European Stars And Stripes (Newspaper) - December 29, 1989, Darmstadt, Hesse                                It brings tears to your eyes the Covile scale if used to measure the heat Pepper ranging irom 0 of the Eoo Lesl to 15 million Lor pure Ca Pulcin. An organic confound mat Galvet Peppen their heal Here Are How Tome common Lodi by Ottaly me Surg up. Cell con came paprika dry ground Taco sauce Chili Pepper dry and ground Jalapa aos fresh Green Tabasco sauce Jalapenos dry ground hot red Pepper dry ground pure Cap Salon 15 to 30 Scoville units 0 to 150 300 975 1.500104,500 4.500 15,0001030.000 15,000 to 120.000 15 million source Cal co Meh f Jodi mexican menu by Carrie w Cox news Sens Sosa award hot peppers to be Analysed on a daily basis. There is a limit to How Many samplings a Day you can do without having your Mouth Burn too much said James e. Woodbury technical director of Cal compact foods. The average person can Only do six or eight tastings a  curiously despite the widespread use of the Scoville name nobody today seems to know anything about the inventor whose 1912 article note on Capsicum in a now extinct pharmaceutical journal established the test and measure. It s driving me crazy said Susan Belsinger a Cookbook author and self described Chili fanatic who Over the course of writing the text for a 1990 Calendar featuring Chili peppers contacted such disparate sources As the . Drug administration new Mexico state University and the Library of Congress in an Effort to track Down who Scoville was. Nobody could find  in fact he was or. Wilbur Lincoln Scoville a leading pharmacologist in the Early 20th Century with Parke Davis a pharmaceutical company in Detroit which at the time was using capsaicin in analgesic rubs to soothe sore Muscles. Indeed the popular muscle Salve meet manufactured by Whitehall laboratories in Manhattan is composed largely of capsaicin. But most people still associate Pepper with pain. The truth is at this Point neither the Tongue nor the computer has emerged As the perfect Richler scale of the Mouth. Neither for example provides answers for Why certain people like peppers and others do not. Some psychologists hold to a theory of benign masochism for example in which some people have a particular fondness for pain and other negative sensations when they realize these sensations Are not really harmful. There is a whole feeling of Conquest or Mastery said or. Paul Rozin a professor of psychology at the University of Pennsylvania. He helped develop this theory and likens certain people s affection for Chili peppers to thai of Riding a roller coaster. People know when they bite into a Chili Pepper that it could make their Mouth fall off. But they like pushing their limits. Some people actually like having their eyes tear and having their noses  another commonly held theory is that the hot Pepper like other painful stimuli triggers the release of endorphins powerful chemicals in the body thai elicit feelings of Well being so the question remains How hot is hot Harry t. Lawless an assistant professor of food science at the Cornell University College of agriculture and life sciences who is a specialist in the relationship Between human sensory response and physical stimuli put it this Way in the end i guess it depends on the person and the  favourites a him Flat to Foft it  Kny spit on sea looke Cooke yet to Mexic Diane Kenned complicated. On the Community c through use Horr ingredients such give me a break with Sunset s classic and con come As close to As i Ever have in sure the favor some foods from such As Yucatan mexican Coo of two worlds in aztecs mayans that contributed culture lived on t land Corn Cox tomatoes Hiliet Vanilla Accordini when the s in Mexico in the brought foods for Europe including Orchard fruits a techniques. Bier Rich but different today s mexican following an i food menus for descriptions Are ingredients c specially Ingrid Magazine for Pepper lovers by Sharon Hudgins tired of Bland everyday uninteresting foods wish you were Back in the Good of Usa where mexican and Tex mex dishes Are hot Selling items on restaurant menus subtitled the Magazine of spicy foods the whole Chile Pepper is a publication for passionate Pepper lovers who like their foods hoi. Each Issue features articles about spicy foods from around the world Mexico Central and South America India Africa Asia Europe accompanied by tested recipes. All the recipes have a heat scale rating from 1 mild to 10 hot. A recent Issue of the Magazine contained articles on paprika Power the spicy cooking of the Danube expedition to Belize uncovers hottest sauces and equatorial cuisine a hot love  regular columns in each edition include hot flashes spicy food news briefs from around the world pungent press reviews of cookbooks that emphasize hot spicy Foo Sand Chili Art color photographs of posters billboards menus kitchenware Etc. Featuring Chili Pepper designs. Fiery foods front showcases new and unusual Chile products and fiery fare is a recipe column by the Magazine s food editor. Each Issue also contains a Pepper profile a close up look at a particular Type of Pepper such As Jala Teflos serranos Anchor Poblano Cabaneros. Almost As interesting Aii the articles Are the advertisements. This is the place to find out where you can Purchase canned Green Chiles and dried red Chiles spicy salsas Jalapeno Cornbread mix various Chili powders mexican chocolate Pepper cookies mongolian fire Oil cajun fire dip Barbecue Page 14 the stars and stripes a Tab Bolth Tulcy Tachl sauces Blue Corn product cookbooks. People who Are realty r Motif can also find ads o windsocks wind Chimes displaying the pungent p. A one year subscription $15.95, or $28.95 for two Box 4278. Albuquerque i Friday. Recomb