SP Gastronomia: Xande de Pilares, aula do chef Claude e ‘A Casa do Porco’, o que esperar do próximo fim de semana do festival
Spicy chillies Behind the agonising pleasure of capsaicin.txt
7:21Spicy chillies: Behind the agonising pleasure of capsaicinWhat do números resultado da mega-senahumans and an Asian tree shrew have in common? We are the only two mammals known to tolerate the burn of capsaicin – the active chemical compound responsible for making chilli peppers spicy hot. Yet, how did we come to love the irritant that evolved to keep us and other hungry omnivores and herbivores at bay?An extraordinary 57.3 million tons of chilli peppers are consumed globally each year. 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