Adventurous eaters are constantly on the hunt for the next hottest thing, but you definitely don’t want to eat the hottest chemical we know of!
Hosted by: Michael Aranda
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Sources:
https://www.ncbi.nlm.nih.gov/pubmed/9064473
http://datasheets.scbt.com/sc-24015.pdf
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4431903/
https://www.ncbi.nlm.nih.gov/pubmed/24756708
https://www.ncbi.nlm.nih.gov/pubmed/27211688
https://www.smithsonianmag.com/arts-culture/how-hot-is-that-pepper-how-scientists-measure-spiciness-884380/?no-ist
https://www.ncbi.nlm.nih.gov/pubmed/26235164
https://www.ncbi.nlm.nih.gov/pubmed/26170168
https://www.ncbi.nlm.nih.gov/pubmed/25046596
https://www.ncbi.nlm.nih.gov/pubmed/24758242
Images:
https://commons.wikimedia.org/wiki/File:Capsaicin-3D-vdW.png
https://commons.wikimedia.org/wiki/File:Euphorbia_resinifera_1c.JPG
https://commons.wikimedia.org/wiki/File:Resiniferatoxin.svg
https://freesound.org/people/hmoosher/sounds/382709/