給那些能吃超級(jí)辣椒的人
You may have seen one of these crazed contests on YouTube or at a fair where people "compete" to eat as many hot peppers as possible. For instance, in May 2017, a competitive eater who goes by the name LA Beast set a Guinness World Record for eating the most ghost peppers in two minutes — 13. Ghost peppers, for those of you that don't know, are some of the hottest in the world and rate 1 million per pepper on the Scoville heat scale (a scientific measure of how hot a pepper is). To put things in perspective, that's at least 100 times hotter than a jalapeño, which ranks anywhere between about 2,500 and 10,000 Scoville units.
你可能在網(wǎng)上或者什么地方看過(guò)吃辣椒比賽。例如，2017年5月，一個(gè)稱自己為L(zhǎng)A Beast的競(jìng)吃選手就以兩分鐘內(nèi)吃下13個(gè)印度鬼椒的成績(jī)創(chuàng)下了吉尼斯世界紀(jì)錄。印度鬼椒(ghost pepper)是世界上最辣的辣椒之一，每個(gè)辣椒的斯科威爾辣度指數(shù)為100萬(wàn)。這個(gè)辣度至少個(gè)墨西哥辣椒的100倍，后者的斯科威爾指數(shù)是2500至10000。
But ghost peppers aren't even the hottest. That honor used to belong to the Carolina Reaper, which earned its title as the hottest pepper in the world — beating out a pepper called the Trinidad Scorpion — in 2013. Carolina Reapers rate 2.2 million on the Scoville heat scale.
但印度鬼椒還不是最辣的。2013年，最辣辣椒的頭銜屬于卡羅萊納死神辣椒(Carolina Reaper)，斯科維爾辣度指數(shù)是220萬(wàn)。
But in 2017, a new pepper, known now only as Pepper X, became the hottest of them all, rating about 3.2 million Scoville units.
但在2017年，一種新的辣椒Pepper X擊敗了所有同類，以320萬(wàn)斯科維爾辣度指數(shù)榮登王座。
Which brings us to these questions: Why this pursuit of developing hotter and hotter peppers? And who is eating them?
這可能會(huì)讓你很好奇：為什么要培植出越來(lái)越辣的辣椒呢?吃這些的到底是誰(shuí)?
For answers, it makes sense to go to the man responsible for developing both Pepper X and The Smokin' Ed Carolina Reaper (that's a trademarked name, by the way): Ed Currie. He goes by Smokin' Ed, and he describes himself as owner, president, mad scientist and chef at PuckerButt Pepper Company in South Carolina.
要找到答案，我們不妨問(wèn)問(wèn)Pepper X和卡羅萊納死神辣椒的培育者Ed Currie。他自稱是南卡羅萊納PuckerButt辣椒公司的所有者、總裁、瘋狂科學(xué)家和主廚。
"For the general public, [hot sauce] is a condiment," Currie says. "People start with sauces like Tabasco, and they are good sauces, but they aren't really hot. People develop a tolerance for them, and they want something more."
Currie說(shuō)，“對(duì)于大眾來(lái)說(shuō)，辣醬是一種佐料。人們一開始會(huì)食用塔巴斯科之類的辣醬，這些辣醬也很美味，但不是特別辣。漸漸地，他們對(duì)這些辣醬的耐受性越來(lái)越強(qiáng)，因此會(huì)想要更辣的。”
Who Eats This Stuff?
誰(shuí)在吃這些東西?
Currie says there are three kinds of people who love eating super-hot sauces. The first includes the adventure seekers, people who see extreme eating as a kind of YOLO challenge. "Risk takers, extreme bikers, those people who perceive eating super-hot peppers as an extreme sport. It's a challenge of something they want to overcome," Currie says.
Currie說(shuō)，吃超級(jí)辣椒的有三種人。第一種是愛(ài)找刺激的人，他們將極限飲食當(dāng)做挑戰(zhàn)的一部分。他說(shuō)，“冒險(xiǎn)者、極限騎手和那些將吃超級(jí)辣椒的人都將這些事情當(dāng)成一種挑戰(zhàn)。”
A second group is made of the challengers — the people you see on YouTube or drawing a crowd at a fair. You'll often see them throwing up at the end of their videos. "What's making them sick is the gallon of milk they're drinking too fast, not the pepper," Currie says, adding that a pepper can't directly hurt you. "There's no actual heat in a pepper. The heat is a result of a chemical reaction that happens in your body, triggered by capsaicinoids in the peppers reacting with sensory neurons. Our bodies perceive the heat."
第二種就是那些競(jìng)吃選手，比如視頻網(wǎng)站上或集會(huì)上那些人。你經(jīng)常可以在視頻最后看到他們吐了。Currie說(shuō)，其實(shí)辣椒本身并不會(huì)傷身體，“真正引起嘔吐的原因是他們迅速喝下太多牛奶。辣椒本身并不會(huì)產(chǎn)生熱量。熱量的產(chǎn)生其實(shí)是因?yàn)樯眢w里的化學(xué)反應(yīng)，是辣椒素與感覺(jué)神經(jīng)元之間的反應(yīng)。我們的身體會(huì)感受到這種熱量。”
The third group? Well they are often people who are actually recovering from drug addiction. Capsaicinoids, of which there are about 22 to 23 types, trigger your body to release dopamine and endorphins, both of which result in a sense of euphoria — a rush.
第三種人呢?他們通常是剛剛戒毒的人。辣椒素(capsaicinoids)大概有22至23種，它們會(huì)讓身體釋放多巴胺和內(nèi)啡肽，這兩者都會(huì)讓人產(chǎn)生愉悅的感覺(jué)。
Hot Peppers for Your Health
辣椒有益健康
Helping people face medical challenges, like overcoming addiction, is what drives Currie's pursuit of peppers that contain more capsaicinoids. He started growing peppers in the '80s after learning that, in cultures where people eat hot peppers regularly with meals, there are lower incidences of diseases such as heart disease and cancer. "That would be awesome if peppers could help people through withdrawal," says Currie, who's been asked to provide peppers for medical research.
幫助人們對(duì)抗疾病，比如戒毒，是Currie培育超級(jí)辣椒的初衷。80年代，他聽說(shuō)在有定期吃辣椒習(xí)慣地方，人們患心臟病和癌癥的幾率更低，因此他開始培植辣椒?，F(xiàn)在他也為科學(xué)家提供研究用的辣椒。
There are other potential medical benefits to hotter peppers, too, including improved sleep, vascular health, appetite control and improved metabolism. In fact, researchers in several countries are looking at how capsaicin and other compounds in peppers might even help fight obesity.
另外，更辣的辣椒還能改善睡眠、促進(jìn)心血管健康、幫助控制胃口和提高新陳代謝率。在某些國(guó)家，科學(xué)家還在研究辣椒素與辣椒中的其它物質(zhì)是否能夠幫助減肥。
你可能在網(wǎng)上或者什么地方看過(guò)吃辣椒比賽。例如，2017年5月，一個(gè)稱自己為L(zhǎng)A Beast的競(jìng)吃選手就以兩分鐘內(nèi)吃下13個(gè)印度鬼椒的成績(jī)創(chuàng)下了吉尼斯世界紀(jì)錄。印度鬼椒(ghost pepper)是世界上最辣的辣椒之一，每個(gè)辣椒的斯科威爾辣度指數(shù)為100萬(wàn)。這個(gè)辣度至少個(gè)墨西哥辣椒的100倍，后者的斯科威爾指數(shù)是2500至10000。
But ghost peppers aren't even the hottest. That honor used to belong to the Carolina Reaper, which earned its title as the hottest pepper in the world — beating out a pepper called the Trinidad Scorpion — in 2013. Carolina Reapers rate 2.2 million on the Scoville heat scale.
但印度鬼椒還不是最辣的。2013年，最辣辣椒的頭銜屬于卡羅萊納死神辣椒(Carolina Reaper)，斯科維爾辣度指數(shù)是220萬(wàn)。
But in 2017, a new pepper, known now only as Pepper X, became the hottest of them all, rating about 3.2 million Scoville units.
但在2017年，一種新的辣椒Pepper X擊敗了所有同類，以320萬(wàn)斯科維爾辣度指數(shù)榮登王座。
Which brings us to these questions: Why this pursuit of developing hotter and hotter peppers? And who is eating them?
這可能會(huì)讓你很好奇：為什么要培植出越來(lái)越辣的辣椒呢?吃這些的到底是誰(shuí)?
For answers, it makes sense to go to the man responsible for developing both Pepper X and The Smokin' Ed Carolina Reaper (that's a trademarked name, by the way): Ed Currie. He goes by Smokin' Ed, and he describes himself as owner, president, mad scientist and chef at PuckerButt Pepper Company in South Carolina.
要找到答案，我們不妨問(wèn)問(wèn)Pepper X和卡羅萊納死神辣椒的培育者Ed Currie。他自稱是南卡羅萊納PuckerButt辣椒公司的所有者、總裁、瘋狂科學(xué)家和主廚。
"For the general public, [hot sauce] is a condiment," Currie says. "People start with sauces like Tabasco, and they are good sauces, but they aren't really hot. People develop a tolerance for them, and they want something more."
Currie說(shuō)，“對(duì)于大眾來(lái)說(shuō)，辣醬是一種佐料。人們一開始會(huì)食用塔巴斯科之類的辣醬，這些辣醬也很美味，但不是特別辣。漸漸地，他們對(duì)這些辣醬的耐受性越來(lái)越強(qiáng)，因此會(huì)想要更辣的。”
Who Eats This Stuff?
誰(shuí)在吃這些東西?
Currie says there are three kinds of people who love eating super-hot sauces. The first includes the adventure seekers, people who see extreme eating as a kind of YOLO challenge. "Risk takers, extreme bikers, those people who perceive eating super-hot peppers as an extreme sport. It's a challenge of something they want to overcome," Currie says.
Currie說(shuō)，吃超級(jí)辣椒的有三種人。第一種是愛(ài)找刺激的人，他們將極限飲食當(dāng)做挑戰(zhàn)的一部分。他說(shuō)，“冒險(xiǎn)者、極限騎手和那些將吃超級(jí)辣椒的人都將這些事情當(dāng)成一種挑戰(zhàn)。”
A second group is made of the challengers — the people you see on YouTube or drawing a crowd at a fair. You'll often see them throwing up at the end of their videos. "What's making them sick is the gallon of milk they're drinking too fast, not the pepper," Currie says, adding that a pepper can't directly hurt you. "There's no actual heat in a pepper. The heat is a result of a chemical reaction that happens in your body, triggered by capsaicinoids in the peppers reacting with sensory neurons. Our bodies perceive the heat."
第二種就是那些競(jìng)吃選手，比如視頻網(wǎng)站上或集會(huì)上那些人。你經(jīng)常可以在視頻最后看到他們吐了。Currie說(shuō)，其實(shí)辣椒本身并不會(huì)傷身體，“真正引起嘔吐的原因是他們迅速喝下太多牛奶。辣椒本身并不會(huì)產(chǎn)生熱量。熱量的產(chǎn)生其實(shí)是因?yàn)樯眢w里的化學(xué)反應(yīng)，是辣椒素與感覺(jué)神經(jīng)元之間的反應(yīng)。我們的身體會(huì)感受到這種熱量。”
The third group? Well they are often people who are actually recovering from drug addiction. Capsaicinoids, of which there are about 22 to 23 types, trigger your body to release dopamine and endorphins, both of which result in a sense of euphoria — a rush.
第三種人呢?他們通常是剛剛戒毒的人。辣椒素(capsaicinoids)大概有22至23種，它們會(huì)讓身體釋放多巴胺和內(nèi)啡肽，這兩者都會(huì)讓人產(chǎn)生愉悅的感覺(jué)。
Hot Peppers for Your Health
辣椒有益健康
Helping people face medical challenges, like overcoming addiction, is what drives Currie's pursuit of peppers that contain more capsaicinoids. He started growing peppers in the '80s after learning that, in cultures where people eat hot peppers regularly with meals, there are lower incidences of diseases such as heart disease and cancer. "That would be awesome if peppers could help people through withdrawal," says Currie, who's been asked to provide peppers for medical research.
幫助人們對(duì)抗疾病，比如戒毒，是Currie培育超級(jí)辣椒的初衷。80年代，他聽說(shuō)在有定期吃辣椒習(xí)慣地方，人們患心臟病和癌癥的幾率更低，因此他開始培植辣椒?，F(xiàn)在他也為科學(xué)家提供研究用的辣椒。
There are other potential medical benefits to hotter peppers, too, including improved sleep, vascular health, appetite control and improved metabolism. In fact, researchers in several countries are looking at how capsaicin and other compounds in peppers might even help fight obesity.
另外，更辣的辣椒還能改善睡眠、促進(jìn)心血管健康、幫助控制胃口和提高新陳代謝率。在某些國(guó)家，科學(xué)家還在研究辣椒素與辣椒中的其它物質(zhì)是否能夠幫助減肥。
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