The Chilli Championship continues

Posted on 07. Jul, 2010 by Marina in Yuppiechef Diary

Well, who would have thought there’d be so many people keen to eat our chilli. The chilli would become completely conceited if he found out,  so we’re trying to keep it from him. For his own protection. Obviously.

Also, we’ve decided to extend the selection procedure until midnight tonight, to give all potential entrants a chance to be in the running to be our Chilli Champion, and win a R500 Yuppiechef gift voucher.

Tomorrow morning, we will put everyone’s names in the Mug of Destiny, and make our selection:

In the meantime, some facts about chillies.

- Chillies are ‘hot’ due to a compound called capsaicin, in their seeds and stems.

- Drinking water doesn’t ease the fire in your mouth, because capsaicin is insoluable in water and immune to watery advances. The best way to cool your mouth is with dairy products. Mexicans use beer, but that might just because they dig beer (and parties).

- The heat intensity of chilli and peppers, is measured in Scoville units. Bell peppers register between 100-1000 units while a Jalapeno can clock in at as much as 300,000.

- The rule of thumb with chillies, is that hotness increases as size descreses. Like scorpion posion levels – watch out for the small pincers, folks.

Righto. If you’d like to eat our chilli and win send us a mail, then check in with us tomorrow here or on Facebook and Twitter.

Marina is Yuppiechef's community manager and spends her time having ideas, writing copy, recording the happenings around Yuppiechef HQ and scheming up ways to have fun. View more articles by Marina.

Related posts:

1. Ode to a chilli
2. R.I.P Chilli
3. How to make chilli jam
4. Some interviews as the Chilli Race hots up…
5. Could you be our Chilli Champion?