In this segment, live from Tucson, Arizona, we'll take a scientific look at the chile pepper, from the chemistry and biology of a pepper's burn, to the psychology of why some people like it hot. Southwestern Arizona is part of the "chili belt" where most U.S hot peppers get their start. But growing chiles is no low tech task -- we'll talk with a researcher and a farmer about taking jalapenos from seed to shelf, and how science helps them to do it.
And from chiletepins to habaneros--how may Scovile units can you handle? We'll look at why some cultures seem to really like it hot. We're broadcasting this week from Tucson, Arizona, as the guests of Arizona Public Media.
Produced by Annette Heist, Senior Producer