评论
打印
The standard measure of a food's spiciness is its rating on the Scoville scale,
食物辣度的标准计量方法是借助史高维尔辣度单位测量，
which measures how much its capsaicin content can be diluted before the heat is no longer detectable to humans.
方法是不断稀释被测物中的辣椒素，直到人感觉不到辣为止，稀释液体的总和即是被测物的史高维尔辣度单位。
A sweet bell pepper gets 0 Scoville heat units, while Tabasco sauce clocks in between 1,200-2,400 units.
甜椒的史高维尔辣度单位是0，塔巴斯科辣沙司的辣度单位在1200-2400之间。
The race to create the hottest pepper is a constant battle, but two peppers generally come out on top:
现在，培植最辣辣椒俨然成为一种国际竞赛，
The Trinidad Moruga Scorpion and the Carolina Reaper.
目前公认最辣的两种辣椒是千里达莫鲁加毒蝎椒和卡罗来纳死神辣椒。
These peppers measure between 1.5 and 2 million Scoville heat units, which is about half the units found in pepper spray.
这两种辣椒的史高维尔辣度单位在150-200万之间，相当于一半的辣椒喷雾剂辣度单位。
So, why would anyone want to eat something that causes such high levels of pain?
为什么有人愿意吃能造成如此巨大痛苦的食物呢？
Nobody really knows when or why humans started eating hot peppers.
我们无法得知人类最早食用辣椒的时间和原因。
Archaeologists have found spices like mustard along with human artifacts dating as far back as 23,000 years ago.
考古学家从两万三千多年前的古人类器皿中发现了类似芥末的香料。
But they don't know whether the spices were used for food or medication or just decoration.
但尚不明确这些香料是用作调味、治病，还是仅仅作为装饰。
More recently, a 6,000 year old crockpot, lined with charred fish and meat, also contained mustard.
最近，考古学家还发现一个六千多年前的瓦罐罐旁有烤鱼和烤肉的遗迹罐内有芥末。
One theory says that humans starting adding spices to food to kill off bacteria.
有观点认为古人类从这时开始在食物中加入香料以此杀菌。
And some studies show that spice developed mostly in warmer climates where microbes also happen to be more prevalent.
一些研究显示，在古代，香料主要生长在气候较热的地区而这些地方也更容易滋生细菌。
But why we continue to subject ourselves to spicy food today is still a bit of a mystery.
至于为什么人类到了今天仍对辛辣食物欲罢不能还是个解不开的谜团。
For some people, eating spicy food is like riding rollercoasters;
对一些人来说吃辛辣的食物就像坐过山车，
they enjoy the ensuing thrill, even if the immediate sensation is unpleasant.
虽然当时最直接的感受并不舒服，但他们非常享受随之而来的刺激感。
Some studies have even shown that those who like to eat hot stuff are more likely to enjoy other adrenaline-rich activities, like gambling.
还有研究显示喜欢吃辣食的人也更乐于从事其他能激起肾上腺素的活动，比如赌博。
The taste for spicy food may even be genetic.
对辛辣食物的喜好程度甚至也有遗传的因素。
And if you're thinking about training a bit, to up your tolerance for spice, know this:
如果你想训练得自己更能吃辣，有这么几条信息跟您分享：
According to some studies, the pain doesn't get any better.
一些研究显示辣带来的灼烧感从不会减轻。
You just get tougher. In fact, researchers have found that people who like to eat spicy foods don't rate the burn any less painful than those who don't.
只是吃辣的人的忍耐力提高了。研究人员发现喜欢吃辣食的人跟不喜欢吃辣食的人体验到的辛辣感是一样的。
They just seem to like the pain more.
只是喜欢吃辣的人更享受那种灼烧感。
So, torment your heat receptors all you want, but remember, when it comes to spicy food, you're going to get burned.
所以，尽情磨练你的热觉感受器吧，不过要记住，当你吃辣食的时候大脑会认为你被灼烫了。
