What makes Spicy Foods, spicy?

Summary

Who Smarted? - Episode Summary: "What Makes Spicy Foods, Spicy?"

Podcast Information:

• Title: Who Smarted? - Educational Podcast for Kids
• Host/Author: Atomic Entertainment / Starglow Media
• Description: "Who Smarted?" is the funniest educational podcast that captivates kids and delights parents and teachers alike. With a blend of humor, creativity, and interactive storytelling, it explores a wide range of topics from science and history, making learning an adventurous and enjoyable experience for young minds.

Episode Details:

• Episode Title: What Makes Spicy Foods, Spicy?
• Release Date: January 27, 2025

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Introduction to the Spicy Challenge

The episode kicks off with the Narrator humorously struggling with the effects of spicy foods:

"[00:02] Narrator: Oh, boy, oh, boy, oh, boy. I need milk."

Determined to build up his spice tolerance to impress his friends, the Narrator introduces his guest friends—Cappy, a tree shrew from Southeast Asia, and Picante, a parrot from Mexico. They set the stage for an exploration into the world of spicy foods.

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Understanding Spiciness and Capsaicin

Capsaicin Explained: The heart of the episode delves into the science behind what makes foods spicy. The characters discuss capsaicin, the chemical responsible for the burning sensation in spicy foods.

"[07:08] Miss Scoville: The Scoville Scale was created in 1912 by a pharmacologist named Wilbur Scoville. He created it to help measure the spiciness of spicy peppers related to their capsaicin."

Cappy further clarifies:

"[07:21] Cappy: It's pronounced capsaicin. Capsaicin is the chemical that appears in things like hot peppers."

Scoville Scale: The Scoville Scale is introduced as the metric for measuring the spiciness of peppers, ranging from bell peppers (0 Scoville units) to the intensely spicy Carolina Reaper (over 1.5 million Scoville units).

"[06:52] Narrator: Oh, smarty pants. True or false? Scoville is the unit of measurement used to determine how spicy something is. Did you say true? Then you're on fire."

Miss Scoville elaborates on the scale:

"[07:08] Miss Scoville: The Scoville Scale was created in 1912 by a pharmacologist named Wilbur Scoville."

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Nutrition and Health: Can Kids Handle the Heat?

The Narrator poses a true or false question regarding genetics and spice tolerance:

"[05:21] Narrator: Smarty pants. True or false? Your liking or being able to tolerate spicy foods is based on genetics... Like me. You might be surprised to learn the answer is false."

Miss Scoville clarifies that spice tolerance isn't genetic but can be developed over time through exposure:

"[05:51] Miss Scoville: Your liking or tolerance for spicy foods is not due to your family history. However, it might seem that way because enjoying spicy foods is something that can be developed over time."

Guidelines for Kids: The discussion emphasizes that children can enjoy spicy foods starting from light spices, gradually increasing as they grow older and their taste buds adapt.

"[06:25] Miss Scoville: The trick is starting slowly and building up your taste buds to handle the heat."

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Spicy Foods in the Animal Kingdom

A fascinating segment explores which animals besides humans enjoy spicy foods. Picante, the parrot, shares that birds have fewer receptors for capsaicin, making spicy foods less bothersome for them.

"[10:25] Picante: But not all animals avoid eating spicy foods. Can the smarty pants guess which animal species besides humans enjoys eating fiery foods? Here's a hint. I'm one of them."

Cappy introduces tree shrews from Southeast Asia, explaining their unique adaptation to spicy diets:

"[11:31] Narrator: Wow, smarty pets. Why do you think this is? Is it because A tree shrews just want to have fun, B adaptation to their environment, or C lack of other food sources?"

"[11:48] Miss Scoville: Tree shrews enjoy eating spicy foods because their taste buds adapted over time to tolerate spicy plants and peppers."

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Practical Science: Why Milk Helps with Spicy Burns

The Narrator, experiencing intense spiciness, seeks relief and learns why milk is effective in alleviating the burning sensation caused by capsaicin.

"[08:32] Picante: While many spicy pepper enthusiasts may tell you just to let your tongue sweat it out, the correct answer is D, drink some milk."

The explanation centers on casein, a protein in dairy that helps wash away capsaicin:

"[08:47] Cappy: Because of casein."

Miss Scoville adds:

"[09:00] Picante: Casein is a protein similar sounding to capsaicin, only casein helps eliminate the spicy capsaicin chemicals."

Conversely, water is ineffective because capsaicin is oil-based and doesn't dissolve in water:

"[09:26] Miss Scoville: Because capsaicin is an oil based chemical that won't dissolve in water. Instead of combating the capsaicin, water just spreads it all over your mouth, making it burn more."

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Interactive Segment: The Hot Sauce Competition

The episode culminates in an engaging hot sauce competition designed to test and build the Narrator's spice tolerance.

Setting Up the Challenge: Miss Scoville outlines the rules and the Scoville scale levels involved, ensuring safety and adult supervision.

"[13:07] Miss Scoville: ...Make sure to have an adult supervise. All you'll need is a food to act as the hot sauce delivery system, we'll be using tortilla chips."

Competition Rounds:

1. Round One: A chip with a dash of Sriracha (1,000-2,200 Scoville units).

   "[14:04] Narrator: That wasn't too bad. Delicious, in fact. What was I worried about? I got this."

2. Round Two: A chip with Tabasco sauce (around 2,500 Scoville units).

   "[14:19] Cappy: I love the way it burns."

3. Round Three: A chip with jalapeño hot sauce (2,500-5,000 Scoville units).

   "[14:40] Narrator: Here I go for the whim. Oh, boy, oh, boy, oh, boy, oh, boy. I need milk."

The Narrator faces significant challenges, ultimately needing milk to soothe the intense heat:

"[14:50] Picante: What's he screaming about? I can barely taste it."

Miss Scoville humorously remarks:

"[15:07] Miss Scoville: ...This has been an Atomic Entertainment production."

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Conclusion: Embracing the Spice Journey

Through humor and interactive challenges, the episode successfully educates young listeners about the science of spicy foods, the physiological effects of capsaicin, and the cultural and biological significance of spice tolerance in both humans and certain animal species. The Narrator's journey from a spice-wuss to someone beginning to handle the heat underscores the episode's message: with curiosity and perseverance, even the hottest challenges can be tackled.

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Notable Quotes:

• "Capsaicin is the chemical that appears in things like hot peppers." — Cappy [07:21]
• "Casein is a protein similar sounding to capsaicin, only casein helps eliminate the spicy capsaicin chemicals." — Picante [08:50]
• "Tree shrews enjoy eating spicy foods because their taste buds adapted over time to tolerate spicy plants and peppers." — Miss Scoville [11:48]

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This episode of "Who Smarted?" not only entertains but also imparts valuable scientific knowledge, making learning about spicy foods an engaging adventure for kids and families alike.

Transcript

[Narrator]

Oh, boy, oh, boy, oh, boy. I need milk. Ah, relief. Oh, boy, oh, boy. I need to go. Phew. Psst. Hey, smarty pants. Sorry about that. My mouth was on fire. No, no, no, no, no. Not a real fire. An imaginary fire with very real fire. Like sensations of burning on my tongue and in my belly and pouring slightly out of my pores. No, no, I know what you're thinking. It's not a fever, and I'm not sick. I've been eating spicy peppers and. And hot sauces all morning to try and build up my spice tolerance. That way I can impress my. Wait a sec. Let's rewind so I can fill you in from the beginning. You see, I was up late last night with some friends who are visiting from out of town. In fact, they're still here. Hey, buddies, why don't you come introduce yourself to the Smarty Pants crew?

[Cappy]

Hi, I'm Cappy. I'm a tree shrew from Southeast Asia, born and raised. Good to know you.

[Picante]

Buenos dias. Good morning, smarty pants. My name is Picante, and I am a proud parrot from Mexico.

[Narrator]

Psst. Smarty Pants. Do you know what the Spanish word picante means in English? If you said spicy, you're right.

[Picante]

Oh, yeah. Picante means spicy. Why am I named as spicy? Because I take great joy in munching on spicy chilies and jalapenos in my spare time. I like my food moy picante, which means very spicy.

[Narrator]

Wait, someone's missing. Where is.

[Miss Scoville]

Hello, boys and girls. I'm Miss Scoville. I'm fiery, fun and fabulous. Or at least that's what they tell me. When it comes to food, I like to turn the temperature up. The question is, can you handle the heat?

[Narrator]

Right. And that brings us to last night's dinner. You see, my friends here kindly offered to cook dinner, but things did not end well. Silly me. I forgot how much this crew loves to spice it up. There's hot and then there's hot, hot, hot. Mind you, I'm not talking about the temperature of the food. I'm talking about the spiciness. Hey, smarty pants. Do any of you like eating spicy food? I'm hearing some yeses and a lot of no's. Well, when it comes to spicy food, I'm a bit of a spice wuss. But I'm determined to change that.

[Picante]

You can do it, trusty narrator. I believe in you, amigo.

[Cappy]

Or not.

[Miss Scoville]

Either way, it's gonna be hot.

[Narrator]

Oh, boy. I might come to regret this, but at least we'll learn the answers to what makes certain foods spicy? What happens to your body when you eat something spicy? Are humans the only species that eats spicy foods? And why does milk help eliminate the pain? Get ready for a spicy whiff of science. On who Smarted. Who's smarted? Who's smart? Is it you? Is it me? Is it science? Or history? Listen up, everyone. We make smarting lots of fun. On who's smart? And psst. Hey, smarty. Families, in particular, the parents and adults listening. If there's one thing we all have in common, it's navigating the world of money. I hate to say it, but money is the number one thing that people in relationships argue over. Yet money is also something most people have a hard time communicating about. Which is why I'm so happy to recommend the Money for Couples podcast hosted by Ramit Sethi. In each episode, Ramit helps couples stop fighting over money, improve communication, simplify budgeting, manage debt, and start building a shared financial future. Money for Couples offers real, actionable advice with stories from real couples facing the same financial challenges you might be dealing with. Like a recent episode, I heard about a couple that was constantly in debt because one of them couldn't stop spending money and avoided talking about it. Ramit approaches each situation without judgment, but rather with good, solid advice on how to educate yourself about money and build better financial habits. Oh, and Ramit even offers amazing tips on how to educate your kids about healthy money habits. So search for Money for Couples wherever you're listening to who Smarted and start building your rich life today.

[Miss Scoville]

Bup.

[Cappy]

Excuse me. Pass the hot sauce. Thank you.

[Picante]

These chicken wings are hot, but not hot enough.

[Miss Scoville]

I rate these jalapeno poppers a 5,000.

[Picante]

What about you, trusty narrator? Why aren't you eating?

[Narrator]

Yeah, after this morning's adventure, I think I might just sit this one out and not on the toilet. Smarty pants. True or false? Your liking or being able to tolerate spicy foods is based on genetics. For example, if your family likes spicy food, then chances are so will you. Or if your parents don't like spicy food like mine, then chances are you won't like spicy food too much. Like me. You might be surprised to learn the answer is false.

[Miss Scoville]

That's right. Your liking or tolerance for spicy foods is not due to your family history. However, it might seem that way because enjoying spicy foods is something that can be developed over time. And if your parents like spicy foods, chances are they will introduce spicy foods to their kids, who then grow up enjoying the heat.

[Narrator]

I see. And should Kids eat spicy foods.

[Cappy]

Kids? Yes, babies know.

[Picante]

Yeah. No spicy for the baby, please.

[Miss Scoville]

But kids as young as toddlers can usually handle light spice. And then as they grow into adolescence, they can learn to enjoy foods with a little kick to them. Of course, kids should always ask their adult before chomping down on any old pepper or dousing their food in fiery sauces. The trick is starting slowly and building up your taste buds to handle the heat. Then you can have fun working your way up the Scoville Scale.

[Narrator]

Oh, smarty pants. True or false? Scoville is the unit of measurement used to determine how spicy something is. Did you say true? Then you're on fire. But what exactly is the Scoville scale?

[Miss Scoville]

The Scoville Scale was created in 1912 by a pharmacologist named Wilbur Scoville. He created it to help measure the spiciness of spicy peppers related to their capsaicin.

[Narrator]

Capsai What?

[Cappy]

It's pronounced capsaicin. Capsaicin is the chemical that appears in things like hot peppers.

[Picante]

It's what makes spicy foods spicy.

[Miss Scoville]

The chemical compound capsaicin was first isolated or separated from chili peppers in 1878. Soon after it was discovered, capsaicin caused a burning sensation in the mucous membranes in your mouth. It also increased the secretion of gastric acid and stimulated the nerve endings in your skin.

[Cappy]

It's also what I'm named after.

[Narrator]

Gotcha. Well, I'm gonna stay away from these long, scary looking red peppers and stick to this nice cool looking green one.

[Picante]

Um, amigo, that green pepper is a jalapeno pepper. Muy picante.

[Narrator]

Oh boy, oh boy, oh boy. My mouth's on fire. My mouth's on fire.

[Miss Scoville]

Yep, he's feeling the burn.

[Narrator]

Alright, smarty pants, what should I do to stop the burning in my mouth? Should I A eat more pepper, B, let my tongue sweat it out, C, drink some water, or D drink a glass of milk?

[Picante]

While many spicy pepper enthusiasts may tell you just to let your tongue sweat it out, the correct answer is D, drink some milk.

[Narrator]

Ah, much better. But why does milk help against spicy food?

[Cappy]

Because of casein.

[Narrator]

Casein?

[Picante]

Si, senor. Casein is a protein similar sounding to capsaicin, only casein helps eliminate the spicy capsaicin chemicals. Just like how soap washes away dirt on your hands, casein washes away capsaicin in your mouth.

[Narrator]

I'm glad I had some milk.

[Cappy]

Actually, you can find casein in lots of dairy products. Sour cream, yogurt, cottage cheese or ice cream can all be used to help with a Spicy mouth.

[Miss Scoville]

But you know what won't help? Water.

[Narrator]

Really? Why not?

[Miss Scoville]

Because capsaicin is an oil based chemical that won't dissolve in water. Instead of combating the capsaicin, water just spreads it all over your mouth, making it burn more.

[Picante]

Feeling better, narrator?

[Narrator]

Much. And I gotta say, I think I'm handling the spiciness a little better now.

[Picante]

Ahem. If you say so, amigo. Also, here's a tissue.

[Narrator]

Ah, yes. Thank you. Whether or not you find the burning sensation caused by chili peppers and hot sauces delightful or not so delightful.

[Cappy]

Ouch.

[Narrator]

There's usually no avoiding some of the side effects of eating capsaicin. For example, watery eyes, runny nose, sweating, turning red, and perhaps a belly ache, gas and a need to go to the bathroom.

[Cappy]

Yeah, it's not for everyone. Most animals learn to avoid eating hot peppers.

[Picante]

But not all animals avoid eating spicy foods. Can the smartypantalones guess which animal species besides humans enjoys eating fiery foods? Here's a hint. I'm one of them. That's right.

[Cappy]

It's birds and the other tree shrews like me.

[Narrator]

Really? So spicy foods don't bother you?

[Miss Scoville]

Picante the parrot, like all birds, have receptors in their mouths that get triggered by capsaicin.

[Picante]

Just like humans, only our receptor count is mucho lower. This means spicy peppers like this jalapeno don't bother me much. I actually like the taste.

[Miss Scoville]

As for tree shrews, smartypants, do you remember where Cappy said they came from? Here's a hint. Did you say Southeast Asia? Good job. Tree shrews live in tropical rainforests. Very hot, very wet.

[Cappy]

We're the only other mammal related to primates that enjoys eating sway sea plants and peppers by choice.

[Narrator]

Wow, smarty pets. Why do you think this is? Is it because A tree shrews just want to have fun, B adaptation to their environment, or C lack of other food sources?

[Cappy]

While this tree shrew does like having fun, the answer is B.

[Miss Scoville]

Tree shrews enjoy eating spicy foods because their taste buds adapted over time to tolerate spicy plants and peppers.

[Cappy]

Now we love the taste.

[Miss Scoville]

Tree shrews just wanna have fun. Speaking of fun, let's play a game to test our taste buds.

[Narrator]

Oh, boy. I know what that means. Things are about to get spicy right after this quick break. Now back to who smarted. Okay, Ms. Scoville, what punishment do you and my other buds have in store for my not so spice tolerant taste buds?

[Miss Scoville]

Well, you know me. I never leave home without my favorite bottles of hot sauce from all different levels of The Scoville scale. Some will give your mouth just a tiny tingle, while others will have you sweating it out.

[Picante]

Ah, you want to have a hot sauce competition?

[Miss Scoville]

That's right.

[Cappy]

Ooh, I like the sound and taste of that.

[Narrator]

Oh, boy. I don't know. My mouth is still tingling from before.

[Cappy]

Hey, you'll never adapt unless you eat.

[Picante]

Capi's right. The only way to build up your taste buds is to work them out.

[Narrator]

Okay, I'm in. Let me just make sure I have enough milk. Okay, we're good.

[Miss Scoville]

Welcome to Hottie ones. Oh, and Smartypants, you can try this at home. Make sure to have an adult supervise. All you'll need is a food. To act as the hot sauce delivery system, we'll be using tortilla chips. You'll also need three bottles of hot sauce at different ranges on the Scoville scale. Now, the Scoville spice scale goes from a bell pepper, which rates a zero, to ghost peppers, Trinidad scorpions, and Carolina reaper peppers, which rate between 1 and 2.2 million. Whoa. And in between, there are peppers like poblano, jalapeno, habanero, and cayenne. We'll be at the lower end of the Scoville scale, so feel free to try the ones we use. Round one. We'll start with a chip with a tiny dash of sriracha sauce, which ranges from 1,000 to 2,200 Scoville units.

[Narrator]

That wasn't too bad. Delicious, in fact. What was I worried about? I got this.

[Miss Scoville]

Next up, a tangy tongue tingling Tabasco sauce coming in around 2,500 Scoville units.

[Cappy]

I love the way it burns.

[Picante]

It burns. I didn't notice.

[Narrator]

Definitely hotter, but I can handle it. I could also use a tissue.

[Miss Scoville]

Finally, we have a jalapeno hot sauce which runs from 2,500 to 5,000 Scoville units. Be careful, it's a little hotter.

[Narrator]

Here I go for the whim. Oh, boy, oh, boy, oh, boy, oh, boy. I need milk. I need milk. I need milk.

[Picante]

What's he screaming about? I can barely taste it.

[Cappy]

He'll get there one day.

[Miss Scoville]

Or not.

[Narrator]

A big shout out to superfans Courtney, Mac, Ellie and their dog Molly in Lincoln, Nebraska. We're so glad you love smarting with your friends at WhoSmarted. Good girl, Molly. This episode Spicy Foods was written by Taran Elise Schneider and voiced by Sarah Scotchbonnet Sweetec, Chris, Carolina Reaper, Okawa, Karena, Kaia and Connor and Jerry Colbert. Technical direction and sound design by Josh Habanero Hahn, who smarted is recorded and mixed at the Relic Room Studios. Our associate producer is Max Paparancini Kamowski. The theme song is by Brian Serrano Suarez with lyrics written and performed by Jab Adam Ghost. Pepper Davis who Smarted was created and produced by Adam Tex Davis and Jerry Colbert. This has been an Atomic Entertainment production.