Recently, the students made chili during science class. Chili for science class? Yep, Mr. Wentzel and Mr. Ivey used this opportunity to teach the students about capsaicin, which by definition is:
Capsaicin is the active component of chili peppers, which are plants belonging to the genus Capsicum. It is an irritant for mammals, including humans, and produces a sensation of burning in any tissue with which it comes into contact. Capsaicin and several related compounds are called capsaicinoids and are produced as a secondary metabolite by chili peppers, probably as deterrents against certain herbivores and fungi.[1]Pure capsaicin is a hydrophobic, colorless, odorless, crystalline to waxy compound.
The students were given a pile of ingredients: Hamburg, white kidney beans, red kidney beans, black beans, McCormick chili seasoning, onions, tomatoes (pureed, diced, and paste form) , and Jalapeño, Serrano, and Red Chili Peppers. They were allowed to choose out of these ingredients what they wanted to use in their chili to determine the outcome of the flavor, heat, and consistency of their chili. The students learned where each of the optional peppers were located on the heat scale for hot peppers as well.
The two groups chili came out quite well, and were enjoyed by all the students and the staff at ALTC for lunch! Oh yeah!! Mr. Ivey also decided to challenge a student to eating a chunk of the Serrano pepper, which is a 10 on the 1-10 heat index of hot peppers, and I got a picture!!
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