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"Habanero."
「哈瓦那辣椒。」
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Why is it that some people like spicy food and some people hate it?
為什麼有些人喜歡吃辣而有些人卻討厭?
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"Oh, man."
「喔天啊!」
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How does that work?
背後的原因是什麼?
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"I regret it."
「我後悔了。」
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Most spiciness is caused by one of two chemicals: Allylisothiocyanite, which is what you find in wasabi or mustard, and capsaicin, which is what you find in peppers.
大多數的辛辣感是由兩種化學成分引起的,其一是異硫氰酸烯丙酯,這也是導致山葵和芥末嗆辣的物質;另一個物質則是存於辣椒之中的辣椒素。
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Plants usually use these to fend off predators like ants or fungi who would otherwise destroy their seeds before they had the chance to spread.
植物通常會利用這些成分來抵禦掠食者,像是螞蟻或菌類,否則它們就會在散播種子前就被破壞。
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"It's like a snake bit my tongue."
「感覺像舌頭被蛇咬到。」
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So why do you feel that burning sensation when you're eating spice?
那麼,為什麼吃辣的時候會有灼熱感呢?
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"When I swallow I feel it on the back of my throat"
「我吞下去的時候可以感受到它在燒我的喉嚨。」
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Almost like there's actual temperature change going on?
覺得口腔的溫度就像真的上升了?
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"Yeah, if I don't talk it's actually better. You can definitely feel heat build inside your face."
「如果我不說話會感覺好點,而且你真的能感受到那種灼熱感在嘴裡蔓延。」
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Well, the way your body reacts to capsaicin is the same way it reacts to high temperatures.
其實吃辣時的身體反應和你遇到高溫是一樣的。
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"A chunk just went down my throat."
「有一大塊剛滑進我的喉嚨裡。」
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(Off-screen) "So, what is the feeling you have right now?"
工作人員:「你現在感覺如何?」
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"Regret."
「後悔。」
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"Starting to regulate my heartbeat."
「我在調節自己的心跳。」
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Your palate is essentially being tricked into thinking that it's actually burning.
你的味覺會誤以為它真的在燃燒。
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Receptors in the throat and the mouth and the tongue detect the presence of the capsaicin and they send pain signals to the other parts of the body.
當在喉嚨、舌頭和嘴巴的感覺神經察覺到辣椒素的存在時,它們就會將這種灼燒的痛覺傳送到身體其他部位。
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"Breathing in and out hurts."
「連呼吸都會痛。」
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"I'm starting to cry."
「我要哭了。」
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When you consume capsaicin, your body releases endorphins which are natural stress-fighters.
當你吃進辣椒素後,身體會釋出能夠自然緩解壓力的腦內啡。
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People learn to like spice by associating the pain of capsaicin with the positive rush of endorphins.
我們喜歡吃辣,因為這種灼辣感與腦內啡帶來的亢奮有直接的關係。
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"I feel like, I'm like gassed from a marathon."
「我感覺像剛跑完馬拉松一樣,筋疲力盡。」
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We rate spice with the Scoville scale which was invented by an american pharmacist named Wilbur Scoville back in 1912.
我們使用的是「史高維爾指標」來檢測辣度,這個指標是一名美國藥劑師 Wilbur Scoville 在 1912 年發明的。
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Bell peppers are at the bottom with zero.
燈籠椒的辣椒素單位是 0。
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Jalapeno peppers range anywhere from 2500 to 10,000 which is actually pretty low on the scale.
墨西哥辣椒大概在 2500 至 10,000 之間,其實在指標中算蠻低的。
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Jump to two million and you've got standard US-grade pepper spray.
當辣度到達 200 萬,就是一般美國的胡椒噴霧。
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And pure capsaicin clocks in at 15 million. That's $*%#ing hot.
而純辣椒素高達 1500 萬,那他 X 的超辣。
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We've been eating spicy food for about six thousand years.
人類吃辣的歷史已經有六千年了。
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If you think about the genres of food that are usually spicy like Mexican, Indian, and Thai, they're all very hot regions and there are a couple reasons for that.
想想那些充滿辛辣食物的國家,像是墨西哥、印度和泰國,他們大多是位在非常熱的地區,而這背後是有原因的。
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Cooking with spice traditionally helped get rid of bacteria that could make people sick.
傳統上,在烹煮時加辣能夠殺死那些會讓人生病的細菌。
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Especially in places with high humidity and heat.
特別是那些濕度及溫度都較高的地區。
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"I'm sweating right now."
「我正在流汗。」
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"Oh, s*&#, it's getting worse actually."
「喔!X,變得越來越糟了。」
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And the next time you're sweating from a particularly spicy bite, don't go for water, it's almost totally useless.
下次你因為吃辣而流汗時,不要喝水,那幾乎沒有幫助。
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What you need is milk, yogurt, rice, liquor or even peanut butter.
你需要的是牛奶、優格、飯、烈酒或甚至是花生醬。
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Oils, fats, and alcohol all help dissolve the capsaicin.
油、脂肪和酒精能有效分解辣椒素。
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Water just doesn't.
但水就是沒什麼用。
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"It helps."
「好多了。」
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Your receptors don't dull or get any less sensitive the more spicy we eat.
感覺神經不會因為吃太多的辣而變得遲鈍。
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"In 30 minutes, we're all going to be laughing about this. I read on the Internet that this helps."
「我們接下來三十分鐘都會在笑這件事,我在網路上看到吃糖是有用的。」
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Your body just has to learn to associate the pain with pleasure.
你只需要從這種灼辣感裡找到快感。
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"It hurts but it tastes really good."
「很痛,不過真的好吃。」
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"Yeah, it was worth the pain. All the burps just taste like delicious spicy food."
「這個痛很值得,我的嗝嚐起來就像美味的勁辣食物。」