>> THEY MAKE US SWEAT...
>> OH, MY GOD. >> CRY...
>> OHH! >> AND SOMETIMES EVEN...
>> OH! AAH! >> SO WHY DO WE EAT THEM?
>> I WANT SOME MORE, BUT IT'S HOT.
>> CHILE PEPPERS, HORSERADISH, WASABI, TABASCO SAUCE
AND SPICES. DICE 'EM, MASH 'EM,
PUT 'EM IN A BOTTLE, EAT 'EM RAW.
THEY'RE EVEN IN YOUR FACE. >> OH, GOD.
>> SPREAD YOUR LEGS OUT. >> GET ON DOWN.
>> SPREAD YOUR LEGS. >> SO CHOMP ON THIS.
>> OH, MY GOODNESS. >> NOW IT'S "HOT & SPICY"
ON "MODERN MARVELS." >> OHH! OHH! AAH!
>> WHOO! THAT'S SOME HOT STUFF. >> WHOO! [CLEARS THROAT]
>> WE'RE FIRED UP... >> WHOA.
>> ...WITH A VORACIOUS APPETITE FOR HEAT.
[GASPING, LAUGHING] >> WHOA.
>> TODAY HOT AND SPICY ADDITIVES ARE NEARLY AS INDISPENSABLE
AT THE DINNER TABLE AS BREAD AND BUTTER.
>> IT'S HOT, BUT I LIKE IT. IT'S A GOOD HOT.
>> PEOPLE ARE MOVING AWAY FROM BLAND FOOD,
AND THE HEAT LEVELS ARE RISING. >> TO MEET THIS DEMAND,
2 1/2 MILLION GALLONS OF TABASCO SAUCE
SCORCH OUR PALATES EVERY YEAR. AT THE SAME TIME,
OVER A BILLION POUNDS OF SPICES SPIKE UP OUR MEALS.
[CLEARS THROAT] >> NOT HOT ENOUGH?
>> WHOO! >> NOW JUST ARRIVING FROM INDIA
IS AN EXOTIC NEW CHILE PEPPER, SO BLISTERING, SAUCE MAKERS
MUST PROTECT THEMSELVES WHEN EXPOSED TO IT.
>> WOW. YEAH, THAT'S GOOD AND HOT.
>> MORE ON THAT LATER. >> WHEW.
>> THERE'S BEEN AN EXPLOSION IN RECENT YEARS
FOR THE TASTE OF HOT AND SPICY, AND IT BEGAN WHEN
SALSA OVERTOOK KETCHUP AS THE NUMBER ONE CONDIMENT
IN AMERICA. >> THE EFFECTS OF WHEN
SALSA REPLACED KETCHUP WAS A TURNING UPSIDE-DOWN
OF THE MARKETPLACE. THE HOT AND SPICY FOOD INDUSTRY,
AS FAR AS ITS GROWTH, IT--IT QUADRUPLED.
>> CONSIDER THIS: 20 YEARS AGO,
HOT SAUCE WAS REGARDED AS A RELATIVELY SMALL
SPECIALTY MARKET, BUT TODAY SALES
IN THE UNITED STATES OF PRODUCTS LIKE
LETHAL INGESTION, KILLER CAYENNE,
ATOMIC HORSERADISH AND CABOOM SALSA
HAVE IGNITED AN ESTIMATED $2 BILLION INDUSTRY.
>> THE GROWTH THAT WE'VE EXPERIENCED
AVERAGES ABOUT 25% A YEAR, AND WE DON'T SEE IT STOPPING.
>> FUELING THIS FIRE IS AN INGREDIENT THAT PACKS
A SEEMINGLY IRRESISTIBLE PUNCH, THE CHILE PEPPER.
>> THE SECRET THAT MAKES CHILE PEPPERS HOT
IS A CHEMICAL COMPOUND CALLED CAPSAICIN,
FOUND ONLY IN CHILE PEPPERS. AND IF YOU TAKE A CHILE PEPPER
LIKE THIS HABAÑERO AND SLICE IT LENGTHWISE
SO THAT YOU CAN SEE THE INSIDE OF IT,
THE CAPSAICIN IS LOCATED ONLY ON THE VEIN OF THE CHILE
RIGHT HERE. >> THESE YELLOWISH GLANDS
ON THE VEIN OF THE PEPPER CONTAIN THE CAPSAICIN.
>> WHEN THOSE GLANDS ARE BROKEN, THE CAPSAICIN IS RELEASED.
IT COMES INTO CONTACT WITH YOUR SKIN AND THAT'S WHY
YOU FEEL THE HEAT. >> CAPSAICIN PRODUCES
A SENSATION OF HEAT JUST LIKE FIRE
IN TISSUE RECEPTORS IN THE MOUTH, TONGUE, AND LIPS.
CAPSAICIN BINDS TO THE RECEPTORS AND SENDS A SIGNAL TO THE BRAIN
THAT TRICKS IT INTO THINKING IT'S ACTUALLY BEEN BURNED.
THE RESULT, THE BODY BEGINS HEALING,
CAUSING SWEATING AND INCREASED BLOOD CIRCULATION,
TURNING OUR FACES RED. >> WHOO!
>> IF YOU CAN HANDLE THE HEAT, CHILE PEPPERS ARE AN EXCELLENT
NUTRITIONAL SOURCE. OUNCE FOR OUNCE THEY CONTAIN
MORE VITAMIN C THAN ORANGES, MORE VITAMIN A--
GOOD FOR VISION--THAN CARROTS. NOT ONLY THAT,
THEY'RE CHOLESTEROL-FREE AND LOW IN CALORIES.
EACH VARIETY OF CHILE PEPPERS HAS A DIFFERENT CAPSAICIN
OR HEAT LEVEL. >> THERE ARE LITERALLY
THOUSANDS OF DIFFERENT TYPES OF CHILE PEPPERS IN THE WORLD.
IN THIS GARDEN ALONE, WE HAVE OVER 200
DIFFERENT VARIETIES. >> SOME OF THE WORLD'S
LEADING AUTHORITIES ON PEPPERS CAN BE FOUND HERE,
AT THE CHILE PEPPER INSTITUTE AT NEW MEXICO STATE UNIVERSITY.
>> EARLY ON, A SCIENTIST BY THE NAME OF WILBUR SCOVILLE
INVENTED A TASTE TEST FOR MEASURING THE HEAT
OF CHILE PEPPERS. AND HE TOOK HUMAN SUBJECTS,
SAT THEM DOWN, GAVE THEM A CHILE SAMPLE.
>> GREAT IDEA, BUT NOT TOO ACCURATE.
EVERYONE FEELS HEAT DIFFERENTLY. TODAY,
THE CHILE PEPPER INSTITUTE USES A HIGH PRESSURE LIQUID
CHROMATOGRAPHY TEST TO PRECISELY MEASURE
CAPSAICIN LEVELS DOWN TO PARTS PER MILLION.
TO HONOR SCOVILLE, THE MEASURING SCALE
STILL BEARS HIS NAME. THE SCALE ASSIGNS PEPPER HEAT
IN SCOVILLE UNITS FROM ZERO TO MORE THAN 1 MILLION.
THE HIGHER THE NUMBER, THE HOTTER THE PEPPER.
BELL PEPPERS HAVE NO HEAT AND ARE RATED AT ZERO
ON THE SCALE. THINK JALAPEÑOS ARE HOT?
ACTUALLY, THEY'RE AT THE LOWER END.
>> THIS IS A JALAPEÑO, PROBABLY ONE OF THE MOST
POPULAR AND WELL KNOWN OF THE CHILE PEPPERS.
IT HAS A NICE HEAT LEVEL. >> CAYENNE PEPPERS FALL
IN THE MIDDLE RANGE OF THE SCOVILLE HEAT SCALE.
HABAÑEROS ARE ONE OF THE HOTTEST.
>> THEY'RE USED IN THINGS LIKE FRUIT CHUTNEYS AND JERK SAUCES
AND GROWN MAINLY IN THE CARIBBEAN AND BAHAMAS.
>> BUT HABAÑEROS ARE ALSO STAR ATTRACTIONS HERE...
AT SOLTORO TEQUILA GRILL IN UNCASVILLE, CONNECTICUT,
A RESTAURANT THAT TAKES FIENDISH PRIDE IN ITS
"CAN YOU TAKE THE HEAT" MENU. >> MY TONGUE'S ON FIRE.
I CAN'T EVEN REALLY EXPLAIN IT. >> ITS OWNER, BASKETBALL LEGEND
MICHAEL JORDAN, RECOGNIZES THE ALLURE OF HOT AND SPICY.
>> ARE YOU READY? I MADE IT. Y'ALL GOT TO TRY IT.
IT'S A GOOD, YOU KNOW, MENU FOR EVERYBODY TO COME IN
AND BE A PART OF, AND SO FAR THE RESPONSE
HAS BEEN GREAT. >> SOLTORO'S MENU
RATES THE BITE OF ITS FOOD FROM...
TO... >> HOT, HOT, HOT.
>> IN FACT, CUSTOMERS NEED TO SIGN A WAIVER
TO DIG INTO THEIR MOST SCALDING SELECTIONS.
>> THERE YOU GO. GOOD LUCK. >> WE'RE NOT GONNA BE
RESPONSIBLE FOR YOUR MOUTH AND EYE WATERING,
PROFUSE HEAD AND BODY SWEATING, THE LIKELIHOOD OF SCREAMING,
AND/OR BEGGING ON YOUR KNEES TO MAKE IT STOP.
>> I'LL TAKE THE HOTTEST BURRITO YOU HAVE.
>> REALLY? >> YEAH, I'M READY.
>> ALL RIGHT. >> BACK IN, SHALL WE SAY,
HELL'S KITCHEN, CHEF EDWIN MATEO
PREPARES THE SEARING DISH, BUT FIRST HE NEEDS TO GLOVE-UP
TO PROTECT HIMSELF FROM THE HOTTEST CHILE PEPPERS.
>> I DON'T WANT ANY OF THEM TO TOUCH MY SKIN
SO IT GET IRRITATED, SO THAT'S WHAT I'M DOING.
>> CHEF MATEO MAKES HIS SMOKIN' BURRITO WITH FIVE
DIFFERENT CHILE PEPPERS, EACH ONE MOVING FURTHER UP
THE SCOVILLE HEAT SCALE. HE STARTS WITH...
THEN... NEXT...
AND... THEN THE FIERY FINISHERS...
>> THE HABAÑERO PEPPER IS THE ONE THAT'S GONNA
BLOW YOUR MIND AWAY. IT'S THE HOTTEST ONE
THAT I'M GONNA USE IN MY DISH. >> ONCE THE PEPPERS
HAVE BEEN CHOPPED AND MIXED, IT'S TIME TO TURN UP THE HEAT.
>> WELL, IT'S THE HEAT. IT ACTIVATES THE CAPSAICIN
OF THE PEPPERS AND I CAN SEE--
YOU CAN SEE IT RIGHT NOW, THAT'S GONNA MAKE IT MORE SPICY,
AND YOU CAN SEE ME RIGHT NOW, I'M CHOKING OVER HERE.
IT'S A LITTLE HOT. [COUGHING]
>> SCORCHING HABAÑERO SAUCE ADDS THE FINISHING TOUCH.
>> OH! LOOKS GOOD. >> THERE WE GO.
[GASPING, COUGHING] >> I'M GOOD.
MY EYES ARE TEARING UP. MY NOSE IS DRIPPING.
IT'S HOT. AT THIS POINT,
I WOULDN'T EAT IT ANY FURTHER. YEAH, IT'S HOT.
>> HOT STUFF. NO ONE KNOWS MORE ABOUT IT
THAN THE FOLKS HERE AT McILHENNY COMPANY,
SEQUESTERED ON AVERY ISLAND IN LOUISIANA'S COASTAL WETLANDS,
IT'S THE ONLY MANUFACTURER OF AUTHENTIC TABASCO SAUCE.
EACH YEAR FOUR PRODUCTION LINES TURN OUT
CLOSE TO 200 MILLION BOTTLES OF THE WORLD'S MOST POPULAR
HOT SAUCE. >> TABASCO IS REALLY EVERYWHERE,
AND WHEN I MEAN EVERYWHERE, I MEAN IT IS EVERYWHERE.
>> WE BOTTLE IN 20 DIFFERENT LANGUAGES AND DIALECTS.
WE EXPORT TO 160-PLUS COUNTRIES. >> THE SAUCE'S CREATOR,
EDMUND McILHENNY, WAS A LOUISIANA BANKER
WHO WENT BROKE FOLLOWING THE UNITED STATES CIVIL WAR.
IN 1868, HE STUMBLED INTO THE SAUCE-MAKING BUSINESS.
>> HE ACTUALLY MADE IT FOR THE FAMILY TABLE FIRST
AND THEN FRIENDS AND FAMILY SAID YOU KNOW, THIS IS PRETTY GOOD,
WHY DON'T YOU SELL IT? AND HE STARTED OFF SMALL
AND JUST GOT BIGGER AND BIGGER. >> FOR FIVE GENERATIONS,
THE McILHENNY FAMILY CONTINUED THE TRADITION
WITH THE SAME SIMPLE RECIPE, TABASCO PEPPER,
SALT, AND VINEGAR.
MOST OF McILHENNY'S TABASCO PEPPERS ARE GROWN
IN CENTRAL AND SOUTH AMERICA AND SHIPPED TO THE FACTORY.
TRUCKS ARRIVE LOADED DOWN WITH 5,000 GALLONS
OF PEPPER MASH. >> THE MASH IS MADE OF
GROUND-UP PEPPERS, WHICH IS THE SEEDS,
THE SKINS, THE PLACENTA, THE ENTIRE PART OF THE--
ALL OF THE PEPPER JUST GROUND UP.
>> WORKERS PUMP THE MASH INTO 50-GALLON OAK BARRELS,
ONCE USED AT BOURBON DISTILLERIES.
NEXT THE BARRELS ARE SEALED AND A LAYER OF SALT
IS ADDED ON TOP. >> WE PUT THE SALT
ON THE TOP OF THE BARRELS. WHEN THE FERMENTATION STARTS,
IT ACTUALLY PUSHES JUICES UP AND THE WET JUICE
GETS INTO THE SALT. THEN YOU HAVE A LIQUID
ON TOP OF THE BARREL. AFTER IT DRIES,
IT ACTS LIKE A SEAL. IT KEEPS THE AIR
FROM GOING BACK IN. >> McILHENNY STORES 60,000
BARRELS IN A HUGE WAREHOUSE AND LEAVES THEM TO AGE
FOR THREE LONG YEARS. >> AND WE STILL ARE NOT
QUITE SURE WHAT GOES ON DURING THAT AGING PROCESS.
WE REALLY AREN'T SURE ABOUT THE CHEMICAL PROCESSES
OR ACTUALLY WHAT'S HAPPENING TO THE MASH,
AND IT STILL REMAINS A MYSTERY TO US.
>> AFTER THE LENGTHY WAIT, THE BARRELS ARE FINALLY OPENED,
AND THE AGED MASH HEADS TO THE MIXING PLANT
FOR THE FINAL INGREDIENT: VINEGAR.
1,400 GALLONS OF VINEGAR IS MIXED WITH 3,000 POUNDS OF MASH
AND BLENDS FOR UP TO 28 DAYS. VINEGAR ADDS PUNGENCY,
BUT JUST AS IMPORTANT, IT DILUTES
THE CAPSAICIN MIXTURE. THIS SCALES DOWN THE HEAT LEVEL
FROM 50,000 TO 4,000 SCOVILLE UNITS.
>> 50,000 IS TOO HOT, NO ONE LIKES 50,000.
YOU KNOW, YOU TAKE IT AND IT BURNS YOUR MOUTH.
>> ONE VAT LIKE THIS PRODUCES ABOUT 1,600 GALLONS
OF FINISHED SAUCE. FOUR VATS HOLD MORE
THAN EDMUND McILHENNY BREWED IN HIS ENTIRE LIFETIME.
THE MASSIVE QUANTITIES CREATE A PROBLEM.
THE COMBINATION OF PEPPERS, SALT AND VINEGAR
PRODUCE ACIDIC FUMES, MAKING IT DIFFICULT TO BREATHE.
SURPRISINGLY, MOST WORKERS DON'T SEEM TO NOTICE.
>> IF YOU'VE BEEN HERE LONG ENOUGH, YOU GET USED TO
THAT CAUSTIC ENVIRONMENT, BEEN HERE A WHILE
YOU STOP COUGHING. [COUGHS] I HAVEN'T BEEN
UP HERE IN A WHILE, SO IT'S CATCHING ME AS WELL.
>> METAL AND MACHINES ARE NO MATCH FOR TABASCO FUMES.
>> WE HAVE TWO FORKLIFTS, BASICALLY THE SAME MODELS,
AND THIS ONE'S NEW. IT HASN'T BEEN EXPOSED
TO THE HARSH CONDITIONS OF PROCESSING OF TABASCO.
THIS ONE HAS BEEN EXPOSED FOR THREE YEARS.
EVERYTHING IS GONE. SO THIS ONE HAS ABOUT ANOTHER
SIX MONTHS OR SO LEFT IN IT, AND THEN WE'LL GET RID OF IT.
>> TRADITION GIVES WAY TO HIGH TECHNOLOGY
DURING THE PACKAGING PROCESS. MACHINES FILL, LABEL
AND BOX THE PRODUCT AT A RATE OF 300 BOTTLES A MINUTE,
750,000 BOTTLES EACH DAY. >> IT CONTINUES TO GET MORE
AND MORE POPULAR. WE CONTINUE TO GET
MORE AND MORE PEOPLE INTERESTED IN EATING HOT FOOD.
AS WE SAY, "DEFENDING THE WORLD
AGAINST BLAND FOOD FOR 140 YEARS,"
AND WE'LL CONTINUE TO DO IT FOR ANOTHER 140.
>> WHILE McILHENNY PULLS THEIR HOT SAUCE DOWN
TO A RELATIVELY COMFORTABLE 4,000 SCOVILLE UNITS,
OTHERS WANT TO TURN THE DIAL UP, WAY UP.
AND THAT JUST MIGHT TAKE SOME OF THIS...
>> OH, LORD! >> THE HOTTEST CHILE PEPPER
IN THE WORLD. >> YOU BETTER GET ME
SOMETHING COLD IN A MINUTE, OTHERWISE I'M GONNA FALL OVER.
"HOT & SPICY" WILL RETURN ON "MODERN MARVELS"
HERE ON HISTORY. >> WE NOW RETURN
TO "HOT & SPICY" ON "MODERN MARVELS."
IN THE LAST FEW DECADES SOME HAVE CONVERTED
TO HOT AND SPICY WITH AN ALMOST RELIGIOUS FERVOR.
>> JUST PAIN, PAIN AND PLEASURE, MAN.
[TRAIN WHISTLE] >> WELCOME TO PASCAGOULA,
MISSISSIPPI, WHERE PILGRIMS FROM ACROSS THE UNITED STATES
ARE ON A QUEST FOR THE ULTIMATE BURN.
THIS PILGRIMAGE SITE IS KNOWN SIMPLY AS
THE CHILI COOK-OFF. >> LADIES AND GENTLEMEN,
LIGHT YOUR STOVES. >> THE HEAT IS ON
AT THE SOUTHERN MISSISSIPPI REGIONAL CHILI COOK-OFF.
THIS IS ONE OF 300 EVENTS HELD EACH YEAR
WHERE CHILI-HEADS FACE OFF IN A BATTLE OF THE BURN.
>> THEY HAVE THREE HOURS TO PREPARE THEIR CHILI.
IT HAS TO BE MADE ON SPOT AND ONCE THAT TIME IS UP,
THEY TURN IN A SAMPLE CUP FOR JUDGING.
>> WITH NO TIME TO WASTE, COOKERS MAKE FAST USE
OF PREPACKAGED SPICES AND CHILI POWDER CONCENTRATES.
>> TO MAKE YOUR POT OF CHILI A WINNER YOU NEED GROUND MEAT,
SAUCE, AND SECRET SPICES.
THIS IS WHAT GIVES IT A SPECIAL KICK,
MY SPECIAL BLEND OF POWDERS AND SPICES.
I JUST ADD SOME AND GO. CHILI POWDERS ARE VERY
IMPORTANT BECAUSE THEY WILL ADD THE FLAVOR, ADD THE HEAT.
>> YOU HAVE A NICE ARRAY THAT YOU CAN GO MILD, MEDIUM, HOT,
HOTTER, AND THEN WOW, HA! >> THIS POT OF CHILI TODAY,
MY GOAL IS TO BRING PEOPLE TO THEIR KNEES...
>> WHOO! >> ...AND MAKE 'EM CRY AND SWEAT
LIKE THEY'VE NEVER SWEATED BEFORE.
>> I WANT SOME MORE, BUT IT'S HOT. HA HA HA!
>> SAVORING THE SIZZLE IS NOTHING NEW.
THE CHILE PLANT GROWS WILD IN SOUTH AND CENTRAL AMERICA.
IN 4000 B.C., CHILE PEPPERS WERE DOMESTICATED
IN WHAT IS NOW ECUADOR AND PERU. BY THE 7th CENTURY A.D.,
THEY HAD SPREAD TO THE AREAS OF MEXICO AND THE CARIBBEAN.
>> NATIVES REFER TO THE FIERY FRUIT
SIMPLY AS A CHILE. THEN WHEN COLUMBUS ARRIVED
IN THE CARIBBEAN, HE DESCRIBED
THIS PEPPER-LIKE HEAT IN THE DISHES SERVED TO HIM
BY THE NATIVE PEOPLES, AND HE CALLED IT AJI,
WHICH IS LOOSELY TRANSLATED TO MEAN PIMENTO
OR PEPPER IN SPANISH, AND SO WE MISTAKENLY NOW
CALL CHILES, PEPPERS. >> TRUE CHILE PEPPERS BURN
WITH AN ENTIRELY DIFFERENT CHEMISTRY
THAN THE BLACK PEPPERS COLUMBUS KNEW.
CHILI, THE FOOD DISH, IS SHORT FOR THE SPANISH TERM...
>> CHILI COOKERS, PLEASE TURN YOUR CHILI IN.
>> NOW IT'S TIME TO JUDGE WHO HAS THE RIGHT HOT STUFF
IN PASCAGOULA. >> WHEN YOU'RE JUDGING A CHILI,
WHEN YOU MAKE A TASTE, YOU'RE LOOKING
FOR THAT RECOGNITION WITH THAT BITE,
SOMETHING THAT MAKES YOU WANNA TASTE THAT AGAIN.
>> THE WINNER OF THE SOUTH MISSISSIPPI
REGIONAL CHILI CHAMPIONSHIP, JEFF NETSER.
>> I THINK THE TREND OF THE COMPETITION IS STARTING
TO BECOME A LITTLE BIT STRONGER, LITTLE MORE BOLDER IN FLAVOR
AND A LITTLE HOTTER. >> APPARENTLY, I HAD
A REAL GOOD FLAVOR AND ENOUGH BITE AND OOMPH TO IT
TO MAKE IT STAND OUT AMONGST THE CROWD.
>> BUT THAT BITE IS JUST KID STUFF COMPARED
TO A NEW CHILE PEPPER IN TOWN. AND IT'S SIMPLY
THE HOTTEST IN THE WORLD. >> I'M STARTING TO SWEAT
IN PLACES I DIDN'T KNOW I COULD. >> OH, GOD. WHOO!
>> INTRODUCING THE BHUT JOLOKIA, AN EXOTIC NEW PEPPER FROM INDIA
RATED AT OVER 1 MILLION SCOVILLE HEAT UNITS.
>> I THOUGHT THIS WAS JUST A NATURAL
BECAUSE WE'D BE GOING INTO UNCHARTED TERRITORY.
>> FOR THE TRULY BRAVE AT HEART, CAJOHNS FIERY FOODS
IN COLUMBUS, OHIO, SPECIALIZES IN BHUT JOLOKIA-LACED ITEMS
LIKE LETHAL INGESTION JOLOKIA, KISS MY BHUT HOT SAUCE
AND JOLOKIA MADNESS. >> THESE ARE THE BHUT JOLOKIA.
THESE ARE VERY DIFFERENT FROM OTHER CHILE PEPPER TYPES.
THEY HAVE A VERY STRANGE-LOOKING POD.
IT'S VERY WRINKLY AND BUMPY, VERY STRANGE-LOOKING COMPARED
TO OTHER CHILE PEPPERS. NOW IF YOU TAKE
THIS BHUT JOLOKIA PEPPER, THE WORLD'S HOTTEST
CHILE PEPPER, OPEN IT UP AND LOOK ON THE INSIDE,
YOU CAN'T SEE THE CAPSAICIN 'CAUSE IT'S THE SAME COLOR
AS THE VEINS. NOW, THE REASON
THESE BHUT JOLOKIA PEPPERS ARE SO HOT
IS BECAUSE THE CAPSAICIN IS ON THE ENTIRE PLACENTA
OR THE VEIN, WHEREAS IN THE HABAÑERO,
IT WAS ONLY IN THE GLANDS. BUT ON HERE THEY'RE SO HOT
BECAUSE IT COVERS THE ENTIRE VEIN.
>> HEROIC VOLUNTEERS AT THE INSTITUTE AGREED
TO DEMONSTRATE THE BHUT'S BURN AGAINST OTHER POPULAR
CHILE PEPPERS. FIRST...
NOW... AND FINALLY...
>> NOT REALLY THAT HOT, THIS CHILE.
>> I'M LIKE, I CAN'T EVEN BREATHE IT'S SO HOT.
>> I'M PROBABLY GONNA START CHOKING IN A MINUTE.
IT IS RIDICULOUSLY HOT, PROBABLY THE HOTTEST THING
I'VE EVER EATEN. [HICCUPS]
MY EARS ARE STARTING TO BURN. MY NOSE IS STARTING
TO RUN ALREADY. I CAN'T.
IT'S MESSED UP. [HICCUPS, COUGHS]
>> SINCE THE BHUT TAKES NO PRISONERS,
ONLY A FEW SAUCE MAKERS CONFRONT IT.
BUT AT CAJOHNS' PLANTS, THEY LOOK FORWARD
TO MONTHLY SHIPMENTS FROM INDIA OF FIVE-GALLON BUCKETS
FILLED WITH BHUT MASH AND BOXES CONTAINING
THE CONCENTRATED CHILE POWDER. SPECIAL PRECAUTIONS
ARE NEEDED TO DEAL WITH THIS SEARING TREASURE.
>> WHAT WE HAVE HERE IS OUR BHUT JOLOKIA SALSA.
>> THE BRAVE WORKERS CAREFULLY ADD THE MASH.
THEN THEY TAKE EVEN MORE PRECAUTIONS,
GEARING UP WITH A RESPIRATOR FOR THE CONCENTRATED
BHUT POWDER. >> ONE POUND OF POWDER
IS EQUAL TO 10 POUNDS OF FRESH CHILES.
IT CREATES QUITE A BIT OF SINUS DISCOMFORT,
SO WE PUT IT IN WITH THE RESPIRATOR.
IT'S THE FINAL TOUCH THAT WE DO. >> THE SIZZLING SALSA
IS BOTTLED AND SOLD AT CAJOHNS FIERY FOOD STAND
WHERE DARING CUSTOMERS GIVE THE BLAZING PEPPER A TASTE TEST.
>> YEAH. I FEEL THAT. >> UNH! BETTER YOU PUT MY HEAD
IN AN OVEN AT ABOUT 500 DEGREES. >> OUCH!
I DON'T THINK I SHOULD'VE DONE THAT ONE.
>> THEN THERE'S JONATHAN ALFRED,
A TRUE CHILE-HEAD CONNOISSEUR, WHO GULPS DOWN THE PEPPER
ALMOST LIKE IT'S CANDY. >> YEAH, THAT'S
A BEAUTIFUL SAUCE, VERY COMPLEX.
MMM. OH, BOY, IS IT HOT.
BUT IT'S WONDERFUL. >> NO ONE HAS THE TOLERANCE
THAT THIS GENTLEMAN HAS. HE EATS THIS LIKE A SNACK,
LIKE SOMEONE WOULD EAT POPCORN. >> JUST THAT NEXT LEVEL
OF INTENSITY. WE NEED SOMETHING
THAT HIGH-TEST. WHOO.
>> PEOPLE GENERALLY LIKE THE HOT BURN
BECAUSE IT REPRESENTS A CONSTRAINED RISK.
SO IT'S MUCH LIKE RIDING A ROLLER COASTER,
THE THRILL YOU GET OF DEFYING DEATH
AND YOU KNOW YOU'RE NOT GONNA DIE.
>> BUT MANY JUST WANT THE FIRE OUT--FAST.
>> FREAKIN' HOT. >> BUT WATER
WON'T STOP THE BURN. IT ACTUALLY SPREADS
THE CAPSAICIN OIL AROUND. >> WOW.
>> IT'S WORSE THAN IT WAS BEFORE.
I'M NOT SURE IF THE WATER'S HELPING, BUT--
>> DAIRY PRODUCTS SUCH AS MILK OR ICE CREAM
WORK MUCH BETTER. >> AHH. OH, THIS HELPS.
THIS HELPS A LOT. THIS HELPS A LOT.
>> MILK CONTAINS A PROTEIN CALLED CASEIN,
AND CASEIN BINDS OR LATCHES ONTO THE CAPSAICIN
AND WASHES IT AWAY MUCH LIKE A DETERGENT.
>> EVEN AFTER THE MOUTH BURN GOES AWAY,
CAPSAICIN ISN'T FINISHED WITH YOU.
>> LAST TIME I'LL EAT ONE OF THOSE.
>> ONCE WE INGEST HOT AND SPICY FOOD,
OUR STOMACHS SECRETE AN EXCESS OF HYDROCHLORIC ACID
TO DIGEST IT. NORMALLY A SPHINCTER MUSCLE
KEEPS THE ACID FROM FLOWING UPWARD.
BUT FOR SOME OF US, THE MUSCLE DOESN'T CLOSE TIGHT ENOUGH
AND THE HYDROCHLORIC ACID OVERFLOWS INTO THE ESOPHAGUS.
THIS CONDITION IS COMMONLY KNOWN AS HEARTBURN.
COMMERCIAL ANTACID PRODUCTS MADE OF CHEMICAL-BASE MATERIALS,
GENERALLY CALCIUM HYDROXIDE, NEUTRALIZES THE STOMACH ACID.
BUT WHAT IF YOU COULD STOP THE BURN BEFORE IT STARTS?
A NEW GENERATION OF PAIN-RELIEF PRODUCTS
MAY HAVE THE ANSWER. THEY'RE CALLED H2 BLOCKERS.
H2 STANDS FOR HISTAMINE 2, A COMMON CHEMICAL IN THE BODY.
ITS ROLE IS TO SIGNAL CELLS IN THE STOMACH TO RELEASE ACID.
THESE NEWER MEDICINES SET UP A SORT OF A CHEMICAL ROADBLOCK,
INTERRUPTING THE SIGNALS, REDUCING THE AMOUNT
OF HYDROCHLORIC ACID IN THE STOMACH.
>> SO THAT WAY YOU WOULD TAKE THIS
BEFORE YOU EAT, AND THEN WHILE YOU ARE EATING
YOU WILL NOT HAVE THESE CELLS ACTUALLY SECRETING ACID.
>> BUT CHILES AREN'T THE ONLY BURN AROUND.
HORSERADISH... [COUGHS, GASPS]
MUSTARD... >> OH, MAN!
>> AND WASABI... >> OH, WHOA. AAH. OH-HO!
>> ...HAVE PERFECTED A WHOLE NEW WAY
TO MAKE YOU SWEAT. "HOT & SPICY" WILL RETURN
ON "MODERN MARVELS" HERE ON HISTORY.
>> WE NOW RETURN TO "HOT & SPICY"
ON "MODERN MARVELS." THEY MIGHT APPEAR TO BE
LESS THAN APPETIZING, BUT THESE COARSE, THICK ROOTS
ARE THE SOURCE OF ONE OF OUR OUR FAVORITE
HOT AND SPICY CONDIMENTS: HORSERADISH.
EACH YEAR, UNITED STATES MANUFACTURERS
PRODUCE 6 MILLION GALLONS OF THE CREAMY SAUCE.
THE MOREHOUSE FOOD PROCESSING PLANT
IN THE CITY OF INDUSTRY, CALIFORNIA,
MAKES 20 DIFFERENT HORSERADISH BRANDS.
THEY ROLL OUT 5,000 JARS DAILY. EASILY THE HOTTEST BRAND,
ATOMIC HORSERADISH, IS MADE FOR A NUMBER
OF DISTRIBUTORS, INCLUDING TRUE NATURAL TASTE.
>> THIS IS ATOMIC HORSERADISH, AND IT IS APTLY NAMED.
IT HAS EXTRAORDINARY HEAT, BUT A TREMENDOUS AMOUNT
OF FLAVOR. >> UNLIKE CHILE PEPPERS,
THERE ISN'T A SCALE TO MEASURE HORSERADISH HEAT.
YOU'VE GOTTA TASTE IT. >> OOH! OHH! AAH!
OH-HO! AAH! [COUGHS] AAH.
>> EASY FOR YOU TO SAY. BUT HORSERADISH HEAT COMES
FROM A VOLATILE OIL ENZYME CALLED ISOTHIOCYANATE
LOCATED IN THE PLANT'S ROOT. UNLIKE CAPSAICIN, WHICH AFFECTS
THE LIPS AND TONGUE, THE VOLATILE HORSERADISH OIL
DISSIPATES QUICKLY IN THE MOUTH AND FLOATS UP TO THE SINUSES
AS A VAPOR. THAT'S WHY YOUR NOSE
AND EYES BURN. >> MY FACE FEELS VERY FLUSHED,
VERY WARM, VERY PLEASANT. MY SINUSES ARE TOTALLY CLEAR.
>> THE HORSERADISH PLANT IS NATIVE TO EASTERN EUROPE
AND WESTERN ASIA, BUT TODAY, UP TO 85%
OF THE WORLD'S SUPPLY COMES FROM ILLINOIS.
THE NAME HORSERADISH COMES FROM THE WORD "HORSE,"
AN OLD ENGLISH TERM MEANING ROUGH OR COARSE,
AND REFERS TO THE PLANT'S ROOT. >> THESE ARE HORSERADISH ROOTS.
THEY'RE BLAND, HAVE NO FLAVOR OR TASTE AT ALL.
I CAN ACTUALLY TAKE A BITE OUT OF ONE.
THERE'S NO HEAT. >> THE TRICK TO BRINGING ON
THE HEAT IS TO GRATE OR CRUSH THE ROOT, RELEASING THE VOLATILE
OIL ENZYMES. THE PROCESS BEGINS
AS WORKERS FEED THE ROOTS INTO A CRUSHING MACHINE.
THE PULP IS SENT TO A 100-GALLON HOLDING TANK.
AS WITH TABASCO SAUCE, VINEGAR IS ADDED,
BUT IN THE CASE OF HORSERADISH, ACETIC ACID IN VINEGAR
REACTS WITH THE VOLATILE OIL ENZYMES, AND ARRESTS OR STOPS
THE HEAT LEVEL. THE RESULT IS A CREAMY MIXTURE
BOTTLED AND SEALED IMMEDIATELY TO KEEP THE VOLATILE OIL
FROM DISSIPATING. SO WHAT GIVES ATOMIC HORSERADISH
THAT EXTRA BLAST? >> THE HORSERADISH ROOTS WERE
GROUND TO A FINE-PARTICLE SIZE BECAUSE THE FINER THE GRIND,
THE GREATER THE AMOUNT OF THE HEAT AND THE FLAVOR.
>> ALSO THE VINEGAR, WHICH STOPS HORSERADISH HEAT,
IS ADDED AT A LATER POINT. IT ALL ADDS UP TO THIS.
[COUGHS, GASPS] OOH! AHH! MY PALATE IS BURNING
AND MY NASAL PASSAGES ARE CLEAR. >> ANOTHER MEMBER
OF THE HORSERADISH FAMILY HAS COMPLEMENTED SUSHI
FOR CENTURIES: WASABI.
>> IT'S KNOWN TO HAVE ANTIBACTERIAL PROPERTIES,
SO THERE'S A VERY STRONG CONNECTION BETWEEN THE RAW FISH
AND THE CONSUMPTION OF WASABI. >> WASABI GROWS NATURALLY
ALONG STREAMBEDS IN JAPAN. FEW PLACES,
INCLUDING THE UNITED STATES, ARE SUITABLE FOR LARGE-SCALE
CULTIVATION OF THE WASABI ROOT, MAKING IT EXPENSIVE.
THE PASTE IS ANYWHERE FROM $75 TO $100 A POUND.
SO THE GREEN STUFF AT MOST SUSHI RESTAURANTS
PROBABLY ISN'T WASABI, BUT A MIXTURE OF HORSERADISH
AND FOOD COLORING. >> AND YOU'LL NOTICE
THE GREEN COLOR COMES FROM THE FOOD COLORING
AND THAT MIMICS THE NATURAL COLOR
OF THE AUTHENTIC WASABI ROOT. >> SO WHAT'S REAL WASABI LIKE?
>> WHOO. WHOA-HO! WOW! UNH!
[COUGHS] OH! AAH. WOW!
THAT IS WASABI. >> THERE'S ANOTHER POPULAR
CONDIMENT THAT PACKS A PUNCH, AND IT'S PROBABLY
IN YOUR REFRIGERATOR: MUSTARD.
OVER 30 MILLION GALLONS OF THE STUFF IS PROCESSED YEARLY
IN THE UNITED STATES. MOREHOUSE FOODS
TURNS OUT OVER 20 BRANDS AT A RATE OF 10,000 JARS A DAY.
MUSTARD MAKING BEGINS WITH SEEDS DELIVERED
IN 500-POUND SACKS. THE SEEDS CONTAIN
TWO VOLATILE OILS... THE SEEDS MUST BE BROKEN OPEN
TO RELEASE THE VOLATILE OILS. CRACKING MACHINES REDUCE
THE SEEDS TO COARSE PARTICLES THAT ARE MIXED WITH WATER
AND VINEGAR TO MAKE A PASTE. >> SINCE WE ALL KNOW
THAT MUSTARD IS YELLOW, THIS IS ADDED TO IT:
AN INDIAN SPICE, TURMERIC, AND IT'S BLENDED
INTO THE MUSTARD AND COMES OUT A BRIGHT YELLOW.
>> WORKERS ADD OTHER SPICES FOR A VARIETY OF FLAVORS.
GRINDERS SMOOTH THE MIXTURE INTO A CREAM
THAT IS PACKAGED AS THE FINAL PRODUCT,
BUT TO REALLY TURN ON THE HEAT, THE SEEDS ARE GROUND
TO A CONCENTRATED FLOUR-LIKE POWDER
THAT RETAINS MORE VOLATILE OIL. JUST ADD WATER.
WESTERNERS HAVE ENJOYED MUSTARD FOR THOUSANDS OF YEARS,
BUT MORE THAN 500 YEARS AGO, SOME SET SAIL TO SATISFY
THE INSATIABLE CRAVING TO SPICE THINGS UP.
IN DOING SO, THEY ALTERED THE COURSE OF HISTORY.
"HOT & SPICY" WILL RETURN ON "MODERN MARVELS"
HERE ON HISTORY. >> WE NOW RETURN
TO "HOT & SPICY" ON "MODERN MARVELS."
THERE'S HOT... >> WHOO.
>> AND THEN THERE'S SPICY. EACH YEAR
THE UNITED STATES CONSUMES MORE THAN 1 BILLION POUNDS
OF SPICES. TO COOK WITH AN EXTRA KICK,
LOOK NO FURTHER THAN BALTIMORE, MARYLAND.
SINCE 1889, McCORMICK & COMPANY HAS BEEN THE GLOBAL LEADER
IN SALES OF SPICES, HERBS, AND SEASONINGS.
McCORMICK FINDS ITS SPICES FROM THE FAR REACHES
OF THE EARTH. THE GLOBAL ADVENTURES
OF AL GOETZE, THE COMPANY'S SPICE BUYER,
HAS EARNED HIM THE NICKNAME "INDIANA JONES"
OF THE SPICE INDUSTRY. >> WE GO TO THESE VERY UNIQUE,
OFF-THE-BEATEN-PATH PLACES AND WE RUN INTO SOME
VERY SCARY TIMES AND UNUSUAL SITUATIONS
AND EAT THESE MOST INCREDIBLE, DIFFERENT THINGS
IN ALL THESE DIFFERENT LOCATIONS AROUND THE WORLD.
>> WHAT PART OF THE PLANT WILL YIELD A SPICE?
JUST ABOUT EVERY PART. >> FOR EXAMPLE,
IT CAN BE THE OUTER BARK OF A CINNAMON TREE.
HERE ARE STICK CINNAMON. IT CAN BE THE ROOT OF GINGER.
IT CAN BE THE FRUIT OF THE NUTMEG TREE.
>> THE MOST POPULAR SPICE IN THE UNITED STATES
IS BLACK PEPPER. MORE THAN 110 MILLION
POUNDS A YEAR IS CONSUMED. >> IF YOU LOOK
AT A PEPPER BERRY, THAT OUTER SKIN WHICH IS
WHAT HOLDS THE BURNING SENSATION THAT WE HAVE
IS A CHEMICAL COMPONENT CALLED PIPERINE,
AND THAT'S WHAT SETS OFF THAT BURNING SENSATION
IN YOUR MOUTH. WHAT ALSO ADDS TO IT
IS THE VOLATILE OIL, AND THAT GIVES IT
THE FANTASTIC PEPPER AROMA. THAT'S ACTUALLY IN THE CENTER
OF THE PEPPER BERRY. AND LET ME JUST BITE INTO ONE
AND SHOW YOU. YOU CAN SEE THE WHITE CENTER
OF THE PEPPERCORN. THIS IS WHERE
THE VOLATILE OIL COMES FROM THAT ADDS THE FLAVOR AND AROMA.
>> GRINDING BEGINS AS WORKERS DROP 110-POUND BAGS
OF RAW PEPPERCORNS INTO A COLLECTION TANK.
NEXT ROLLER-MILL MACHINES GRIND THE PEPPERCORNS
INTO SMALLER AND SMALLER PARTICLES, BUT NOT TOO FINE.
THE KEY IS TO RETAIN BOTH THE HOT PIPERINE OUTSIDE
AND THE FLAVORFUL PULP INSIDE. NEXT COMES PACKAGING.
>> HERE YOU SEE McCORMICK'S BLACK PEPPER CAN
MADE OF TIN. IT'S BEEN PRODUCED
IN THIS CAN FOR DECADES. IT'S AN ICONIC SYMBOL
TO AMERICA. WE CAN FILL APPROXIMATELY
150 CANS PER MINUTE. THAT'S 6,400 CANS PER HOUR
OR 150,000 CANS A DAY. >> TODAY BLACK PEPPER
HAS A PLACE IN MOST EVERY KITCHEN CUPBOARD,
BUT AT ONE TIME IT AND OTHER SPICES
WERE CONSIDERED EXTREMELY RARE. SINCE 2000 B.C.,
CINNAMON, PEPPER, NUTMEG AND CLOVES
WERE HARVESTED IN THE MIDDLE EAST,
INDONESIA AND CHINA. BEGINNING IN 1095,
THE CRUSADES OPENED AND EXPANDED ALREADY EXISTING
SPICE ROUTES TO EUROPEANS, AS WARRIORS RETURNED
FROM THE MIDDLE EAST LOADED WITH SILK
AND SPICE TREASURES. THE NEW FLAVORS
WERE AN IMMEDIATE HIT FOR PALATES USED TO BLAND FOODS.
AFTER THE OTTOMAN EMPIRE CONQUERED CONSTANTINOPLE
IN 1453, TURK AND ARAB MERCHANTS TIGHTLY CONTROLLED
AND TAXED GOODS TRAVELING THE SPICE ROUTES.
THIS MADE SPICES EXTREMELY EXPENSIVE.
>> THERE WAS A TIME WHEN THE VALUE OF BLACK PEPPER
WAS EQUAL TO THE VALUE OF GOLD. >> IN 1492, CHRISTOPHER COLUMBUS
UNDERTOOK HIS HISTORIC VOYAGE WITH HOPES OF DISCOVERING
A FAST, INEXPENSIVE SPICE ROUTE. INSTEAD OF FINDING CHEAP SPICES,
HE STUMBLED UPON THE AMERICAS. >> THE HISTORY
OF WORLDWIDE TRADE IS REALLY ABOUT THE QUEST FOR SPICES.
>> THAT QUEST CONTINUES WITH RESEARCH AND DEVELOPMENT
OF NEW SPICY PRODUCTS AT McCORMICK.
A DESCRIPTIVE ANALYSIS PANEL EVALUATES AND TESTS PEPPER
MADE INTO A TEA SOLUTION. PEPPER AFFECTS US
IN THREE DISTINCT WAYS. LIKE CAPSAICIN, PIPERINE BINDS
TO OUR TONGUE'S RECEPTORS, GIVING US THE SENSATION OF HEAT.
SIMILAR TO HORSERADISH, OLFACTORY NEURONS IN OUR NOSES
SENSE VOLATILE OIL VAPORS. BUT ALSO WITH PEPPER,
OUR TASTE BUDS REGISTER SEVERAL NOTES FOR FLAVORS
AND SPICES. ALL OF THESE SIGNALS ARE SENT
TO THE BRAIN. McCORMICK'S CRAFTS
HEAT AND FLAVORS TO SUIT VARIOUS TYPES OF FOOD.
THE PANEL RATES AND RECORDS THEIR FINDINGS
ON A COMPUTER SCALE. >> THIS SAMPLE
IS STRONGER IN HEAT, AND THIS IS ACTUALLY GOING TO BE
CLOSER IN APPROACHING A "STRONG" ON THE INTENSITY SCALE.
THIS WOULD BE RATED AT ABOUT A 13.
>> A LITTLE COMPUTER CRUNCHING AND THEN A CONCLUSION.
>> THIS PARTICULAR SAMPLE HAD A GOOD CEDAR/WOODY NOTE,
HAD A NICE PINE FLAVOR TO IT. REALLY STRONG HEAT.
THIS WOULD BE A GREAT SAMPLE FOR LEMON PEPPER CHICKEN.
>> SPICY HOT INGREDIENTS DO MORE THAN JUST ADD FLAVOR TO FOOD.
IT'S NOT SURPRISING THAT THEY CAN ALSO DELIVER PAIN.
>> OH, GOD! AAH! >> BUT WHAT IS SURPRISING
IS THAT SOMEDAY SOON, THEY MAY ELIMINATE PAIN.
"HOT & SPICY" WILL RETURN ON "MODERN MARVELS"
HERE ON HISTORY. >> WE NOW RETURN
TO "HOT & SPICY" ON MODERN MARVELS.
CAPSAICIN IN CHILE PEPPERS DELIVERS THE HEAT MANY SAVOR.
>> IT'S RELENTLESS, BUT IT'S WONDERFUL.
>> BUT IT CAN ALSO BE LOCKED AND LOADED INTO A POTENT WEAPON.
>> THE STRENGTH AND EFFECTIVENESS
OF PEPPER SPRAYS IS CAPSAICIN. THAT'S WHAT GIVES
THE PEPPER SPRAY ITS BITE AND ITS INCAPACITATION.
>> ONE OF THE LARGEST PRODUCTION FACILITIES IS
SECURITY EQUIPMENT CORPORATION IN FENTON, MISSOURI,
MAKERS OF SABRE PEPPER SPRAY. THEIR PRODUCTS
INCLUDE SMALL CANISTERS WITH A RANGE OF UP TO 12 FEET
TO HEFTY CROWD-CONTROL UNITS THAT SHOOT UP TO 25 FEET.
>> SO AS OUR SLOGAN SAYS, "MAKING GROWN MEN CRY,
BAD GUYS BEWARE." >> GET ON THE GROUND.
>> SINCE 1990, PEPPER SPRAY HAS BEEN THE GO-TO WEAPON
FOR LAW ENFORCEMENT AS A NONLETHAL MEANS
TO SUBDUE UNCOOPERATIVE OR VIOLENT PERPETRATORS.
SHORTLY AFTER, THE REST OF US JOINED IN.
EACH YEAR THE COMPANY TURNS OUT OVER 1 MILLION CANISTERS
OF PERSONAL PROTECTION SPRAY, SABRE RED.
>> THIS HAS THE STRONGEST CONCENTRATION
OF ACTIVE INGREDIENTS, THE HIGHEST CAPSAICIN
OF THE SPRAYS WE MAKE. >> CAPSAICIN ARRIVES
IN FIVE-GALLON BUCKETS. IN THIS STATE IT HAS
THE CONSISTENCY OF THICK SYRUP AND A SCOVILLE RATING
OF UP TO 5 MILLION HEAT UNITS. THAT'S CLOSE TO FIVE TIMES
AS HIGH AS THE WORLD'S HOTTEST CHILE PEPPER.
WORKERS BEGIN THINNING OUT THE CAPSAICIN BY MIXING IT
WITH AN EXACT MEASURE OF WATER AND ALCOHOL.
THIS BRINGS THE SCOVILLE RATING DOWN TO 200,000 UNITS.
NEXT, MACHINES FILL CANISTERS WITH THE PEPPER SOLUTION
AND PUMPS PRESSURIZE THE CANS WITH A NITROGEN PROPELLANT.
WORKERS FINISH THE PROCESS BY HAND-FITTING THE NOZZLES
AND TRIGGER DEVICES. NOW THE PRODUCT IS READY
FOR ACTION. DAVID NETTLES FROM
SECURITY EQUIPMENT CORPORATION HAS VOLUNTEERED TO DEMONSTRATE
THE SPRAY'S STOPPING POWER. >> ONCE THE PEPPER SPRAY
COMES IN CONTACT, IT'S AN INFLAMMATORY.
THE CAPILLARIES OF THE EYES DILATE, CAUSING THE EYES
TO CLOSE INVOLUNTARILY. >> OH! IT'S BURNING.
I CAN'T OPEN MY EYES 'CAUSE THE STUFF'S GOING IN 'EM
AND IT'S BURNING. >> THE NOSE RUNS,
THERE'S SNEEZING, COUGHING. >> EVERYTHING IS BURNING:
MY EYES, MY NOSE, MY MOUTH. THERE'S NO WAY THAT,
ONCE YOU GET THIS IN YOUR FACE, THAT YOU'RE GONNA DO ANYTHING.
>> WASHING OUT OF THE EYES AND FACE WITH WATER
WILL EASE THE EFFECTS. IN ABOUT HALF AN HOUR,
OUR VOLUNTEER IS BACK TO NORMAL...
SOMEWHAT. [BLOWING NOSE]
[COUGHING] IT'S NO SURPRISE CAPSAICIN SPRAY
CAN BRING ON THE PAIN. HOWEVER,
IN AN ASTOUNDING DISCOVERY, MODERN MEDICINE IS LEARNING
THAT THE OIL MAY BE CAPABLE OF JUST THE OPPOSITE:
RELIEVING PAIN. IN 2006, SCIENTISTS DISCOVERED
CAPSAICIN CAN DIMINISH PAIN IN RATS WITHOUT THE NEGATIVE,
NUMBING SIDE EFFECTS OF SOME OTHER DRUGS.
CAPSAICIN WORKS IN CONJUNCTION WITH A SPECIAL ANESTHETIC
BY ACTING AS A GUIDE. IT TARGETS AND UNLOCKS
ONLY PAIN-SENSING NEURONS FOR THE DRUGS TO PASS THROUGH.
MOTOR NEURONS USED FOR MOVEMENT ARE IGNORED BY CAPSAICIN,
WHICH KEEPS THE DRUGS FROM ENTERING.
AS A RESULT, THERE IS NO NUMBNESS
OR LOSS OF MUSCLE CONTROL. TESTS ON RODENTS MAY RESULT
IN CAPSAICIN BEING USED IN SURGERY
AND DENTAL PROCEDURES. WHILE SCIENCE IS DEVELOPING
TECHNOLOGIES TO WORK WITH THE BURN WE LOVE...
TODAY THERE'S NO DENYING THE BURN IS HERE TO STAY.
>> I MAY BE LOSING MY VOICE A LITTLE BIT HERE,
BUT IT KEEPS GETTING WARMER AND WARMER.
>> YOU REALLY RARELY FIND SOMEBODY THAT SAYS,
"WELL, I'VE TRIED HOT AND SPICY, "AND NOW I'VE GONE BACK
TO BLAND," AND SO I THINK PEOPLE ARE GOING
TO SEEK FLAVOR AND FIRE ALL THROUGHOUT THE REST OF TIME.
>> THERE'S THIS EUPHORIC RUSH, IT'S LIKE A, IT'S JUST A RUSH.
>> OH, HO. OH! AAH! >> WHOO!
>> MY MOUTH IS ON FIRE, FIRE! CAPTIONING PERFORMED BY
AEGIS RAPIDTEXT
