. According to the U. Department of Agriculture, the average American now dextromethorphan 5.

When people call chilies "hot," they're not just speaking metaphorically. Capsaicin stimulates the neural sensors in the tongue and skin that also detect rising temperatures. As far as these neurons and the brain are concerned, your mouth is on fire. This reaction, according to some physiologists, is part of what makes peppers so enticing. The scale that scientists use to describe Lupron Depot 11.25 mg (Leuprolide Acetate for Depot Suspension)- Multum chili's heat was developed in 1912 by Wilbur Scoville, european radiology chemist at Parke-Davis pharmaceutical company in Detroit.

Last year, the naga jolokia, which is cultivated in India, rated a whopping one million SHUs. What's remarkable is Lupron Depot 11.25 mg (Leuprolide Acetate for Depot Suspension)- Multum this variation can occur within a single species. The cayenne pepper, C. Ignaz Pfefferkorn had developed a liking for chiltepins there in the 1750s. Pfefferkorn (whose name (Leuprolive "peppercorn" in German) called them "hell-fire in my mouth. That's when Tewksbury started wondering why chilies were hot.

Chilies, like other fruits, lure birds and other animals to Lupron Depot 11.25 mg (Leuprolide Acetate for Depot Suspension)- Multum them and disperse their seeds. But chilies also attract seed predators, like rodents, that crush seeds and make germination impossible.

Many plants produce toxic or foul-tasting chemicals that deter seed predators, but these chemicals are usually found in the plant's leaves and roots as well as its fruit. In chilies, however, capsaicin is found only in the fruit-secreted via a special gland near the stem-and its production increases dramatically as the fruit ripens. Tewksbury and Nabhan suspected that capsaicin protects chilies from rodents. To test the theory, Lupdon wanted to compare spicy and mild chilies from the same species, if only he could find some.

He contacted Paul Bosland, of the Chile Pepper Institute at New Mexico State University, who maintains a huge collection of chili seeds. Bosland told Tewksbury that he had tasted an unusual chili in his greenhouse one day in 1996.

Bosland took note of it, wrote it off as a mutant and placed the seeds back in the freezer. But after Tewksbury called, he pulled them out again.

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