Apparently the world is consuming more chilies. A recent article from the Economist explains that "bland diets of Europe and the Anglosphere" have spent the past 50 years becoming more tolerant towards hotter chilies with the popularity of curries, salsa, and tabasco sauce.The Economist article mentions the increasing popularity of chilies in nearly every dish from rice and jelly to chocolate. Tesco, Britain's largest supermarket chain, now sells Dorset naga which rates 1.6m units on the Scoville scale, measurement of hotness. Pepper spray used in riot control scores 2m.
Despite this obsession with the heat of the chili, many connoisseurs argue that the level of heat does not define the flavor profile. For them, it's like judging wine based on its alcohol content rather than its quality. These gourmets are more struck by the presence of chili in many more foods than in the past. It could be due to the fact that chilies have a chemical called capsaicin which causes the release of endorphins that create a natural high. In fact, the more chilies you consume, the better this high gets. Also, the Economist explains that capasaicin excites a nerve that makes us more receptive to other flavors.
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